Eggs and milk should be taken out of the refrigerator in advance so that they become room temperature. Sift the flour, cocoa and powdered sugar into a bowl, add the vanilla sugar and salt. Stir. Add the eggs and stir lightly with a hand whisk.
Gradually add the milk. Stir until smooth without lumps. Pour in the vegetable oil. Stir.
To add the dye. The recipe used gel food dye AmeriColor Super Red in the amount of 1 tsp. Cover the bowl with the dough with cling film and leave at room temperature for 30-40 minutes.
In the cooled cream, sift the powdered sugar and beat in a pre-cooled bowl with a mixer until stable peaks, so that the cream does not move when the bowl is tilted. Add the curd cheese and beat at low speed until smooth.
Preheat the pancake pan (the recipe used a pan with a diameter of 18 cm) and grease it with vegetable oil before baking the first pancake. Pour a small amount of dough into the pan and bake on both sides. Ready-made pancakes stack on a plate. You will get 22 pancakes.
Put the pancake on a serving plate,put 1-1. 5 tablespoons of cream on top and smooth it out. Put the next pancake on top and thus collect the entire cake, smearing each pancake with cream. Cover the sides and top of the cake with the remaining cream. Put the cake in the refrigerator for 4-5 hours.