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Sweet squash cake

Sweet Zucchini Layer Cake

A cake with a sweet milk custard and a hint of apple. A modest amount of ingredients yields a substantial, beautiful cake. Serve with tea.

Tatiana EAO

Recipe author

Composition / ingredients

Servings:

Zucchini

900

Apples

300

Flour

200

Eggs

Milk

100

Sugar

Salt (a pinch)

Vegetable oil

Flour

Condensed milk

380

Water

200

Egg yolk

Vanilla

Sugar

Egg white

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 13 % 4 g

Fats 13 % 4 g

Carbohydrates 75 % 24 g

143 kcal

GI: 13 / 0 / 87

Cooking method

Step 1:

For the custard, mix the flour, yolk, and condensed milk.
Step 2:

Stir in all the water.
Step 3:

Heat over medium heat, stirring constantly, until steam rises. Reduce to low and, stirring vigorously, cook down to the right thickness, 6–7 minutes. Stir in the vanilla at the end.
Step 4:

Press plastic wrap directly onto the surface of the custard, let it cool, then refrigerate.
Step 5:

Peel and seed the zucchini and apples, cut them into medium cubes, sprinkle with salt and sugar, and let stand for 30 minutes.
Step 6:

Along with the juice they've released, simmer over medium heat until soft (25–30 minutes).
Step 7:

Let cool slightly, then blend thoroughly with an immersion blender into a puree. Add the milk and eggs.
Step 8:

Add the flour a little at a time, then the vegetable oil. The batter comes out thick.
Step 9:

Heat the pan well and grease it with oil before the first pancake. Spoon on the batter and spread it into a round with a spatula—it won't spread on its own.
Step 10:

Fry on one side for 2–3 minutes.
Step 11:

Flip and fry for another minute. You'll get about 25 pancakes, roughly 8 inches (20 cm) across.
Step 12:

Spread a thin layer of custard over the cooled pancakes and stack them into a cake.
Step 13:

Spread a thin layer of custard over the top and sides as well. Refrigerate the cake for 1 hour.
Step 14:

For the meringue, combine the egg white and sugar in a clean, dry bowl. Set it over a water bath (the bowl shouldn't touch the water) and, with the water at a gentle simmer, beat the white on low speed until the mixture warms to 110–120°F (45–50°C) and all the sugar dissolves—about 5–6 minutes. Then take it off the water bath and beat for another 6–7 minutes; you should have a glossy, firm mass. Decorate the cake with the finished meringue.