Matcha Mille Crepe Cake with Matcha Coconut Whipped Cream and Raspberries
This stunning, decadent and matcha-in-heaven cake will wow your taste buds with each rich green layers stacked together with freshly whipped matcha coconut cream in-between. Visually impressive & perfect for any celebratory occasion or holiday and for all matcha lovers! Our Suncore Foods® Midori Jade Matcha Powder is infused into every element of this Matcha Mille Crepe Cake with Matcha Coconut Whipped Cream and finished with fresh raspberries on top.
Ingredients
Matcha Crepes:
1 3/4 cake flour or all purpose flour
2 tbsp cornstarch
1 tbsp Suncore Foods® Midori Jade Matcha Powder
2 1/4 cups unsweetened almond milk or plant-based milk of choice
3 tbsp coconut oil
3 tbsp maple syrup
1 tsp vanilla bean extract
Pinch of salt
Whipped Cream:
Coconut whipping cream
1 tbsp Suncore Foods® Midori Jade Matcha Powder
Maple syrup
Directions
1. In a large bowl whisk together flour, cornstarch, and Suncore Foods® Midori Jade Matcha Powder. Add in milk, maple syrup, coconut oil, vanilla and salt. Mix until well combined and smooth. Heat a large pan over medium-high heat. Grease the pan really well with coconut oil.
2. Remove pan from heat. Pour a small ladleful of batter in the pan and swirl the pan around to evenly coat the bottom with the batter.
3. Return the pan to heat. Leave to cook until you see the edges start to crisp up and turning brown. Then loosen with a spatula and flip. And cook until spottily brown on the other side.
4. Place the first crepe layer onto serving platter and spread coconut whipped cream between each crepe layer for a total of 9 crepes and 9 layers of cream.
5. Refrigerate Crêpe cake for at least 2 hours before slicing.