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Savory Zucchini Layer Cake

This savory "cake" comes out juicy and irresistible! It's quick to put together, and it looks impressive and tastes wonderful.

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Zucchini snack cake
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Zucchini snack cake
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 24 % 7 g
Fats 52 % 15 g
Carbohydrates 24 % 7 g
147 kcal
GI: 43 / 0 / 57

Cooking method

  1. Step 1:

    Step 1

    Prep the ingredients for the savory zucchini cake. Cut the mushrooms into small dice and grate the carrot on the coarse side of a grater. Sauté the carrot and mushrooms together in vegetable oil.

  2. Step 2:

    Step 2

    Finely chop the green onion with a knife.

  3. Step 3:

    Step 3

    Finely chop the rest of the herbs, too.

  4. Step 4:

    Step 4

    In a separate bowl, whisk together the eggs and milk. Add the sugar, pepper, and salt and stir. Add the chopped herbs and stir again.

  5. Step 5:

    Step 5

    Pour in the vegetable oil. Add the flour and baking powder a little at a time, stirring until the batter is smooth.

  6. Step 6:

    Step 6

    Peel and seed the zucchini, then grate it on the coarse side of a grater. Stir the grated zucchini into the batter.

  7. Step 7:

    Step 7

    Pour oil into a skillet and heat it up. Ladle in a portion of batter and fry over low heat until golden on both sides.

  8. Step 8:

    Step 8

    Set the finished pancake layers on separate plates to cool.

  9. Step 9:

    Step 9

    While the layers cool, make the filling. Grate the processed cheese on the coarse side of a grater, setting some aside to garnish the top. To the grated cheese, add the sautéed carrot and mushrooms, the garlic pressed through a garlic press, salt, and black pepper. Mix everything together.

  10. Step 10:

    Step 10

    Stir in the sour cream a spoonful at a time until the filling comes together.

  11. Step 11:

    Step 11

    Place a zucchini pancake layer on a serving plate and spread filling over it, distributing it evenly across the surface.

  12. Step 12:

    Step 12

    Repeat with all the layers. Garnish the top with the reserved grated cheese.

  13. Step 13:

    Step 13

    Finish garnishing the cake and bring it to the table. Enjoy!

  • A very tasty, tender, and easy-to-make savory zucchini cake with just a handful of ingredients.

Caloric content of the products possible in the composition of the dish

  • Forest mushrooms - 21  kcal/100g
  • Whole cow's milk - 68  kcal/100g
  • Milk 3.5% fat content - 64  kcal/100g
  • Milk 3.2% fat content - 60  kcal/100g
  • Milk 1.5% fat content - 47  kcal/100g
  • Concentrated milk 7.5% fat content - 140  kcal/100g
  • Milk 2.5% fat content - 54  kcal/100g
  • Sour cream of 30% fat content - 340  kcal/100g
  • Sour cream of 25% fat content - 284  kcal/100g
  • Sour cream with 20% fat content - 210  kcal/100g
  • Sour cream of 10% fat content - 115  kcal/100g
  • Sour cream - 210  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Garlic - 143  kcal/100g
  • Processed cheese with 60% fat content - 354  kcal/100g
  • Processed cheese with 45% fat content - 294  kcal/100g
  • Cheese 'megle' - 590  kcal/100g
  • Tartar cheese - 348  kcal/100g
  • Cheese 'cheese 'shavru' (goat) - 173  kcal/100g
  • Viola cheese - 307  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Granulated sugar - 398  kcal/100g
  • Sugar - 398  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Green onion - 19  kcal/100g
  • Salt - 0  kcal/100g
  • Spices dry - 240  kcal/100g
  • Wheat flour - 325  kcal/100g
  • Baking powder - 79  kcal/100g
  • Fresh frozen soup greens in a package - 41  kcal/100g
  • Greenery - 41  kcal/100g
  • Chicken egg - 80  kcal/100g
  • Zucchini - 16  kcal/100g

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