Sweet squash cake

Step-by-step cooking

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 intensive stirring, boil to the desired density for 6-7 minutes. At the end of cooking, add vanilla.

4. Step 4:

   

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

5. Step 5:

   

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

6. Step 6:

   

   Together with the released juice, simmer over medium heat until soft (25-30 minutes).

7. Step 7:

   

   Allow to cool slightly, thoroughly grind with an immersion blender to a puree state. Add milk and eggs.

9. Step 8:

   

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

10. Step 9:

    

    Heat the pan well, grease with oil before baking the first pancake. Lay out the dough and spread the pancake with a spatula - it does not spread itself.

11. Step 10:

    

    Fry on one side for 2-3 minutes.

12. Step 11:

    

    Turn over and fry for another minute. In total, it turns out about 25 pancakes with a diameter of about 20 cm.

13. Step 12:

    

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

14. Step 13:

    

    Lubricate the top and sides with a thin layer of cream, too. Put the cake in the refrigerator for 1 hour.

15. Step 14:

    

    For meringue, mix the protein with sugar in a clean, dry bowl. Set in a water bath so that the dishes do not touch the water and when the water boils slightly, beat the protein at low speeds until the mixture warms up to 45-50 degrees and all the sugar grains disperse. It takes about 5-6 minutes. Then remove from the water bath and whisk for another 6-7 minutes. You should get a glossy dense mass. Decorate the cake with the finished meringue.