Beat the eggs with the salt and sugar until well combined.
Pour in the milk and add the flour mixed with the matcha tea.
Once the dough has become sufficiently smooth, pour in the oil and boiling water.
Fry the pancakes in a hot pan, and after cooking, cut the pancakes into 16-17 cm pieces.
Mix the starch together with the sugar.
Add the egg yolks and mix well.
Pour a portion of the very hot milk, stir.
Pour the remaining milk, stir again until smooth.
Pour into a pot, place on the stove, stirring continuously until it thickens.
Remove from the heat and add the soft butter.
Let it cool completely, then whip the cream for 3-4 minutes until it becomes 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!
