Sweet zucchini cake

Step-by-step preparation

Cooking time: 4 hr

1. STEP 1

   

   For the cream, mix flour, yolk and condensed milk.

2. STEP 2

   

   While stirring, add all the water.

3. STEP 3

   

   Heat over medium heat with constant stirring until steam appears, reduce the heat to low and, with vigorous stirring, cook until the desired thickness is reached for 6-7 minutes. At the end of cooking, add vanillin.

4. STEP 4

   

   Cover with cling film and cool, then put in the refrigerator.

5. STEP 5

   

   Peel and seed zucchini and apples, cut into medium cubes, add salt, add sugar and leave for 30 minutes.

6. STEP 6

   

   Simmer together with the released juice over medium heat until soft (25-30 minutes).

7. STEP 7

   

   Let cool slightly and use an immersion blender to thoroughly grind until pureed. Add milk and eggs.

8. STEP 8

   

   Add flour in parts. Vegetable oil. The dough turns out thick.

9. STEP 9

   

   Heat the pan well and grease it with oil before baking the first pancake. Place the batter and spread the pancake with a spatula - it will not spread on its own.

10. STEP 10

    

    Fry on one side for 2-3 minutes.

11. STEP 11

    

    Turn over and fry for another minute. In total you get about 25 pancakes with a diameter of about 20 cm.

12. STEP 12

    

    Grease the cooled pancakes with a thin layer of cream and assemble the cake.

13. STEP 13

    

    Grease the top and sides with a thin layer of cream. Place the cake in the refrigerator for 1 hour.

14. STEP 14

    

    To make the meringue, mix the egg whites and sugar in a clean, dry bowl. Place in a water bath so that the dishes do not touch the water and, with the water boiling low, beat the egg whites at low speed until the mixture warms up to 45-50 degrees and all the grains of sugar have dispersed. This takes about 5-6 minutes. Then remove from the water bath and beat for another 6-7 minutes. You should get a glossy dense mass. Decorate the cake with the finished meringue.