Vegetable Torte
Description
The height of the cake is easy to adjust; it all depends on the diameter of the finished crepes. The filling can be garlic sauce, or you can vary it with freshly sliced tomatoes, mushrooms, ground meat, fish, cheese, or any seasonal vegetables. There is plenty of room for creativity here, and the result is always excellent! Highly recommended. Can be served warm or chilled.
Instructions
- 1
Step 1
Prepare all ingredients.
- 2
Step 2
Grate the zucchini and squeeze out the excess liquid. Transfer to a deep bowl.
- 3
Step 3
Add grated onion.
- 4
Step 4
Also grate the potatoes on a coarse grater, squeeze out the excess liquid, and add them to the zucchini and onion.
- 5
Step 5
Mix the vegetables and add flour, baking soda, eggs, salt, and pepper to taste.
- 6
Step 6
Mix everything together well once more.
- 7
Step 7
Heat the skillet and grease it with oil. Place about 2–3 tbsp of the prepared batter and spread it with a spoon into a round shape. Fry the resulting pancake on both sides until done. Continue in this way until all the pancakes are cooked.
- 8
Step 8
For the sauce, mix mayonnaise, sour cream, herbs, and garlic passed through a press.
- 9
Step 9
Place the finished pancake on a flat plate.
- 10
Step 10
Brush it generously with the sauce. Repeat the procedure several more times until all the blini are used up.
- 11
Step 11
The vegetable cake is ready. Garnish to taste — I topped mine with grated cheese, cherry tomatoes, and fresh herbs.
- 12
Step 12
Done. Serve with herbs.