Prep time
1 h.
Cooking time
1 h.
Serves
6
Cuisine
Russian
Difficulty
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About this recipe
Discover a delightful world of flavor with this unique zucchini pancake cake! This dish is the perfect blend of tenderness and freshness, destined to be the star of any table. Imagine thin, golden zucchini pancakes, layered with a fragrant creamy sauce infused with garlic and herbs. Each bite melts in your mouth, leaving a pleasant aftertaste. This cake is not only incredibly delicious but also healthy, as zucchini is rich in vitamins and microelements. It's perfect for a light lunch or a festive dinner, surprising guests with its originality and sophistication. Prepare it, and you'll see that vegetables can be not only beneficial but also incredibly appetizing!
Ingredients list
Total ingredients: 11
Serves:
vegetable marrow - 800 g
Egg - 2 pcs.
Wheat flour - 180 g
Garlic - 2 clove
Parsley - 2 bunch
Dill - 2 bunch
Refined vegetable oil - to taste
Salt - to taste
Ground black pepper - to taste
For sauce:
Mayonnaise - 100 g
For cream:
Sour cream 33% - 100 g
Nutrition facts
Serves:
🥓
Fat
217г
🍚
Carbohydrates
219г
🥩
Proteins
41г
🔥
Kcal
Daily values
Preparation steps
Step 1
Begin by preparing the cake base: peel and deseed the zucchini. If the zucchini are young and small, you can leave the skin and seeds for added texture and nutrients.
Step 2
Grate the zucchini on a medium or fine grater, then transfer it to a large bowl. Add about one and a half teaspoons of salt, mix thoroughly, and let it sit for 20 minutes to allow the zucchini to release its liquid.
Step 3
Carefully squeeze the zucchini mixture in portions, trying to retain some moisture. Add the lightly beaten eggs, season with pepper to taste, and mix thoroughly until all ingredients are well combined.
Step 4
Add the flour to the zucchini mixture and stir very thoroughly to ensure the flour is evenly distributed, preventing lumps from forming. Prepare a 26–28 cm diameter pan for baking the pancakes.
Step 5
Heat a frying pan with a little vegetable oil. Place a portion of the zucchini mixture and spread it evenly in a thin layer. Fry the pancakes on both sides until golden brown, so they become appetizing and crispy.
Step 6
Place the first pancake on a large platter and generously spread it with the prepared "cream." Cover with the second pancake and repeat the process. Continue alternating pancakes and cream until the entire cake is assembled. Refrigerate the cake for 1 hour to allow it to soak through thoroughly. Before serving, decorate the zucchini cake as desired, for example, with fresh herbs or vegetables.
For cream:
Step 1
While the zucchini pancakes cool, prepare the delicate "cream" for the cake. Mix sour cream and mayonnaise in a separate bowl. Finely chop fresh parsley and dill, and press the garlic through a press.
Step 2
Add the chopped parsley, dill, and garlic to the sour cream and mayonnaise mixture. Season with salt and freshly ground black pepper to taste. Mix thoroughly to combine all the flavors. Your "cream" is now ready, and you can proceed with assembling the zucchini cake.
Enjoy your meal!
Follow the instructions step by step