Matcha Mille Crepe Cake Recipe
Delicate, creamy, soft and beautifully green matcha
mille crepe cake
Lately, I’ve been seeing so many mouth-watering photos of “Mille Crepe Cakes” on social media and I became curious about this new…trend or genius idea? The most appealing to me is the matcha mille crepe cake because of the beautiful green colour and my love for matcha and its health benefits.
The first time I tried the matcha mille crepe cake
It was in Hong Kong while on holiday; I noticed several cake shops with beautiful creations, all on Lee Tung Avenue, in Wan Chai. I was on my way to lunch but came back for dessert and loved it. The cake was absolutely delicious and not very sweet nor heavy. The layers, when the cake is cut into slices look beautiful and delicate.
Coming up with the perfect matcha
mille crepe cake recipe
I looked at several recipes online to get a better idea of the composition of the
Highlights of this recipe
The recipe for this matcha
6 Free range eggs
560g Oat milk
1/3 cup Xylitol
3/4 cup Wholewheat flour
1/4 cup Non-lactose butter
1 Tablespoon matcha powder
500g Non-lactose whipping cream
1/3 cup Xylitol
3 tablespoons Matcha powder
- Whisk eggs with xylitol for about 30 seconds.
- Pour non-dairy milk whisking until the mixture is smooth.
- Sieve wholewheat flour and add to the mix. Combine well.
- Add matcha powder and mix well.
- Slowly melt butter (do not brown) and add it to the batter.
- Chill the mixture in the fridge, in a closed container for at least an hour.
In order to avoid lumps in
- Brush a little bit of butter on the surface of the pan, place on medium heat and when the pan is hot add some batter to the centre of the pan. Quickly make round movements with the pan to evenly spread the liquid batter and make a thin crepe.
- When the crepe turns slightly brown in the bottom, carefully peel it off the pan and place it on a plate.
- Continue making crepes until you finish the batter. Stack them one on top of the other making sure they don’t stick. If you make them one by one, they should have enough time to cool down before the next one is done and therefore, should not stick.
- Make the matcha cream while all the crepes cool down.
- Making the crepes requires some concentration, organisation and patience.
- You will need to make between 25-30 crepes and stack them on a plate.
- For this recipe, a small non-stick pan that can make crepes a little bigger than 8” wide will work well.
- Whisk cold whipping cream, sugar and matcha powder until the mixture is thick and stiff.
- If you whisk the cream by hand, make sure the cream is cold so it mounts faster.
- If you have a food processor or any small appliance to make whipped cream use it. It saves time and effort. I used the whipping blade of my food processor and made the cream with perfect consistency in a few minutes.
How to assemble the matcha
mille crepe cake:
- Place one crepe on a chopping board and cut a perfect circle with an 8” cake ring.
- Place the cut crepe on the plate where you will keep the cake. You may want to use a turntable to help you spread the cream evenly. Add a scoop of matcha cream on top and with the aid of a pallet spread it evenly.
- Place another cut crepe on top and repeat the matcha cream procedure.
- Continue cutting crepes, adding and spreading matcha cream and layering the cake until the last crepe.
- Cover the top crepe with one last layer of matcha cream and spread evenly.
- Before serving, sieve matcha powder on top of the cake.
- It’s easier to work with a cake turntable in order to spread the cream evenly.
This cake is very easy to cut due to its softness and creaminess. Keep it in the fridge.
- What is ‘Xilitol’?
- What is ‘Matcha’?
- I use non-lactose butter and cream to make it easily digestible for lactose intolerant people like me.
I hope you like this beautiful and delicious cake.
Feel free to share your comments, ask questions or share stories of the time when you made this recipe.
If you make this recipe tag me on Instagram @SolangeLavander and use the hashtag #SolangeLavanderBlog
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