Wednesday, I've made it to the halfway point of what may be the busiest, most stressful, week I've had at Nickelodeon. One of my clients, Capri Sun, is a main sponsor for the Kid's Choice Awards which airs this coming Saturday. So when I say that stress levels have been high, I am not exaggerating. Confirming rights to talent placement on other networks, scheduling commercial spots, confirming that our traffic department has the proper materials. Yup, it's been a busy one and the week isn't even over yet!
Knowing that I would have approximately zero time to do any cooking this week (my dinner last night was a bagel with cream cheese and a glass of wine), I spent most of last weekend in the kitchen. Ages ago I was browsing the Internet looking for inspiration and I came across a recipe by Martha Stewart for the Darkest Chocolate Crepe Cake. Now I understand I am no Martha Stewart, but I figured I could use this recipe as a springboard to make something of my own.
Fast forward at least 10 months and I have still yet to make the damn cake! After some serious contemplation about flavor combinations I decided to make a matcha crêpe cake with a blueberry compote. Sounded easy enough. Holy. Sweet. Lord. Whatever you do, please, please, please do not pull this recipe out 2 hours before you have guests coming over for dinner. You will not have any shot of finishing in time. The entire process took place over two days. Chilling the ingredients takes up a huge chunk of time, so be sure to read through the recipe thoroughly and plan ahead of time.
Yes, the recipe is time consuming, which may in fact an understatement, but you get the gist. At the end of the day however, the flavors were phenomenal, and so well complimentary to each other. The blueberry compote is the clear crowning jewel. So if you are brave enough to turn on some music (check out my Kitchen Soundtrack playlist on The American Swede) and spend a few hours in the kitchen, give this recipe a whirl! It is well worth the effort put forth.
| Matcha Crêpe Cake with Blueberry Compote |
6 tablespoons butter, melted
3 cups milk
1 1/2 cups all-purpose flour
7 tablespoons granulated sugar
2 teaspoons matcha powder
- Sift flour, salt and matcha powder into a large bowl. Whisk together milk and eggs in a medium bowl. Pour milk mixture into flour mixture, whisking to combine. Whisk in butter (make sure the butter is not hot, it may start cooking the egg if it is).
- Strain mixture into a medium bowl, and refrigerate for at least 2 hours (or up to 1 day). Batter should be the consistency of heavy cream; add more milk if needed.
- Heat an 8- or 12-inch nonstick skillet over medium heat, and brush with butter. Ladle or pour 3 tablespoons batter (for small crêpes) or 1/3 cup batter (for large crêpes) into pan, turning and tilting skillet to coat bottom evenly with batter. Cook until top of crêpe appears set, bottom is firm and golden brown in spots, and center is lifted by pockets of air, about 1 minute.
- Run a spatula around edge of crêpe to loosen. Slip spatula under crêpe, and gently flip in one swift gesture. (If it doesn't land quite right, that's okay; use the spatula to unfold or rearrange it.) Cook until bottom is firm and golden brown in spots, about 45 seconds. Transfer to a plate, and cover. (The first one will not be your finest.)
- Repeat with remaining batter, brushing pan lightly with butter as needed (every 2 or 3 crêpes). You want to have 15-20 crêpes.
2 cups whole milk
6 large egg yolks
1/2 cup sugar
1/3 cup cornstarch
2 tbsp butter, at room temperature
1 tablespoon fresh lemon juice
zest of 1/2 lemon
1/2 heavy cream, whipped (optional)
- In a small saucepan, add milk and bring to a boil over medium heat.
- Whisk the yolks, sugar and cornstarch together in a bowl. Drizzle in a quarter of the hot milk and whisk vigorously. Pour the rest of the milk and keep whisking.
- Return the custard to the pan and add the fresh lemon juice and lemon zest. Place over medium heat and bring to a boil while whisking energetically for 1 or 2 minutes. The mixture will be thick.
- Set the bottom of the pot in a ice-water bath to cool, stirring frequently so that the mixture remains smooth. Cool to 140 degrees F (warm to the touch) and stir in the butter and the lemon zest until completely incorporated. Cool and refrigerate.
- When ready to use, place the put the pastry cream in a food processor and process for 10 seconds for the best consistency. Fold in the whipped cream if using.
2 cups frozen blueberries
3 tablespoons water
1/4 cup sugar
2 teaspoons lemon juice
- Combine 1 cup of the blueberries, water, sugar and lemon juice in a small saucepan.
- Cook over a medium heat for about 10 minutes.
- Add the rest of the blueberries and cook for 8 minutes more, stirring frequently. Serve warm.
Instructions to Assemble the Cake:
- Place one prepared crepe on a large cake plate.
- With a small spatula or wide blade knife, completely cover the crêpe with a thin layer of the filling mixture.
- Cover with another dry crêpe and repeat covering with the filling until you have reached 20 layers.
- The 20th crêpe will be the last or top layer.
- Refrigerate the prepared cake for a minimum of 2 hours.
- Allow to stand at room temperature for 15 to 30 minutes before serving.
- When ready to serve, slice into individual servings. Garnish with the blueberry compote.