Allow to cool. Sift and put in refrigerator overnight.
Green Tea / Matcha Pastry Cream:
5
8 egg yolks [160 g]
3/4 cup granulated sugar [150 g]
1/3 cup cornstarch [40 g]
1/2 tsp salt [2.85 g]
Mix together
6
4 cups whole milk [946 mL]
Slowly add into 5
Heat the pastry thicken for 7-10 minutes. Constantly stirring.
7
4 tbsp unsalted butter [57 g]
2 tbsp vanilla extract [30 mL]
6 tbsp green tea powder, i.e. matcha [36 g]
Add into 6 stir till blended and sift
8
Make 20-21 crep 1/4 cup each. Do not flip
Whipped Cream:
9
4 cups cold heavy cream [946 mL]
1/3 cup granulated sugar [67 g]
Beat till thick and fold into 7
11
Assemble the cake by crep 1/2 of 9 for 20 layer plus to as 21. Left in refrigerator for at least 2 hours preferably overnight.
Topping:
1 tbsp green tea / matcha powder [6 g]
A little extra butter needed for greasing pan
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