Zucchini Cake
Description
Suitable for both special occasions and everyday meals. I use hard-boiled eggs as the filling between the layers of zucchini cake, but you can experiment here—add fried mushrooms or grated cheese. Serve the appetizer at the table.
Instructions
- 1
Step 1
1. Prepare the ingredients for the zucchini cake. Boil the eggs hard for layering between the cake layers. You can increase the number of eggs from 4 to 8—it’s a matter of taste; the more eggs you use, the thicker the filling layers will be.
- 2
Step 2
2. Prepare the bases. Grate the zucchini; coarse or fine grater doesn’t matter. Add salt, ground pepper, and a raw egg. Mix well.
- 3
Step 3
3. Add the flour. Mix.
- 4
Step 4
4. The dough is ready. It should be smooth and free of flour lumps.
- 5
Step 5
5. Use a crepe pan. Brush with oil using a pastry brush; there shouldn't be much oil on the pan. Spread a couple of tablespoons of zucchini batter and fry until golden brown.
- 6
Step 6
6. Carefully flip with a large spatula. If the pancakes tear, add a little more flour to the batter.
- 7
Step 7
7. The crusts are ready.
- 8
Step 8
8. For the filling, grate the eggs, add chopped dill, salt, ground black pepper, and mayonnaise.
- 9
Step 9
9. Mix well, the filling is ready. Set aside some of the eggs for garnish.
- 10
Step 10
10. Assemble the cake. Place a layer, spread the filling on top. Continue in this way until you run out of ingredients.
- 11
Step 11
11. Simply spread mayonnaise on the last layer.
- 12
Step 12
12. Decorate. Let the cake rest in the refrigerator for 1–2 hours. Done!