Zucchini Pancake Cake
Description
Perfect with meals and drinks. Serve the zucchini cake chilled; that way you'll taste the flavor and aroma of zucchini and garlic, and the delicate egg cream. You can add chopped sautéed mushrooms or grated hard cheese to the egg filling. Experiment, add your favorite spices and herbs, and enjoy your meal. Serve with fresh herbs and sauce.
Instructions
- 1
Step 1
Prepare the ingredients and wash the vegetables. You will also need a grater and a small frying pan for cooking the pancakes.
- 2
Step 2
Grate the zucchini on a fine grater, squeeze out the liquid. Salt and pepper.
- 3
Step 3
Add the raw egg, flour, and baking powder; mix the dough well.
- 4
Step 4
It should turn out moderately thick and not spread! Amount of flour: about one to one and a half cups, depending on how juicy the zucchini are and the size of the egg.
- 5
Step 5
Heat a skillet and grease it with oil. Scoop the zucchini batter with a tablespoon and spread it evenly across the skillet. Fry until golden brown. Carefully flip with a spatula and cook the pancake on the other side. If it is hard to flip with a spatula, heat a second skillet, transfer the pancake raw-side down onto it, and finish cooking. I often cook pancakes this way; it saves time.
- 6
Step 6
Prepare all the pancakes and let them cool slightly. Prepare the cream filling: for this, boil the eggs, peel them, and grate them on a fine grater. Add minced garlic, salt, pepper, and mayonnaise. Mix.
- 7
Step 7
Place the first zucchini pancake on the plate you plan to serve the cake on, spread it with egg cream, place the second pancake on top, cream again, and continue like this until you run out of pancakes and cream.
- 8
Step 8
Cover the cake with the last pancake; there is no need to spread cream on it. Drizzle with mayonnaise and garnish with herbs and tomatoes to your taste. Chill the cake in the refrigerator before serving. Enjoy!