Green Tea Crepe Cake
Martha Stewart's Green Tea Crepe Cake was featured in the Green Tea episode of Martha Bakes.
Prep time: 30 Minutes
Cook time: 1 Hour, 10 Minutes
Total time: 1 Hour, 40 Minutes
Yield: 8-10 servings
- For the Crepes (makes about 24):
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ teaspoon coarse salt
- 2 ¼ cups whole milk
- 6 large eggs
- 1 tablespoon pure vanilla extract
- 1 ½ sticks (12 tablespoons) unsalted butter, melted, plus more for pan
- For the Assembly:
- 1 tablespoon confectioners’ sugar
- 1 tablespoon matcha
- For the Green Tea Pastry Cream:
- 3 cups whole milk
- ½ cup sugar
- 1 vanilla bean, halved lengthwise and seeds scraped
- Pinch of coarse salt
- 2 tablespoons matcha
- 6 large egg yolks
- 6 tablespoons cornstarch
- 3 tablespoons unsalted butter
- 1 ½ cups heavy cream
- For the Green Tea Pastry Cream: In a medium saucepan, combine milk, ¼ cup sugar, vanilla bean and seeds, and salt. Cook over medium until mixture comes to a simmer. Add matcha; whisk to combine.
- In a medium bowl, whisk together egg yolks, cornstarch, and remaining ¼ cup sugar. Whisking constantly, slowly pour about ½ cup hot-milk mixture into egg-yolk mixture. Continue adding milk mixture, ½ cup at a time, until incorporated. Pour mixture back into saucepan and cook over medium, whisking constantly, until it thickens and comes to a boil. Let boil, still whisking, 2 minutes.
- Remove from heat and strain through a fine sieve into a bowl. Add butter and stir until butter melts and mixture cools, about 5 minutes.
- Cover with plastic wrap, pressing it directly onto surface of pastry cream to prevent skin from forming. Refrigerate until chilled, at least 2 hours and up to 2 days.
- Just before using, stir pastry cream with a flexible spatula until smooth. Whip heavy cream to soft peaks and fold into pastry cream.
- For the 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.
- For the 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 _ cup pastry cream over crepe, leaving _-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.