Matcha Mille Crepe Cake recipe Ingredients

thousands layouts cake A. matcha Crepe
  • 3 medium eggs – 60 gr each including eggshell – room temperature. If the egg is too small, beat 1 egg and measure it, and slowly add more egg until you get the right amount.
  • 470 ml (2 cups minus 2 tsp) unsweetened milk – room temperature
  • 40 g (3 tbsp + 1 tsp) unsalted butter – melted and kept warm
  • 1/4 tsp vanilla extract – optional
  • 170 g (1 1/3 cups) all-purpose flour
  • 10 g (5 tsp) matcha powder. Use the ‘virgin’ unsweetened matcha powder – not the sweetened drinking matcha mix.
  • 40 g (3 Tbsp minus 1 tsp) caster sugar
B.Cream Filling
  • 3 egg yolks (18 – 20 gram/ yolk) – room temperature
  • 75 g (1/3 cup) caster sugar
  • 30 g (1/4 cup) all-purpose flour
  • 300 ml (1-¼ cups) milk – warm
  • 1/2 tsp vanilla extract – optional
  • 3 gelatine leaves (6 grams – or replaced with gelatine powder in equal amount)
  • 50 ml (3 tbsp) cool water to soften gelatine
  • 300 ml (1-¼ cups) whipping cream (30 – 40% fat) – cold
  • 20 g (4 tsp) caster sugar
*Note:
  • Using unsalted butter will make the cake taste better. You can use salted butter or margarine, but the crepes may be slightly saltier due to additives in the margarine.
  • Whipping cream can be substituted by topping cream (whipped top), but that also means you cake will be much less creamy, as topping cream is non-dairy. So, if you are not a fan of creamy dessert, you can consider topping cream, but if you are like me, nothing beats that bowl of fluffy and creamy clouds that is whipping cream.