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Squash cake Tenderness

Zucchini Layer Cake "Tenderness"

A savory layer cake made from thin zucchini pancakes. An original appetizer cake with an unusual flavor. It takes a bit of fuss to make, but it's worth it. Serve fully chilled.

Tatiana EAO

Recipe author

Composition / ingredients

Servings:

Zucchini

Onion (medium)

Eggs

Milk (200 ml for the batter, 200 ml for the cream)

400

Flour

200

Salt

0.5

Sugar

Vegetable oil

Processed cheese

140

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 19 % 4 g

Fats 29 % 6 g

Carbohydrates 52 % 11 g

101 kcal

GI: 45 / 0 / 55

Cooking method

Step 1:

For the cream, heat the milk and add the grated or finely diced cheese. Stirring over low heat, cook until the cheese has fully melted. Press plastic wrap directly onto the surface of the cream and let it cool completely.
Step 2:

Slice the onion into quarter-rings and fry until browned. Set aside a third of it.
Step 3:

Peel and seed the zucchini, cut it into medium cubes, and add it to the onion.
Step 4:

Simmer over low heat, covered, until the zucchini is soft, about 30 minutes.
Step 5:

Blend the cooked zucchini and onion, along with the liquid they've released, thoroughly with an immersion blender into a puree, and let it cool until just warm.
Step 6:

Add the salt, sugar, eggs, and milk, and whisk together.
Step 7:

Work in the flour a little at a time.
Step 8:

Add the vegetable oil.
Step 9:

The batter comes out pourable, a little thinner than pancake batter.
Step 10:

Pour the batter onto a well-heated, greased skillet and spread it into a thin pancake with a spatula. Cook over slightly-above-medium heat for about 2–3 minutes on one side and 1 minute on the other. You won't need to grease the pan for the following pancakes.
Step 11:

This amount makes about 20 pancakes, 8 inches (20 cm) across.
Step 12:

Stir the reserved onion into the cooled cream and assemble the cake, spreading a thin layer over each pancake. Refrigerate for at least 1 hour.