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Ingredients Crêpe Batter: (makes 21-22 crêpes; 20 crêpes needed for cake)
1 6 tbsp unsalted butter [85 g]
Melt in a pan till browny and smell nutty

2
3 cups whole milk [710 mL]
Heat to steam but not boiling.

3 6 eggs [300 g without shell] 1/3 cup granulated sugar [67 g] 1/2 tsp salt [2.85 g]
Mix together but not over mix

4 1.5 cups cake flour [170 g] Mix into 3 till smooth. Slowly add 2 and 1 in.
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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Spritz Cookies:

1 cup butter, softened
2/3 cup granulated sugar
2 large egg yolks
2 tsp milk
2 tsp vanilla extract
1/2 tsp almond extract
2 1/4 cups all-purpose flour
1/4 tsp salt
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Oval Shape Nonstick Baking Tray, Size: 8.8 x 4.5 x 3.1 inch
Large eggs: 3
Milk : 60 g 1/4 cup
Cream cheese: 160 g
Unsalted butter: 35 g
Cake flour : 25 g (5 gram as adjustment to increase the thickness of the egg yolk batter)
Vinegar : 3 g 1/2 teaspoon
Sugar: 40 g 3 tablespoons
Preheated oven :250°F /120°C bake for 60 minutes
Then turn on the broiler for 3 minutes to color
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