Matcha (Green tea) Crepe Cake Recipe

Instructions

1. Place a bowl of eggs on a pot of hot water, add sugar, honey, and vanilla extract, and stir until the temperature reaches 40 degrees.
2. Whip with a hand mixer until it becomes a rich ivory-colored foam. Sift the soft flour and cocoa powder and mix.
3. Pour a little of the dough into a bowl of melted unsalted butter and milk (temperature 50-60 degrees), mix, put in the main dough, mix, and bake in an oven preheated to 170 degrees for 25 minutes.
4. After cooling, cut the top to prepare.
5. Add sugar and salt to the egg and mix. Sift the soft flour and green tea powder, then add 1/3 of the milk and mix.
6. Divide the remaining milk in 2 batches, mix, add melted unsalted butter, mix, sift through a sieve, and ripen for 30 minutes at room temperature.
7. Put the pan on low heat, grease it with cooking oil, pour the dough, spread it out, and when bubbles rise, turn it over and cook a little more, then cool it.
8. Cut the crepe into a 15cm mold, put a chocolate sponge cake sheet in the mold, and apply whipped cream.
9. Put one crepe on top, apply cream, and then put another crepe on top. Stack repeatedly and harden in the refrigerator.
10. Remove the mousse, apply cream all over, squeeze the cream on the top, and sprinkle decosnow and green tea powder to finish.