Matcha (Green tea) Crepe Cake Recipe

Name: Matcha (Green tea) Crepe Cake
Prep time: 65 min
Cook time: 25 min
Total time: 90 min
Yield: 8
Cuisine: Korean
Ingredients: Choco cake sheet; 100g Egg; 70g Sugar; 7g Honey; 2g Vanilla extract; 17g Unsalted butter; 30g Milk; 65g Cake flour; 7g Cocoa Powder; Green tea crepe; 150g Egg; 35g Sugar; a pinch of Salt; 135g Cake flour; 12g Green tea powder; 360g Milk; 50g Melted unsalted butter; Whipped cream (300g whipping cream + 30g sugar); Whipped cream for icing (70g whipping cream + 7g sugar); Decorative whipped cream (60g whipping cream + 6g sugar)

by Cooking Tree 2022-10-21

written by Cooking Tree Published: 2022-10-21Last Updated on 2022-10-15

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Matcha (Green tea) Crepe Cake is on the menu in Cooking Tree, and we are going to teach you how to make this delicious recipe from scratch!

I made a green tea crepe cake with a soothing color~

I made a crepe with green tea and put a chocolate sheet that goes well with the green tea color underneath and made it layer by layer.

I think the color combination of green tea and chocolate gives a different feeling~^^

Icing the side to show a little, and garnishing with whipped cream on top, I sprinkled plenty of green tea powder to add freshness~*^^*

If you sprinkle Deco Snow before spraying the green tea powder, the green tea powder does not get soggy and it stays soft.

I made it using a mousse mold when stacking crepes, but you can make it by just sanding cream one by one without a mold~^^

The chocolate sheet, which was hidden before cutting, appears when it is cut, giving it a different look and I think it is different~

Enjoy watching~~♬ ~

Follow along with the 📝 recipes below👇🏾👇🏾

Matcha (Green tea) Crepe Cake
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Rating: 5.0/5
( 87 voted )

Serves: 8 Prep Time: 65 Minutes Cooking Time: 25 Minutes 25 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

Choco cake sheet

100g Egg
70g Sugar
7g Honey
2g Vanilla extract
17g Unsalted butter
30g Milk
65g Cake flour
7g Cocoa Powder

Green tea crepe

150g Egg
35g Sugar
a pinch of Salt
135g Cake flour
12g Green tea powder
360g Milk
50g Melted unsalted butter
Whipped cream (300g whipping cream + 30g sugar)
Whipped cream for icing (70g whipping cream + 7g sugar)
Decorative whipped cream (60g whipping cream + 6g sugar)

Instructions

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.
Whip with a hand mixer until it becomes a rich ivory-colored foam. Sift the soft flour and cocoa powder and mix.
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.
After cooling, cut the top to prepare.
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.
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.
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.
Cut the crepe into a 15cm mold, put a chocolate sponge cake sheet in the mold, and apply whipped cream.
Put one crepe on top, apply cream, and then put another crepe on top. Stack repeatedly and harden in the refrigerator.
Remove the mousse, apply cream all over, squeeze the cream on the top, and sprinkle decosnow and green tea powder to finish.

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