GREEN TEA CREPE CAKE
This light cake filled with delicious Green Tea Pastry Cream is best assembled on the day it is being served. Refrigerate, assembled and uncovered, up to 1 day. Martha made this recipe on episode 508 of Martha Bakes.
Provided by Martha Stewart
Categories Food & Cooking Crepe Recipes
Time 1h40m
Number Of Ingredients 10
Steps:
- Crepes: Place flour, granulated sugar, salt, milk, eggs, vanilla, and butter in a blender. Blend well, about 1 minute, scraping down sides as needed. Refrigerate in blender jar at least 2 hours and up to overnight.
- Process batter again in blender briefly to remove lumps. Lightly coat a 10-inch crepe pan or 12-inch nonstick skillet with butter. Heat over medium until just starting to smoke. Remove from heat; pour about 3 tablespoons batter into center. Swirl to cover bottom. Reduce heat to medium-low; return pan to heat. Cook until edges are golden and center is dry, about 40 seconds. Flip crepe. Cook 15 seconds more. Slide crepe onto a parchment-lined baking sheet. Repeat with remaining batter, adding more butter and adjusting heat as needed; stack crepes. Let cool completely.
- Assembly: For shingled sides on the cake, use the ring from a 10-inch springform pan. Place 1 crepe, golden-side up, on a flat serving plate. Spread 1/4 cup pastry cream over crepe, leaving 1/2-inch border if using ring. Top with a second crepe. Using 24 crepes total, continue layering crepes and pastry cream, ending with a crepe on top; if using ring, slide it down sides of crepes. Refrigerate cake until firm, at least 1 hour and up to 6 hours.
- Just before serving, remove ring from cake, if using. Place parchment strips under perimeter of cake. Whisk together confectioners' sugar and matcha; sift over top of cake.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Jakub Nogga
[email protected]This cake was a little too sweet for my taste, but it was still good.
Sarah Petry
[email protected]I'm not a huge fan of green tea, but I thought this cake was delicious. The crepes were light and fluffy, and the cream filling was smooth and flavorful.
Green Dragon Slayer
[email protected]This cake was a great way to use up some leftover green tea. It was easy to make and the results were impressive.
Pakhtoon Talent
[email protected]The crepes were a little tricky to make, but the cake was worth the effort. It was so light and fluffy, and the green tea flavor was perfect.
Danish Alone
[email protected]This cake was a little more work than I expected, but it was worth it. The end result was a beautiful and delicious cake that everyone loved.
Umar Mohammed hassan
[email protected]I love green tea and I love crepes, so this recipe was a no-brainer for me. The cake was delicious and the crepes were so delicate. I would definitely recommend this recipe.
Tanjir Shahan
[email protected]This recipe was easy to follow and the crepes turned out perfectly. The cake was beautiful and delicious. I will definitely be making this again.
Gesny Charles
[email protected]I made this cake for my friend's birthday and it was a huge success! It was so delicious and everyone loved it. The green tea flavor was subtle and not overpowering, and the cake was perfectly moist.
Goafor Javad
[email protected]This green tea crepe cake was a hit at my dinner party! The crepes were delicate and flavorful, and the matcha cream filling was light and airy. I would definitely recommend this recipe to anyone who loves green tea or crepes.