Zucchini cake Tenderness

Step-by-step preparation

Cooking time: 4 hr

1. STEP 1

   

   For the cream, heat the milk and add grated or finely diced cheese. Stirring over low heat, cook until the cheese is completely dissolved. Cover the cream with cling film and let cool completely.

2. STEP 2

   

   Cut the onion into quarter rings and fry until brown. Set aside a third of the onion.

3. STEP 3

   

   Add zucchini, peeled and seeded and cut into medium cubes, to the onion.

4. STEP 4

   

   Simmer, covered, over low heat until the zucchini is soft, about 30 minutes.

5. STEP 5

   

   Using an immersion blender, thoroughly grind the prepared zucchini and onions along with the released liquid until puree and leave to cool until warm.

6. STEP 6

   

   Add salt, sugar, eggs and milk, stir with a whisk.

7. STEP 7

   

   Add flour in parts.

8. STEP 8

   

   Add vegetable oil.

9. STEP 9

   

   The dough turns out pourable, a little thinner than for pancakes.

10. STEP 10

    

    Place the dough on a well-heated greased frying pan and spread the thin pancake with a spatula. Bake over medium heat for about 2-3 minutes on one side and 1 minute on the other. For the next pancakes, you do not need to grease the pan.

11. STEP 11

    

    From the specified amount you get about 20 pancakes with a diameter of 20 cm.

12. STEP 12

    

    Add the reserved onion to the cooled cream and assemble the cake, spreading each pancake with a thin layer. Place in the refrigerator for at least 1 hour.