Matcha Baumkuchen
Our favourite souvenir from Japan is the Matcha Baumkuchen from Kyoto, and I attempted to recreate it at home this week.
The original dessert is made using a rotisserie device that spins while layering cake batter, creating unique layers. Without that, I used individual crepes and rolled them into a log.
Tips for recreating this at home:
Roll each crepe while warm; steam helps layers stick.
If you lack a small rolling pin, make one with foil.
Consider adding a ganache or frosting layer, or serve with sweetened whipped cream for added sweetness.
