Matcha mille crêpe cake with custard-crème filling – Food & Home Magazine
this Matcha mille crêpe cake is a show-stopping dessert layered with over 20 whisper-thin green tea crêpes and filled with a silky custard-crème.
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Ingredients
- <h3>MATCHA PANCAKES</h3>
- 375g cake flour, sifted
- 5ml (1 tsp) salt
- 6 large eggs
- 750ml (3 cups) milk
- 90g butter, melted
- 60ml (4 tbsp) matcha powder + extra, to dust (find at speciality tea merchants and yuppiechef.com)
- <h3>CUSTARD CRÈME</h3>
- 3 large egg yolks
- 60g white sugar
- 45ml (3 tbsp) cornflour
- 375ml (1½ cups) full-cream milk
- 5ml (1 tsp) vanilla extract
- 5ml (1 tsp) gelatine powder, bloomed in 15ml (1 tbsp) water
- 375ml (1½ cups) cream, whipped to stiff peaks
- icing sugar, to dust
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