This pancake layer cake is fluffy, light & not too sweet. With a subtle matcha note and smooth matcha cream, this cake can be served at teatime or as a desert and will most certainly impress any crowd.
Ingredients:
For the pancake batter
- 20 g Matcha Focus
- 4 medium eggs
- 50 g melted butter
- 500 ml (plant-based) milk
- 100 g Sugar
- 150 g Flour
- 1 tsp vanilla extract
- 1 pinch of salt
For the matcha cream
- 15 g Matcha Focus
- 100 g white chocolate
- 600 ml whipping cream
Method:
a. To make the pancakes:
1. In a small saucepan, melt the butter over a medium heat and leave to cool briefly.
2. In a bowl, whisk together the Matcha Focus, flour, sugar and salt.
3. In another bowl, whisk together the eggs, butter and milk.
4. Carefully combine the two mixtures and whisk until smooth.
5 Grease a frying pan with a bit of butter and cook thin pancakes from both sides.
6. Leave the pancakes to cool (approx. 20 mins)
b. To make the cream filling:
1. Melt the white chocolate in a bain-marie, then set aside.
2. Whip the cream until stiff and stir in the Matcha Focus blend.
3. Carefully pour melted white chocolate into whipped cream and stir until combined.
c. Once the pancakes have cooled, place one pancake on a cake plate bottom and spread cream filling evenly on the surface. Now assemble the layers alternating between pancakes and filling.
d. Spread the remaining cream filling on top of the last pancake and around the edges.
e. Dust with some Matcha Focus blend and serve with fresh strawberries. Bon appétit!