No-Bake Matcha Green Tea Crepe Cake
Ingredients
Crepe batter
- 360 g all-purpose flour (Type 405)
- 25 g matcha tea powder
- 150 g sugar
- 1 liter whole milk (3.5% fat)
- 6 medium eggs
- 75 g melted butter
- 3 tablespoons neutral cooking oil (e.g., rapeseed oil)
Cream
- 50 g powdered sugar
- 500 g mascarpone cheese
- 2 tablespoons lemon juice
- zest of 1 organic lemon
- 400 g heavy cream
- 2 teaspoons matcha tea powder
Preparation
Sift flour with matcha powder into a mixing bowl and add sugar
Mix with milk to form a smooth batter
Add eggs one by one and mix
Melt butter in the microwave and mix with 5 tablespoons of the batter
Add the butter mixture to the batter and mix completely
Let the batter rest for 30 minutes
Heat oil in a 20 cm non-stick pan over medium heat
Pour a ladle of batter into the center of the pan for one crepe
Cook for about 2 minutes on each side
Bake a total of 15 crepes, stacking the finished ones with a kitchen paper towel in between
Let the crepes cool
Sift powdered sugar into a mixing bowl
Add mascarpone, lemon juice and lemon zest, and mix until creamy
Gradually pour in the cream and whip to a light consistency
Place one crepe on a cake plate and spread with 2 heaping tablespoons of cream
Smooth the cream with a palette knife
Add another crepe and repeat until all crepes and cream are used, finishing with a crepe on top
Chill the cake for at least 1 hour
Dust with matcha powder before serving
Tips
Prepare the cake one day in advance and let it rest in the refrigerator overnight under a cake dome
Sift matcha powder over the cake just before serving to prevent it from becoming moist
