Beat the eggs with salt and sugar until it is homogenized.
Pour the milk and add the flour mixed with matcha tea.
Once the dough has become homogeneous enough, pour the oil and boiling water.
We fry the pancakes on a hot pan, after baking, cut the pancakes of 16-17 cm.
Mix the starch along with the sugar.
Add the yolks and mix well.
Pour some of the very hot milk, mix.
Pour the remaining milk, mix again until homogenized.
Pour into a saucepan, put on the hob, stir continuously until thickened.
Take from the hob and add the soft butter.
Allow to cool completely, then beat 3-4 minutes the cream until the cream becomes smooth.
Assemble the cake in layers:
Pancake,
Cream,
Pancake
Cream…
So until we finish all the ingredients.
Give the cake for 3 hours in the refrigerator for stabilization.
Before serving it is decorated with matcha and lyophilized raspberries.
Enjoy your meal!
