In a large saucepan, heat the half-and-half, sugar, and salt over medium heat and let simmer. #Stir to dissolve the sugar.
In a medium bowl, whisk the egg yolks until combined. Add the cornstarch and continue whisking for about 30 seconds.
Once the half-and-half mixture simmers, add ½ cup of the half-and-half mixture to the egg yolk mixture to temper it. Pour the egg yolk mixture back into the saucepan and stir constantly, for about 30 seconds.
Remove the saucepan from the heat and add the butter and vanilla. Pour into a large bowl, cover with plastic wrap, touching the mixture so skim doesn't form.
Refrigerate until chilled, at least 2-3 hours and up to 2 days.
Scoop ¼ cup of pastry creme on the center of the crepe, and spread evenly using an offset spatula.
Add another crepe on top and repeat until all crepes have been used.
For the final layer, spread ¼ cup of pastry cream on the top of the crepe. Individually arrange raspberries on top of the cream, applying additional cream to the bottoms of the berries for reinforcement.
Lightly dust the cake with powdered sugar.
Chill cake for at least 3 hours before serving. Apply more powdered sugar if needed.