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- Matcha, White Chocolate, Raspberry and…
Matcha, White Chocolate, Raspberry and Pistachio Layered Crepe Cake
Patricia Trijbits – founder of Where the Pancakes Are restaurants – has created this pretty pastel Matcha, White Chocolate, Raspberry and Pistachio Layered Crêpe Cake using her Ultimate Pancake Batter. The recipe will work without the matcha powder too, or for a pink version try adding berry powder instead. Chocoholics should give Patricia’s Dark Chocolate and Hazelnut Layered Crêpe Cake a whirl. Looking for more pancake recipes? Look no further.
- 25 tbsp unsalted butter , plus extra for for frying
- 600ml double cream , 150 for toppings
- 2 tsp matcha green tea powder, or berry/ açaí powder (optional)
- 150g white chocolate, finely chopped
- 1 tbsp runny honey
- 100g raspberries
- 25g roasted pistachios, roughly chopped
Wipe a 20cm frying pan with butter or oil using kitchen towel and place on a medium-high heat. Pour in 60ml of the batter mix, tilting the pan to create a thin layer. Cook for 1-2 mins, and when the underside is golden brown, flip the pancake over and cook for another 1-2 mins. Repeat to use up all the batter, then keep the pancakes in the fridge until you need them. The mix should make 12-15 pancakes.
To make the ganache, heat 300ml of the cream and the 25g butter in a small pan set over a medium heat, until hot.
If you’re using one of the matcha or berry powders, put the powder into a mixing bowl, add 1 tbsp of the hot cream and stir until you have a thick paste. Add the chocolate to the bowl, then pour over the remaining hot cream and add the honey. Leave to stand for 1 min, then stir gently until the chocolate has melted. Or, if you’re not using matcha or berry powder, simply put the chocolate into a mixing bowl, add the hot cream and the honey, and stir to combine until silky smooth.
Allow the ganache to cool a little, then chill in the fridge for 4-5 hrs (or overnight) until very thick and beginning to set. Remove from the fridge, add 150ml of double cream and use a balloon whisk to beat the mixture by hand until it’s thick and can hold its own shape.
To assemble the cake, place a pancake onto a serving plate or cake stand, then use a spatula or the back of a spoon to spread over 1-2 tbsp of the ganache. Repeat to use all the pancakes, then chill for 15 mins to firm up. Meanwhile, to make your topping, whip the remaining 150ml of double cream to soft peaks.
Remove the cake from the fridge, spoon the whipped cream onto the top, then decorate with the raspberries and scatter over the pistachios. Cut into wedges and serve, or cover and chill for a few hours until serving.
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