Japanese pancake cake with matcha

Step-by-step cooking

1. Step 1:

   

   How to make a pancake cake from a match? To start, prepare green pancakes with powdered matcha tea. Eggs take the first category, not very large, but not quite small. Milk and eggs should be at room temperature, so take them out of the refrigerator in advance.

2. Step 2:

   

   Melt the butter and cool slightly.

3. Step 3:

   

   Beat eggs with milk until fluffy.

4. Step 4:

   

   Pour warm melted butter into the eggs, stirring constantly.

5. Step 5:

   

   Separately sift flour, matcha powder, powdered sugar and vanilla and mix.

6. Step 6:

   

   Pour the tea-flour mixture into the beaten eggs in parts.

7. Step 7:

   

   Knead a 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.

8. Step 8:

   

   Tighten the bowl with the dough with cling film and put it in the refrigerator for 20-30 minutes. As the dough cools, it will gradually thicken. If your dough is too thick, you can dilute it with cold milk, adding 2-3 tablespoons to the desired consistency.

9. Step 9:

   

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

10. Step 10:

    

    Put the finished pancake on a plate and bake all the other pancakes, greasing the pan with butter each time. So the pancakes will turn out soft and tender. I have a frying pan with a diameter of 18 cm, so I got 16 pancakes.

11. Step 11:

    

    Trim the edges of the pancakes with a plate or a cooking ring.

12. Step 12:

    

    Prepare the necessary ingredients for the cream.

13. Step 13:

    

    Put the milk to warm on a slow fire. Do not bring to a boil. It is better that the milk is on the verge between warm and hot.

14. Step 14:

    

    Rub the yolks with vanilla sugar and powdered sugar until smooth.

16. Step 15:

    

    Add the sifted flour and mix well.

17. Step 16:

    

    Gradually pour in the warm milk and mix the mixture well until smooth. If you pour boiling milk, the yolks may curdle (especially for novice housewives), and your cream will go in flakes and will be spoiled. We'll have to redo it again. Warm milk will provide smoothness and uniformity to the mass. If you still have flour lumps in the cream, then you can rub the mass through a fine sieve. I didn't have any lumps, so I didn't need a sieve.

18. Step 17:

    

    Pour the egg-milk mixture into a saucepan and put it on medium heat.

19. Step 18:

    

    Cook the cream with constant stirring until thickened. Remove the finished cream from the heat and, if desired, beat with a mixer for about 2-3 minutes. I did not do this, because I stirred the cream very intensively during cooking, it turned out to be airy anyway.

20. Step 19:

    

    Cover the cream with cling film "in contact" and put it in the refrigerator to cool.

21. Step 20:

    

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

22. Step 21:

    

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

23. Step 22:

    

    Whipping cream should be well cooled, so take them out of the refrigerator immediately before whipping. Whisk cold cream with sugar until stable peaks. Continuing to beat, pour in the dissolved gelatin. Beat the cream to a density.

24. Step 23:

    

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

25. Step 24:

    

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

26. Step 25:

    

    If the consistency of the cream turned out to be slightly diluted, then this can be corrected. It is necessary to tighten the bowl with 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.

27. Step 26:

    

    Assemble the cake by stacking the pancakes on top of each other and smearing each with cream custard.

28. Step 27:

    

    Brush the top and sides of the cake with the remnants of the cream. Put the cake in the refrigerator for 2-4 hours to cool the cream.

29. Step 28:

    

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