Zucchini and Eggplant Cake
Description
If you love zucchini and eggplant pancakes, you'll definitely enjoy this kind of cake. Treat this recipe as an idea and cook to your own taste. For the filling, besides mayonnaise or cream cheese, you can use sour cream or grated processed cheese wedges; you can also add olives or black olives, and use lightly salted fish slices as decoration. Use the step-by-step recipe as a starting point for your own ideas.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
Peel the zucchini and eggplant.
- 3
Step 3
Grate the eggplant and zucchini, beat in the eggs, and mix.
- 4
Step 4
Season to taste, add the flour, and mix.
- 5
Step 5
Add vegetable oil to a well-heated skillet, pour in the batter, and cook like regular pancakes. Immediately trim each pancake using the metal ring you will use to assemble the cake, about 18 cm in diameter. Let the stack of vegetable pancakes cool to room temperature.
- 6
Step 6
Chop the herbs: dill, parsley, and wild garlic.
- 7
Step 7
Mix the chopped herbs with mayonnaise.
- 8
Step 8
Using a blender, blend the spinach leaves.
- 9
Step 9
Mix the chopped spinach with cream cheese.
- 10
Step 10
Assemble the cake in a pastry ring. Place the first crepe, spread with a mixture of mayonnaise and herbs.
- 11
Step 11
Place the second pancake, spread with spinach cream cheese, and top with cherry tomato slices.
- 12
Step 12
Continue layering the remaining layers in exactly the same way as the previous ones. Remove the cake from the pan and coat the sides with finely chopped herbs.
- 13
Step 13
Garnish the cake with parsley leaves and halved cherry tomatoes, and make bacon “roses.” The savory zucchini and eggplant cake is ready and can be served. 😊
- 14
Step 14
The zucchini and eggplant cake turned out very tasty. It can be served for everyday meals, and it will also be very fitting on a festive table.