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Matcha Cake

Japanese Pancake Cake with Cream Cheese

Indulge in the exquisite harmony of flavors with our Matcha Cake – a delightful Japanese Pancake Cake infused with the richness of matcha and the velvety creaminess of cream cheese.

Matcha Cake Preview / Recipes

Indulge in the exquisite harmony of flavors with our Matcha Cake – a delightful Japanese Pancake Cake infused with the richness of matcha and the velvety creaminess of cream cheese. This exquisite dessert takes your taste buds on an enchanting journey, combining the earthy notes of matcha with the lusciousness of cream cheese. The layers of the cake are elegantly balanced, offering a tender texture that melts in your mouth. The vibrant green hue of the matcha contrasts beautifully with the creamy white of the cheese, making it not just a treat for your palate, but a feast for your eyes as well. With each bite, you’ll experience the perfect blend of sweet and slightly bitter flavors, enhanced by the decadent cream cheese frosting that adds a delightful tanginess. Whether you’re a devoted matcha enthusiast or simply seeking an extraordinary dessert experience, our Matcha Cake promises a slice of culinary artistry that’s sure to leave you captivated.

Matcha Cake Recipe:

Ingredients:

For Pancakes:

  • All-purpose flour 240 g
  • Milk 650 ml
  • Sugar 90 g (you can use less)
  • Butter 50 g
  • Eggs 3
  • Matcha tea 10 g

For Cream:

  • Philadelphia cheese 250 g
  • Cold heavy cream (you can put it in the freezer for 10 minutes) 100 ml
  • Sifted powdered sugar for decoration

Method:

  1. To begin with, sift the flour, then add Matcha tea and sugar to the flour. Mix well all dry ingredients.
  2. Next, beat all the eggs into the bowl, mix and little by little pour in the milk, knead the batter for pancakes.
  3. The batter should be a beautiful pistachio color, quite liquid in consistency. Melt the butter in the microwave and pour into the batter. Pour the batter through a sieve so that there are no lumps. Cover the batter with cling film and let it rest for half an hour.
  4. Put the pan on medium heat, pour in vegetable oil, during this time the batter thickens a little, now it’s time to cook the pancakes. They might be very thin. As a result, we should get approximately 15 pancakes.
  5. Leave the pancakes to cool completely, during this time prepare the cream: Put the Philadelphia cheese into the mixer bowl, sift the icing sugar on it. Beat first at low speed, then gradually increase it. Whip cheese and powdered sugar for a few minutes. Then pour in cold cream. After whipping, the cheese cream should be light and tender.
  6. To make pancakes for the cake the same size and look beautiful on the plate, you can cut them using a regular round plate of a smaller diameter than pancakes, then the edges of our cake will be even and beautiful.
  7. Making the cake: put the first pancake on a plate or board, if you make the cake on the board, put baking paper under the pancake to make it easier to transfer to a serving plate.
  8. Spread cream on the first pancake, then spread another pancake and cream again on top. Coat all the pancakes with cream, lay them out evenly, the top pancake may not be covered with cream.
  9. A little trick: the last pancake must be pressed with a board on top to level our cake. Cover the cake and put it in the refrigerator for 2-4 hours. Then take out the cake and decorate it with Matcha tea on top sifted through a sieve.
  10. Enjoy!
Matcha Cake 1 / Recipes
Matcha Cake 2 / Recipes
cakedessertmatcha teasweet

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