Pancake cake with raspberries

Pour room temperature milk into a saucepan, add chicken eggs, and whisk.

Then add salt, 40 grams of sugar, and vegetable oil. Mix well.

Then gradually add the sifted flour while constantly mixing with a whisk, preventing the formation of lumps.

Mix the dough until smooth and let it rest at room temperature for 15-20 minutes.

Bake thin pancakes. Then they need to cool to room temperature so that the cream doesn't melt when assembling.

Mix cream cheese in a hemisphere with sour cream and whisk until smooth.

After adding honey and a pinch of salt, mix the cream. A mixer can be used.

Place one pancake on the plate and spread cream with a thickness of about 1 mm.

Then place another pancake on top and cover it with cream as well.

Continue assembling the cake until the pancakes run out.

Cover the last pancake with a slightly thicker layer of cream. Make sure there is enough cream.

Top with raspberries.

To serve.