Mix the eggs, fine sugar and salt evenly (salt and sugar do not need to be completely melted), then sieve in the low flour for three times and stir until the egg liquid and flour are fully mixed.
Heat the unsalted cream into liquid, cool it slightly, add it into the batter and stir well.
Pour the milk into the batter three times and stir well.
Prepare 6 containers and divide the batter evenly into 6 parts.
Add different food pigments (red, orange, yellow, green, blue and purple) into each container and stir well for later use.
Brush the pan with oil and heat it on low heat.
Pour 1/6 batter every time, and cover the batter evenly on the pan surface while pouring in one direction.
Fry the batter on low heat, turn over and heat for 20 seconds.
Repeat the above steps until all the pancakes are finished. You can finish about 30 cake skins.
Beat the whipped cream and powdered sugar until 7, then add vanilla extract and beat until 10.
Coat a layer of cake crust with whipped cream, a layer of cake and a layer of cream, and overlap until the cake crust is used up, and the top layer does not need to be coated with cream.
Put it in the refrigerator for a few hours after you finish.
Sprinkle moisture-proof powdered sugar or jam on the top floor for decoration before eating.