Japanese pancake cake from the match

10 servings
3 hours

How to make pancake cake from a match? First, make green pancakes with powdered matcha tea. Take eggs of the first category, not very large, but also not quite small. Milk and eggs should be at room temperature, so get them out of the fridge in advance.

Melt the butter and cool a little.

Whisk the eggs with the milk until fluffy.

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

Separately sift through the flour, matcha powder, icing sugar and vanillin and stir.

In parts, pour the tea and flour mixture into the beaten eggs.

Knead the smooth batter liquid. If the dough seems too thin, take your time to add more flour to it, gradually the gluten in the flour will swell and the dough will become thicker.

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

Heat the pan over a medium heat (I have a 5 out of 9 mode) and brush with butter. I specially melted the piece in advance to be enough for all the pancakes. Pour some pastry into the pan and fry the pancake for about 1 minutes on each side.

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

Cut the edges of the pancakes using a plate or cooking ring.

Prepare the necessary ingredients for the cream.

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

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

Add the sifted flour and mix well.

Gradually pour in the warm milk and mix well until smooth. If boiling milk is poured in, the yolks can curl up (especially in novice hostesses) and your cream will go cereal and be spoiled. We will have to redo. Warm milk will provide the mass with smoothness and uniformity. If you still have flour lumps in your cream, you can wipe the mass through a fine sieve. I didn't have any lumps, so I didn't need a sieve either.

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

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, since I stirred the cream very intensively during cooking, it turned out to be airy anyway.

Cover the cream with cling film "in contact" and refrigerate to cool.

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

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

The whipping cream should be well chilled, so take it out of the fridge just before whipping. Whisk the cold cream with the sugar to steady peaks. Continue to beat, pour in the loose gelatin. Whisk the cream until dense.

In parts, add the cooled custard to the whipped cream, stirring with the spatula from top to bottom.

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

If the consistency of the cream turned out to be a little thinned, then this can be corrected. You need 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 freeze and the cream will thicken.

Assemble the cake by stacking the pancakes on top of each other and blurring each with a creamy custard.

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

Before serving, stencil the cake with a matcha powder pattern. This must be done immediately before serving, as after some time after application, the match powder will begin to wet. Cut the cake into pieces and serve. Enjoy your meal!