makes 3 mini cakes, scale as needed
prep time: 5 minutes | active time: 10 minutes | total time: 15 minutes, plus an overnight chill
- 1/2 CUP COLD WHIPPING CREAM*
- 1-2 TEASPOONS MATCHA POWDER, OR TO TASTE
- 12 CHOCOLATE WAFERS*
With a hand mixer, beat the cream until soft peaks form. Add in the matcha and whip until mixed. On a plate, lay down 3 wafers. Top each wafer with about 2 teaspoons of matcha whipped cream. Add a wafer on top and press down slightly. Repeat until each mini cake has 4 layers. If desired, ice the mini cake all the way around. Place in the fridge overnight – this is when the magic happens. The wafers rehydrate and become cake-like. The next day, enjoy!
Note: You can sweeten your whipping cream with a bit of sugar if desired. I kept it simple and on the unsweetened side and didn’t add any extra sugar. If you’d like your cream a little sweeter, add the sugar in when you whip, starting with a teaspoon and going from there.
The wafers are classic chocolate Nabisco wafers.
