Zucchini and Mushroom Cake
Description
The zucchini dough layers should be thin; only then will the cake turn out well. The sour cream filling is tasty and aromatic. In spring, you can add young garlic with green stalks or use regular garlic cloves. It can be served warm or chilled.
Instructions
- 1
Step 1
Let's prepare the ingredients.
- 2
Step 2
Grate the zucchini on a grater and squeeze out the resulting juice.
- 3
Step 3
Add the eggs, salt, pepper, and flour. Mix everything together and let stand for 5–7 minutes.
- 4
Step 4
Prepare the cream. Add the sour cream to a bowl along with the parsley and garlic. Blend everything with a blender.
- 5
Step 5
Cut the mushrooms and fry for 3-5 minutes in sunflower oil.
- 6
Step 6
Add the grated cheese to the cream.
- 7
Step 7
Add the fried mushrooms, a little salt, and mix everything together.
- 8
Step 8
Place a portion of zucchini batter on a skillet greased with sunflower oil. Fry on both sides until golden brown.
- 9
Step 9
Peel the skin from the tomato. To do this, make a cross-shaped cut, place the tomato in boiling water for 5 seconds, and then plunge it into cold water. The skin comes off easily, and the tomato stays intact.
- 10
Step 10
Spread cream on the prepared zucchini cake layer.
- 11
Step 11
Place thinly sliced tomatoes on top. Continue alternating layers this way until the entire cake is assembled.
- 12
Step 12
Place the tomatoes and parsley on the last layer. Sprinkle with pepper.
- 13
Step 13
Zucchini cake with mushrooms is ready.