Squash Cake

Zucchini snack cake can be a decoration of the summer menu. Delicate squash pancakes go well with various fillings, so the cake always turns out to be very tasty and nutritious.

Ingredients

Directions

Prepare the required ingredients. Wash and peel vegetables.
Grate the zucchini on a fine grater.
Sprinkle with salt and leave for 5 minutes. Then squeeze the juice out of the zucchini.
Add 2 eggs and stir.
Gradually add flour and baking powder.
Stir well to make a thick dough like a squash pancake.
Heat vegetable oil in a frying pan and fry the squash pancakes over medium heat, on both sides.
In a frying pan with a diameter of 20 cm, you will get 5 pancakes of medium thickness. When the pancakes are ready, leave to cool.
Dice the onion, grate the carrots on a coarse grater.
In a frying pan, fry the onions and carrots until golden brown. Season with salt and pepper. Cool down.
Peel and seed tomatoes, cut into small cubes.
Wash greens, dry and chop finely.
Combine cottage cheese and sour cream.
Stir well so that there are no lumps, salt. If you have runny sour cream, add more cottage cheese to the cream.
Add chopped greens and garlic passed through a press to the curd-sour cream. Leave some greens to decorate the squash cake.
Put some curd cream on a squash pancake and distribute evenly.
Then lay out a thin layer of the fried onion and carrots.
Spread the tomato slices on top of the onions and carrots. Cover with the next pancake.
Thus, collect the whole zucchini cake.
Coat the zucchini cake with curd-sour cream on top and sides, smooth. Refrigerate for 30 minutes.
Decorate the finished zucchini cake to your liking – with slices of cucumber, tomato and herbs. It is best to decorate the cake just before serving. Cut the snack cake into portions and serve

Bon Appetit!

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