Snack Squash Cake with Cottage Cheese Cream

by Editorial Staff

Recipe for a snack squash cake with cottage cheese cream. Soft zucchini cakes are sandwiched with delicate and airy curd cream with fresh parsley and garlic. Such a zucchini cake is prepared easily and quickly.

Ingredients

  • Zucchini – 600 g
  • Flour – 100 g
  • Eggs – 2 pcs.
  • Baking powder – 1/2 teaspoon
  • Vegetable oil – 80 ml
  • Salt to taste
  • Ground black pepper – to taste
  • Curd – 400
  • Sour cream – 3 tbsp
  • Garlic – 4 cloves
  • Fresh parsley – 20 g

For decoration:

  • Fresh parsley – 10 g
  • Hard tomatoes – 1 pc.

Directions

  1. We prepare the necessary products.
  2. Rub the zucchini on a medium grater, add 0.5 teaspoon of salt.
  3. Stir and leave the zucchini for 10 minutes to release the juice. Drain the released juice, squeeze the zucchini, but not very much.
  4. Add eggs, salt and pepper to taste and baking powder to a bowl of zucchini.
  5. We mix.
  6. Then add flour and mix.
  7. It turns out here such a dough, a little thicker than for pancakes.
  8. Pour vegetable oil into a preheated frying pan and spread the squash mixture with a spoon. Spread the dough over the surface of the pan. Pancake thickness is about 5 mm.
  9. Fry the pancake on both sides until golden brown. Add vegetable oil as you fry.
  10. Put the finished squash pancakes on a plate to cool. I got 6 pieces.
  11. Beat cottage cheese with sour cream with a blender until smooth, creamy.
  12. Finely chop the parsley. Peel and chop the garlic with a garlic press.
  13. Add garlic, parsley and salt to the curd mass to taste
  14. We mix everything.
  15. Put on a pancake and evenly distribute the curd cream.
  16. Top with a second pancake. So we collect the whole cake from zucchini cakes. We also grease the surface and sides of the squash cake with cream.
  17. To decorate, cut the tomato into cubes, finely chop the parsley. Decorate the finished zucchini cake with chopped tomato and parsley.

Bon Appetit!

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