Matcha cake

Ingredients for 1 servings:

• 6 eggs
• 140 g sugar
• 360 g flour
• 25 g matcha powder
• 1 liter of milk
• 75 g butter, melted
• Oil, neutral, e.g. rapeseed oil
• 600 ml cream
• 3 packets of vanilla sugar
• 60 g powdered sugar
• 5 g matcha powder for sprinkling
• Fat for the pan

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 50 minutes

Beat the eggs and sugar until frothy. In a separate bowl, combine the flour and matcha powder and stir into the egg mixture in batches, alternating with the milk. Finally, stir in the melted butter and sieve the finished batter to ensure there are no lumps. Cover the batter with plastic wrap and let it rest in the refrigerator for 1 hour. Then, use the batter to make thin crêpes in a lightly greased pan over low heat. You can tell that the crêpes are ready to come out of the pan when they turn golden brown around the edges. If you want the cake to be particularly even in the end, simply stack the crêpes on top of each other and cut them into equal-sized circles using a cake ring. Whip the cold cream with vanilla and powdered sugar until stiff peaks form and layer the cake. To do this, start and end with a crêpe, alternating layers of cream with another crêpe. Use the remaining matcha powder for decoration. Note: Matcha, the Japanese green tea powder, is incredibly healthy and a true insider tip. Celebrities and starlets swear by this wonder tea, which is not only delicious to drink but also great in baking. Matcha naturally has a slightly bitter flavor that pairs perfectly with sweet things. This matcha cake is therefore not just for tea lovers, but also for anyone who wants to try something different.