Squash Cake Tenderness

Step-by-step cooking

1. Step 1:

   

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

2. Step 2:

   

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

3. Step 3:

   

   Add the zucchini peeled from the skin and seeds and cut into medium cubes to the onion.

4. Step 4:

   

   Simmer on low heat under the lid until the squash is soft, about 30 minutes.

5. Step 5:

   

   Ready-made zucchini and onions, together with the released liquid, are thoroughly crushed with an immersion blender to a puree state and left to cool to a warm state.

6. Step 6:

   

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

8. Step 7:

   

   Add flour in parts.

9. Step 8:

   

   Add vegetable oil.

10. Step 9:

    

    The dough turns out flowing, slightly thinner than on pancakes.

11. Step 10:

    

    Put the dough on a well-heated greased frying pan and spread a thin pancake with a spatula. Bake on a slightly above average heat for about 2-3 minutes on one side and 1 minute on the other. For the next pancakes, the pan does not need to be greased.

12. Step 11:

    

    From the specified amount, about 20 pancakes with a diameter of 20 cm are obtained.

13. Step 12:

    

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