Apple bread with nuts

Bake pancakes
Mix the eggs with 100 ml milk, sugar and salt.
Stir in the flour and then the remaining milk and mineral water. Let the dough rest for 1 hour.
Heat the butter in a pan and bake 8-9 pancakes one after the other. Then let them cool down a little.
Fill and decorate the pancake cake
Whip the cream with the cream stiffener and vanilla sugar until stiff.
Coat the pancakes alternately with cream and jam and stack them on top of each other. Garnish the last pancake with cream and decorate it with fresh berries as desired.
Put the pancake cake in the fridge for at least 4 hours to set.Pancake cake according to Pettersson and Findus