Matcha Thousand Layer Cake

Overview

Thousand layer cake is a very cute dessert. Stack the most ordinary French crepe layer by layer with cream or fillings, and it will suddenly transform into a gorgeous cake.

Tags

• baking
• butter
• egg
• low gluten flour
• matcha powder
• whipping cream
• fine sugar
• milk

Ingredients

Steps

1. 1 Fresh eggs purchased at the supermarket or market.

   

2. 2 Beat into egg liquid.

   

3. 3 Add caster sugar.

   

4. 4 Mix well.

   

5. 5 Pour in the milk.

   

6. 6 Pour in the melted butter and stir evenly.

   

7. 7 Sift in flour.

   

8. 8 What I prepared here is Japanese Uji Wakatake matcha powder. When making matcha cakes, you must choose high-quality matcha powder so that the taste will be better.

   

9. 9 Add appropriate amount of matcha powder.

   

10. 10 Strain the stirred batter liquid twice through a flour sieve to remove the granules in the egg skin liquid and make the egg liquid more delicate.

    

11. 11 Cover the filtered egg skin liquid with plastic wrap and place it in the refrigerator for half an hour.

    

12. 12 Take out the refrigerated egg skin liquid and mix it evenly with a spoon to prepare the egg skin.

    

13. 13 Preheat a non-stick pan on the induction cooker.

    

14. 14 Scoop a spoonful of egg skin liquid and pour it into the pan like spreading egg skin and heat it.

    

15. 15 When the edges are raised and the middle is bubbling, it means that the egg skin is spread out. Pay attention to controlling the heat of the induction cooker to avoid the situation where the middle paste is not yet cooked.

    

16. 16 Spread the spread egg skin on oil paper and let cool.

    

17. 17 You can spread out about 18 to 20 egg skins.

    

18. 18 Pour appropriate amount of whipped cream into the container.

    

19. 19 Add caster sugar.

    

20. 20 Whip the whipped cream and set aside.

    

21. 21 Place a piece of oil paper on the turntable for easy removal of the cake, and place an egg skin on it.

    

22. 22 Use a cake spatula to spread an even layer of whipped cream on the egg crust.

    

23. 23 After spreading, put an egg skin to cover it.

    

24. 24 Then spread the cream, one layer of cream and one layer of egg skin. Pay attention to leaving the best-looking egg skin on top.

    

25. 25 I made about 20 layers here.

    

26. 26 Sieve a layer of matcha powder on top for decoration.

    

27. 27 Don’t cut the finished matcha layer cake in a hurry, put it in the refrigerator for at least 2-3 hours.

    

28. 28 Take the chilled layer cake out and cut it into triangles of uniform size with a serrated knife.

    

29. 29 Eye-catching colors like spring.

    

30. 30 It has a clear sense of layering, looks good and tastes delicious.

    

31. 31 Served it with friends and it tasted great!