Pannenkoeken taart!

Spoon the flour into a large bowl and make a well in the middle. Pour a little milk and break the eggs above it.

Whisk together with a fork and add the rest of the milk to a smooth batter while stirring.

Then whisk lightly with a whisk. Add a pinch of salt and let the batter rest for a few minutes.

Bake about 20 medium (24 cm ø) pancakes from the batter.

Let a frying pan with non-stick coating first hot and lubricate the edge of the pan with a tassel of butter. This way the pancakes get nice crunchy edges.

Let the pancakes spread out on a baking sheet to cool. For the filling, beat the whipped cream with 3 tablespoons of sugar and vanilla sugar. Put in the fridge to stiffen.

Beat the egg whites with 2 tablespoons of the icing sugar shiny and firm.

Prak 150 grams of raspberries with the lemon juice. Carefully sprinkle the raspberries through the whipped cream and finally gently scoop the egg whites through the cream into an airy mousse. Leave to rest for about 15 minutes in the refrigerator.

Put the first pancake on a flat plate. Carefully shovel a few tarts of raspberry mousse here. Sprinkle generously with icing sugar and add a few fresh raspberries.

Cover with the next pancake. Continue these steps until the last pancake. Dust just the top pancake with icing sugar just before serving and decorate with raspberries and berries.