Matcha Crepe Cake | Really Yummy and Easy to Make | Matcha (Green tea) Crepe Cake Recipe At Home

I made a green tea crepe cake with a soothing color. I made a crepe with green tea and put a chocolate sheet that goes well with the green tea color underneath and made it layer by layer. I think the color combination of green tea and chocolate is good and gives a different feeling. I iced the sides to show a little bit, decorated with whipped cream on top, and sprinkled plenty of green tea powder to add freshness. If you sprinkle Deco Snow before spraying green tea powder, the green tea powder does not get soggy and stays soft. I made it using a mousse mold when stacking crepes, but you can make it by just sanding cream one by one without a mold. The chocolate sheet, which was hidden before cutting, appears when it is cut, giving it a different look and I think it’s different.

▶Ingredients

_ Choco cake sheet _

100g Egg

70g Sugar

7g Honey

2g Vanilla extract

17g Unsalted butter

30g Milk 

65g Cake flour

7g Cocoa Powder

_ Green tea crepe _

150g Egg

35g Sugar

a pinch of Salt

135g Cake flour

12g Green tea powder

360g Milk

50g Melted unsalted butter

Whipped cream (300g whipping cream + 30g sugar)

Whipped cream for icing (70g whipping cream + 7g sugar)

Decorative whipped cream (60g whipping cream + 6g sugar)

▶Recipe

1. Place a bowl of eggs on a pot of hot water, add sugar, honey, and vanilla extract and stir until the temperature reaches 40 degrees.

2. Whip with a hand mixer until it becomes a rich ivory-colored foam. Sift the soft flour and cocoa powder and mix.

3. Pour a little of the dough into a bowl of melted unsalted butter and milk (temperature 50-60 degrees), mix, put in the main dough, mix, and bake in an oven preheated to 170 degrees for 25 minutes.

4. After cooling, cut the top to prepare.

5. Mix the eggs with sugar and salt. Sift the soft flour and green tea powder, then add 1/3 of the milk and mix.

6. Divide the remaining milk in 2 batches, mix, add melted unsalted butter, mix, sieve through a sieve, and ferment at room temperature for 30 minutes.

7. Put the pan on low heat, grease it with cooking oil, pour in the dough, spread it out, and when bubbles rise, turn it over and cook it a little more, then cool it.

8. Cut the crepe into a 15cm mold, put a chocolate sponge cake sheet in the mold, and apply whipped cream.

9. Put one crepe on top, apply cream, and then put another crepe on top. Stack repeatedly and harden in the refrigerator.

10. Remove the mousse mold, apply cream all over, squeeze the cream on the top, and sprinkle decosnow and green tea powder to finish.