Zucchini cake – a festive, satisfying and very tasty dish of zucchini. There are a lot of options for its preparation, but, all the same, two basic recipes for its preparation can be distinguished. So, such a snack cake can be made from zucchini fritters or from fried zucchini, layered with tomatoes under a particular sauce. Of course, the second version of the zucchini cake is much easier to prepare, so this recipe will come to the rescue when time is running out.
Today I want to offer you a cake, which will consist of thin squash fritters. A sauce for dressing cake propose to make mayonnaise, dill and garlic. We all know that zucchini, mayonnaise and garlic are very well suited to taste. The sauce can be made another.
Delicious sauce can turn out on the basis of yogurt, sour cream, cheese. In addition, between the squash pancakes, you can make an interesting layer with which the cake will be even tastier. This addition can be fried champignons, crab sticks, paprika, tomatoes, cucumbers.
Cooking such a squash cake is not at all difficult, although a bit long, but all efforts justify the end result. For the preparation of zucchini cake, it is desirable to use young zucchini. In the event that you take the old zucchini, it is necessary to remove the peel from them and choose the pulp with large seeds. And now let’s see how to cook zucchini cake step by step.
- Squashes – 2 pcs.,
- Eggs – 2 pcs.,
- Ground black pepper,
- Hard cheese – 100 gr.,
- Salt – to taste
- Flour – incomplete glass,
- Dill – 10 gr.,
- Garlic – 3-4 cloves,
- Tomatoes – 3 pcs.,
- Cucumbers – 1 pc.,
- Mayonnaise – 1 pack,
- Parsley – for decoration,
- Sunflower oil
Squash cake – a step by step recipe
Cooking this zucchini cake will consist of three steps. The first stage is the preparation of dough for squash fritters and their baking. The second stage is the preparation of the sauce and the assembly of the cake. And the final stage is its decoration. So let’s get started. Wash the zucchini. As mentioned at the beginning of the article, we remove the skin and clean only the old squash from the seeds. In young zucchini cut only the stem and the tip. Next, grate zucchini on a medium grater. In the event that zucchini caught too juicy (this mainly happens with young fruits), lightly press them with your hands and drain the juice.
Next, enter the grated zucchini eggs. Eggs are a must-have component of squash fritters. With their help, pancake dough will be more viscous, and fritters will not tear during baking.
Fork mix eggs with zucchini.
Next, add wheat flour and mix again.
Add a pinch of black pepper and salt.
Stir again. Dough for squash pancakes ready. It should be quite thick. As experience shows, it is better to make a thicker dough than a liquid one. At your discretion, you can add dill, parsley or half a bulb, minced to a state of mashed potatoes.
Pour some sunflower oil into the pan. Two tablespoons will be quite enough. Put the pan on the stove and warm it well. Pour one scoop of dough on it. Smooth it with a spoon over the entire area of the pan. It is necessary to form the pancake quickly, until the dough grabs to the bottom of the pan.
Immediately reduce the heat. Fry pancake for about 2 minutes. As soon as its bottom is fried, turn it over with a wide spatula on the other side. From this side, too, fry it until golden brown. Put the finished pancake on a plate. Add the sunflower oil to the pan again and lay out the dough scoop. Using this technique, bake all the squash pancakes. I got 8 pancakes for courgette cake.
Cook the sauce. Peel the garlic cloves. Wash the dill and cut it small. Put mayonnaise in a bowl. Add to it the garlic, passed through the press.
If there is no garlic, you can simply chop it with a knife. Put in dill sauce.
Stir it. Sauce for courgette cake is ready.
We proceed to the third stage – the assembly of the cake. Prepare a beautiful plate in which you will serve the cake. Put a pancake on it. Put a tablespoon of sauce on it and smooth it over the entire area of the pancake.
So layer by layer peremazhte all pancakes.
The basis of zucchini cake is ready. It remains to decorate it. As a decoration, I suggest using hard cheese, cucumbers, tomatoes and parsley. Wash all vegetables and parsley. Hard cheese rub on a medium grater. Sprinkle with grated cheese on top of the cake.
Slice tomatoes and cucumbers. Cut each circle of tomatoes into two. Place a sprig of parsley in the center of the cake. Spread cucumber circles on one side of the cake, spreading them slightly overlapping. On the other – put slices of tomatoes.
Zucchini cake. A photo
You can lay out differently. Place in the center cucumbers, and on the sides are tomatoes, and in between sprigs of dill.
You can fantasize about decorating the cake to infinity. You can also beautifully decorate a cake with the help of a crumb from egg yolks, ringlets or slices of olives, basil leaves, cubes of bell pepper, canned corn.
A fully prepared cake can be served immediately, but it is advisable to put it in the fridge to cool and soak. Personally, I like it more cold. In addition, having stood in the refrigerator, it will be easier to cut the cake into beautiful pieces. Good appetite. I would be glad if this one zucchini cake recipe you come in handy.