I also made a christmas tree stencil for the cake, but I forgot to take a picture of it ughh. This took a whole day and a half to make, but I plopped my computer right next to the stove and made crepes and watched "The Mindy Project" for 2 hours. Yea... I now have carpel tunnel from twirling my frying pan and batter all over my keyboard. I really need to invest in a keyboard cover because when I type I hear a lot of crunching... too much snacking while studying (oops)
Green tea Crêpe Cakemakes one 8" cake
1.5 cups flour
1.5 cups milk
1 cup water
6 tbsp butter, melted
5 tbsp sugar
2 tbsp matcha powder
2 tsp vanilla
pinch of salt
Pastry Creme Filling
2 egg yolks
1/4 cup flour
1/4 cup sugar
1.5 cup milk
1/2 tsp vanilla
1.5 cups heavy cream
3 tbsp sugar
1 tbsp matcha
- Filling: In a medium pot, add yolks, flour, sugar, milk and vanilla. Whisk together and heat over medium fire. Keep whisking until it is pretty thick...probably about 5 mins. Take off heat and let it cool. Whip the heavy cream until soft peaks form. Whip in the sugar and matcha powder until medium-stiff peaks. Fold into the cooled down custard and keep in the fridge until ready to assemble.
- Crepes: In a blender, add all the ingredients. Pulse for 15-20 seconds. Refrigerate it for at least an hour to overnight. This helps to get rid of the bubbles so that it is less likely to tear while making them
- In an flat 8" non-stick frying pan, heat on medium and melt about 1/2 tbsp of butter. Work with less than 1/3 cup (between 1/4-1/3 cup) of the batter and pour into your frying pan. Immediate tilt the batter to cover the bottom of the pan
- Wait until the bottom is slightly brown (about 2-3mins), flip with your hands. I found this a lot easier than trying to use a spatula. Heat the other side for 1 min
- Lay over wax paper and continue with the rest of the batter. I didn't stack them up because they can steam and make the other crepes soggy. I spread them out and would stack them when they cooled down.
- Assembly: In a 9 or 10" freeform cake pan, wrap the bottom tin with plastic wrap. Lay a crepe on the bottom (your largest and prettiest one). Spread thin layer of filling and stack with another crepe. I added way too much creme and it kind of oozed everywhere. Make it as high as you like (but keep some filling left over to spread the top)! I think I stacked 20 crepes.
- Lay your last one over and let it set in the fridge with plastic wrap on top overnight. This will stiffen the cake up some so the layers don't slide everywhere. The cake is best left to develop the green tea flavor and soften the crepes for 1-2 days!
- Get a pretty plate and invert the cake onto the plate. Cover the top with the leftover creme and dust with matcha or powdered sugar