Cake of the Day: Green Tea Crêpe Cake by ‘Oh Sweet Day!’

·Assistant Food Editor
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Photo: Fanny Lam

This verdant mountain of crêpes, colored (and flavored) by green tea, comes from Fanny Lam’s food blog Oh Sweet Day. And it’s just in time for Matcha Madness

Lam stacks crispy edged French-style pancakes and fills each layer with a luscious matcha-infused cream. And you can do the same, because we have the recipe below. 

Oh, what a sweet day it is.

Green Tea Crepe Cake
Makes one 9-inch, 18-layer cake

Ingredients:
6 tablespoons unsalted butter, melted and cooled
2 1/3 cups milk
6 large eggs
1 1/2 cup all purpose flour
1/4 teaspoon salt
1/2 cup granulated sugar
2 tablespoons matcha powder

Green Tea Pastry Cream:
3 cups whole milk
1 teaspoon pure vanilla extract
1/4 teaspoon salt
1 1/2 tablespoons matcha powder
4 egg yolks
1/3 cup granulated sugar
2 tablespoons cornstarch
2 tablespoons all purpose flour

Other:
1 tablespoon powdered sugar
Vegetable oil

Directions:
In a food processor, mix all the crêpe cake ingredients until smooth. Cover the batter with plastic wrap and refrigerate for an hour or up to 2 days.

To prepare pastry cream, cook milk, vanilla, and salt in a saucepan over medium heat to bring the mixture just to a boil. Stir occasionally.
Whisk in matcha powder.

In a bowl, whisk together egg and sugar until the mixture becomes pale. Add cornstarch and flour; mix until smooth.

Slowly add 1/3 of milk mixture to egg mixture, whisking continuously. Pour the milk-egg mixture back to the saucepan. Cook over low heat and whisk continuously until the custard is thickened, about 3 to 4 minutes. Remove from heat. 

Pour the custard through a sieve and into a bowl to make it super smooth.
Let cool for 15 minutes. Put a plastic wrap right on top of the cream to prevent skin forming. Refrigerate until cold and set, at least 3 hours or up to 2 days.

To prepare crêpes, heat a 9-inch skillet over medium-high heat with a light coating of vegetable oil. Pour 1/4 cup batter into skillet, swirling it until it evenly coats the bottom. Let it cook undisturbed until the bottom is golden and the top is set, about a minute. Carefully flip to another other and cook for 15 to 20 seconds. Transfer the crêpe to a baking sheet to cool. Continue with the remaining batter. It’s fine to stack the crêpes to cool completely.

To assemble the cake, lay first crepe on the serving plate and spread with 1/4 cup pastry cream. Repeat with all the crêpes until you place the last crêpe.
Chill the cake in fridge. Sprinkle with powdered sugar before serving.

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Love crêpe-stacked cakes? Give these a a try:

Biscoff and Raspberry Crêpe Cake

A Nutella Crêpe Tower Cake