Matcha Crepe Cake with Orange Whipped Cream
|For the Crepes:|
|2 Tbsp||SÁ Organic Daily Matcha or Ceremonial Matcha|
|1 cup||all-purpose flour|
|1/2 cup||warm water|
|4 Tbsp||unsalted butter, melted|
|1 Tbsp||orange liqueur, such as Grand Marnier|
|Butter for cooking|
Combine all crepe ingredients in a blender and blend until smooth. Cover with plastic wrap and refrigerate for one hour.
|For the Orange Whipped Creams:|
|2 cups||heavy whipping cream|
|4 Tbsp||powdered sugar|
|4 tsp||orange zest|
|4 tsp||orange liqueur, such as Grand Marnier|
Combine all ingredients in a large bowl. Using an electric mixer, beat until stiff peaks form. Cover and refrigerate until you are ready to assemble the cake.
- Heat a small nonstick pan over medium heat. Melt a little butter in the bottom of the pan and pour 2-3 tablespoons of crepe batter in pan. Lift and tilt pan so batter forms one even thin layer over the bottom of pan. When batter is set and slightly golden in color, flip crepe and cook for a few minutes longer.
- Remove crepe to a sheet of parchment and continue cooking crepes until you have 10 to 15
- To assemble crepe cake, lay one crepe on a cake plate. Use an icing spatula to completely cover crepe with orange whipped cream. Layer another crepe over the cream and repeat to make a stack of 10 to 15. Chill cake in fridge for 45 minutes before slicing. Garnish with candied oranges and additional Matcha powder if desired.