Lime & Matcha Crepe Cake Recipe

Infuse the tangy flavor of lime with the earthy notes of matcha to create an elegant crepe cake. The lime zest offers a fresh twist, while the lime custard gives an added depth of flavor, and the cream provides a velvety finish. This cake is not only delicious but also visually stunning.

Ingredients:

Lime Custard Sauce:

• Egg yolks: 2pcs
• Sugar: 50g
• Corn Starch: 15g
• Lime Juice: 35g
• Milk: 150g
• Lime Zest: from 1/2 a lime

Crepes:

• Eggs: 3pcs
• Sugar: 40g
• Low gluten flour: 100g
• Matcha powder: 3g
• Butter (melted): 35g
• Milk: 320g

Cream Filling:

• Light cream: 300g
• Sugar: 20g
• A spoonful of the prepared lime custard

Instructions:

For the Lime Custard Sauce:

1. In a mixing bowl, whisk together egg yolks, sugar, cornstarch, and lime juice until smooth.
2. In a saucepan, combine milk and lime zest. Bring it to a gentle boil over low heat.
3. Slowly pour the hot milk mixture into the egg yolk mixture while constantly whisking to prevent the eggs from curdling.
4. Once combined, strain the mixture back into the saucepan to remove any lumps.
5. Place the saucepan over low heat, stirring constantly until the mixture thickens to a custard consistency.
6. Remove from heat and transfer to a bowl. Cover with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming.
7. Refrigerate for at least 2 hours.

For the Crepes:

1. In a mixing bowl, combine eggs, sugar, flour, matcha powder, melted butter, and milk. Whisk until smooth.
2. Strain the batter twice to ensure a lump-free and silky consistency.
3. Heat a non-stick pan over low heat. Pour a ladleful of batter and swirl the pan to spread it thinly.
4. Cook until the crepe forms bubbles and is lightly golden. Flip and cook briefly on the other side.
5. Transfer to a plate and repeat with the remaining batter.
6. Once all the crepes are prepared, trim them into rectangles using a rectangular mold, if desired.

For the Cream Filling:

1. In a mixing bowl, whip the light cream with sugar until it reaches a yogurt-like consistency.
2. Fold in a spoonful of the prepared lime custard.
3. Transfer the mixture to a piping bag.

Assembly:

1. Place one crepe on a serving platter. Pipe or spread a thin layer of cream filling over it.
2. Top with another crepe and repeat the process until all crepes are stacked.
3. Chill the crepe cake in the refrigerator for 2 hours to set.
4. Before serving, trim the edges for a neat finish and decorate the top with fresh lime slices for garnish.

Savor each bite of this zesty, creamy, and delicate lime & matcha crepe cake!