Whip the heavy cream until it forms peaks. Mix with sour cream, powdered sugar, and vanilla extract. Reserve 4 tablespoons for decorating the cake.
Separate a handful of raspberries. Lightly mash the rest of the fruit with a fork and add it to the cream mixture, integrating it just a little to create a swirled effect.
Place one pancake on a plate, spread one-fifth of the cream over it, and top with another pancake. Continue adding layers until all the pancakes and cream are used.
Decorate the cake with the reserved mixture, distribute the reserved raspberries, sprinkle with powdered sugar, and serve.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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