Beat the eggs with the salt and sugar until they are homogeneous.
Pour in the milk and add the flour mixed with the matcha tea.
Once the dough has become homogeneous enough, pour in the oil and boiling water.
Fry the pancakes on a hot pan, then cut out pancakes of 16-17 cm after baking.
Mix the starch together with the sugar.
Add the egg yolks and mix well.
Pour a portion of the very hot milk, mix.
Pour the remaining milk, mix again until homogeneous.
Pour into a saucepan, place on the stove, mix continuously until thickened.
Remove from the heat and add the softened butter.
Let it cool completely, then beat the cream for 3-4 minutes until smooth.
Assemble the cake in layers:
Pancake,
Cream,
Pancake,
Cream...
Continue like this until all the ingredients are used up.
Place the cake in the refrigerator for 3 hours to set.
Before serving, decorate with matcha tea and freeze-dried raspberries.
Enjoy!
