Matcha seems to be everywhere these days, from baked goods to drinks. It has been touted as a trend in beneficial superfoods with health benefits. Matcha contains the nutrients from the entire tea leaves, which results in greater amount of caffeine and antioxidants than are typically found in regular green tea.

There is a difference between green tea and matcha that most people confuse. The names are slightly deceptive, because green tea and matcha are used interchangeably, but they are actually slightly different. Matcha and green tea both come from the same plant, camellia sinensis, but they are grown and processed differently. Matcha is made from whole green tea leaves that have been pulverised into a super fine powder. Because the whole leaf is powdered and ingested, instead of just water infused through the tea leaves, matcha has significantly greater substances and deeper flavour than green tea.

Thanks to PureChimp for sending me some of their amazing matcha powder and making this recipe a reality! If you love Matcha, be sure to give to give this recipe a try!

Matcha Crepe cake:

4 Egg
185g Plain flour
15g PureChimp Matcha powder
50g Sugar
2g Salt
70g Melted butter
500ml Milk
Soft butter

Put the egg in the bowl and mix to incorporate the whites & yolk, add Sifted plain flour and matcha powder. Add sugar, salt and mix. Add melted butter and mix at least add milk, mix and sieve.
Let the mix rest at room temperature for 30/40 minutes.
Apply the soft butter to the pan with a brush and put the mix. Turn the pan to thin it and turn it over when air bubble begin to come up to the surface.
After making 16 pieces, cool down.

White chocolate creme cheese cream:

250g Creme Cheese
80g Double Cream
160g White chocolate
80g Whipped cream

Warm the cream then add to the melted chocolate and let cool.
Once at room temperature add the creme cheese and the whipped cream then mix.

Matcha Brownie:

113g Unsalted butter
250g Chopped white chocolate
2 eggs
50g Sugar
180g flour
15g PureChimp Matcha Powder
5g Baking powder
3g salt

Preheat oven to 180°C. Grease and flour an 20x20cm square pan. Set aside.
Melt butter and white chocolate until smooth and let the mixture cool slightly. Whisk in the eggs until well combined. Whisk in sugar and sifted all purpose flour, matcha powder, baking powder, and salt until well combined.

Pour and spread the batter evenly into the prepared pan. Bake for 20 minutes or until a toothpick inserted in the centre comes out clean. Cool completely before slicing.

Assembly:

Apply the white chocolate cream cream on a one piece of crepe.
Repeat for all the crepe and sprinkle green tea powder on the last crepe.
Cut a rectangle of crepe cake and brownie then place the crepes on the brownie and cover with more white chocolate cream and dust with Matcha powder.

Matcha Crepe Cake & Raspberry Sorbet Plated Dessert

Matcha ganache:

120g White chocolate
100g Double cream
10g PureChimp Matcha Powder

Place white chocolate in small bowl. In small saucepan, whisk together cream and matcha powder and heat until simmering. Pour over chocolate and let stand for a few minutes. Then quickly whisk together until chocolate is completely melted and smooth. Let ganache cool and thicken to piping consistency.

Raspberry sorbet:

500g Raspberry Puree
100g Water
100g Sugar

Make a syrup with water sugar then add to the raspberry puree, let cool and churn in the ice cream machine.

Plating:

Dust the plate with matcha powder and place ,in the middle of the plate, a slice of crepe cake.
Decorate the plate with the white chocolate creme cheese cream, some crumbled brownie, matcha ganache and a quenelle of raspberry sorbet. Decorate the plate with some fresh raspberry.

Enjoy!

Matcha Crepes