Matcha Mille Crepe Cake

Method

1. Prepare the Dry Ingredients : In a bowl, sift together plain flour and baking powder. Sieve the matcha powder over the flour mixture, ensuring even distribution.
2. Combine Wet Ingredients: In a blender, combine whole milk, sugar, eggs, and melted butter. Gradually add the dry ingredient mixture to the wet ingredients in the blender. Blend until you have a smooth batter. Let it rest in the refrigerator for 30 minutes to an hour.
3. Cook the Crepes: Heat a non-stick pan over medium heat. Lightly grease with butter. Pour a small amount of the batter into the pan, swirling to evenly coat the bottom. Cook each crepe for about 1-2 minutes on each side. Repeat until you have approximately 16 crepes.
4. Cool the Crepes: Allow the crepes to cool completely before assembling the cake.
5. Whip the Cream: lace the whipping cream in the freezer for 15 minutes or place your bowl in a larger one filled with ice. Add sugar and vanilla extract gradually. Continue whipping until stiff peaks form. Be careful not to overwhip.
6. Assembling the Matcha Mille Crepe Cake.
7. Layering: Place one crepe on a serving plate. Spread a thin layer of the vanilla whipped cream over the crepe. Continue layering crepes and whipped cream until you’ve used all the crepes, finishing with a crepe on top.
8. Optional Decoration: Dust the top of the crepe cake with a little extra matcha powder and icing sugar for decoration.
9. Refrigerate: Refrigerate the cake for at least 4 hours or overnight to allow the layers to set.
10. Serve: Slice and serve chilled. Enjoy your delightful Matcha Mille Crepe Cake!