Matcha Pancake Cake: A Japanese Delight

Refined taste of Eastern cuisine in every spoon! This matcha cake is a real treat for those with a sweet tooth. All the ingredients are so perfectly selected that, despite the large amount of work, preparing it is a real pleasure. And in the end you will get a real masterpiece from Japan.
cook time: 3h
Caleb Huxley
Matcha Pancake Cake: A Japanese Delight

Nutrition Facts (per serving)

202
Calories
12g
Fat
18g
Carbs
5g
Protein

Ingredients (10 portions)

Pancakes:

Milk 450 ml
Wheat flour 160 g
Eggs 3 pc
Powdered sugar 40 g
Butter 40 g
Tea 10 g
Vanillin 1 g

Cream:

Milk 300 ml
Heavy cream 300 ml
Powdered sugar 80 g
Water 50 ml
Sugar 20 g
Vanilla sugar 10 g
Gelatin 8 g
Egg yolks 4 pc

Decoration:

Tea 1 tbsp

Recipe instructions

Step 1

Step 1
How to make matcha pancake cake? Start by making green pancakes with matcha tea powder. Take eggs of the first category, not very large, but not very small either. Milk and eggs should be at room temperature, so remove them from the refrigerator in advance.

Step 2

Step 2
Melt the butter and cool slightly.

Step 3

Step 3
Beat eggs with milk until fluffy.

Step 4

Step 4
Pour the warm melted butter into the eggs, stirring constantly.

Step 5

Step 5
Separately sift the flour, matcha powder, caster sugar and vanilla and mix.

Step 6

Step 6
Pour the tea-flour mixture into the beaten eggs little by little.

Step 7

Step 7
Knead the liquid homogeneous dough. If the dough seems too liquid, do not rush to add more flour to it; gradually the gluten in the flour will swell and the dough will become thicker.

Step 8

Step 8
Cover the bowl with the dough with cling film and refrigerate for 20-30 minutes. As it cools, the dough will gradually thicken. If your dough is too thick, you can dilute it with cold milk, adding 2-3 tbsp. l. to the desired consistency.

Step 9

Step 9
Heat the frying pan over medium heat (I have a setting of 5 out of 9) and grease it with butter. I specially melted a piece in advance so that there would be enough for all the pancakes. Pour some batter into the pan and fry the pancake for about 1 minute on each side.

Step 10

Step 10
Place the finished pancake on a plate and bake all the other pancakes, greasing the pan with butter each time. This will make the pancakes soft and tender. I have a frying pan with a diameter of 18 cm, so I got 16 pancakes.

Step 11

Step 11
Trim the edges of the pancakes using a plate or cooking ring.

Step 12

Step 12
Prepare the necessary ingredients for the cream.

Step 13

Step 13
Heat the milk over low heat. Do not bring to a boil. It is better that the milk is on the border between warm and hot.

Step 14

Step 14
Grind the yolks with vanilla sugar and powdered sugar until smooth.

Step 15

Step 15
Add sifted flour and mix well.

Step 16

Step 16
Gradually pour in warm milk and mix the mixture well until smooth. If you pour in boiling milk, the yolks may curl (especially for novice housewives), and your cream will flake and be spoiled. Youʼll have to redo it again. Warm milk will ensure the mixture is smooth and uniform. If you still have flour lumps in the cream, you can rub the mixture through a fine sieve. I didnʼt have any lumps, so I didnʼt need a sieve.

Step 17

Step 17
Pour the egg-milk mixture into a saucepan and place over medium heat.

Step 18

Step 18
Cook the cream with constant stirring until it thickens. Remove the finished cream from the heat and, if desired, beat with a mixer for about 2-3 minutes. I didn’t do this because I stirred the cream very intensively during cooking, and it already turned out airy.

Step 19

Step 19
Cover the cream with cling film “in contact” and place in the refrigerator to cool.

Step 20

Step 20
Soak the gelatin in 50 ml of cold water and leave to swell.

Step 21

Step 21
Then dissolve the swollen gelatin over low heat or in the microwave.

Step 22

Step 22
Whipping cream needs to be well chilled, so remove it from the refrigerator just before whipping. Whip cold cream with sugar until stiff peaks form. Continuing to beat, pour in the dissolved gelatin. Whip the cream until thick.

Step 23

Step 23
Add the cooled custard into the whipped cream in parts, stirring with a spatula from top to bottom.

Step 24

Step 24
The finished cream should be of medium density and not runny. When spreading the cream on the pancake, the cream should not spread.

Step 25

Step 25
If the consistency of the cream turns out to be a little thin, this can be corrected. You need to cover the bowl with the cream with cling film and put it in the refrigerator for 20 minutes. During this time, the gelatin in the cream will begin to harden and the cream will thicken.

Step 26

Step 26
Assemble the cake by stacking the pancakes on top of each other and coating each one with the creamy custard.

Step 27

Step 27
Grease the top and sides of the cake with the remaining cream. Place the cake in the refrigerator for 2-4 hours to cool the cream.

Step 28

Step 28
Before serving, use a stencil to decorate the cake with a pattern of matcha powder. This should be done immediately before serving, as the matcha powder will begin to get wet some time after application. Cut the cake into pieces and serve. Bon appetit!

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