Good day and delicious weight loss to everyone!
Did you think cake is something sweet, beautiful and delicious? Nearly!
Only we will cook the cake not sweet, but zucchini! But beautiful and tasty - this is about our zucchini cake😉
A slice of squash cake is a great snack or even a stand-alone dish for a light dinner for those who are slimming.
Try it! It seems to me that such a snack cake will decorate even a festive table👍
✅ For cooking, I needed the following ingredients:
- 2 small zucchini - 475 g,
- oat flour - 30 g,
- tomato - 310 g,
- curd cheese (I have kaymak) - 60 g,
- soft cottage cheese (I had fat-free) - 125 g,
- chicken egg - 3 pcs, 180 g,
- a drop of olive oil - 2-3 g,
- dry garlic, salt, black pepper.
✅Cooking.
The first thing we will cook is zucchini pancakes, which will form the basis of our cake.
The zucchini are still young, I just washed them and cut off those places that I did not like. Grated and squeezed the zucchini from the juice well.
In a separate bowl, lightly beat 3 chicken eggs, salt and pepper, add generously dry garlic and 30 g oat flour.
You can use whole wheat flour and corn flour (if you like it). As for rice flour, I doubt it has no gluten and may not give the desired thickness and viscosity.
Stir the flour into the egg mixture and stir until all the lumps are removed.
Pour the egg mixture into the squash and stir.
We bake zucchini pancakes in a frying pan with a greased drop of oil over low heat on both sides.
I got 5 pancakes with a diameter of about 16 cm.
While baking the pancakes, you can prepare the cream and filling.
Cut the tomato into thin slices - it will serve as a layer that will give juiciness.
Mix soft cottage cheese and curd cheese, add a little dry garlic to it for flavor. You can also add finely chopped dill. The cream is ready.
The zucchini pancakes should be allowed to cool before we assemble the cake.
Grease each pancake with cream, put tomato slices on the cream.
Grease the tomatoes a little with cream so that they grab onto the next squash pancake. We do this layer by layer.
Cover our cake with the last squash pancake and, if desired, decorate with a tomato slice and herbs.
Enjoy your meal!
KBZHU per 100 g: K - 94, B - 5.6, F - 4.7, U - 7.
You can watch the video recipe: