Matcha Custard Crepe Cake

Ingredients (for 6 inch cake):

To make the crepe:

1. Put the egg in the bowl and loosen it, and add sifted cake flour, matcha powder.

2. Add sugar, salt and mix. Add melted butter and mix.

3. Add milk, mix and strain.

4. Put mixture in fridge for at least 30 minutes or overnight.

5. Apply small amount of oil to the pan and pour in about a ladle of the crepe mixture. Turn the pan to thin it and turn it over when the air bubble comes up.

6. After making all crepes, cool them down in room temperature.

To make the matcha custard cream:

1. Add the egg, sugar, cake flour and cornstarch in a bowl and mix well.

2. Warm milk in a saucepan until simmering.

3. Slowly pour the warm milk into bowl and mix continuously until combine.

4. Pour the mixture in 3 back to the saucepan and cook on low heat. Whisk continuously until the mixture thickens.

5. Pour custard into a bowl and covered with plastic wrap. The wrap must touch the custard itself to prevent air. Leave until cool.

6. In a clean bowl, whisk cream and powdered sugar until soft peak form.

7. Combine cooled custard with whipped cream.

Assemble:

1. Apply enough custard cream on a one piece of crepe and stack with another crepe. Repeat the process until done.

2. Put the cake in fridge to set for a least 3 hours or over night.

3. Sprinkle with matcha powder and serve.