Invisible zucchini cake using a Magefesa
(4.8)
Preparation time
Total time
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Difficulty
Prepare to be amazed by the 'Invisible Zucchini Cake'—a culinary illusion that's as delicious as it is deceptive! This cake cleverly disguises its star ingredient, zucchini, making it an irresistible treat that even the pickiest eaters won't suspect. Originating from the heart of Mediterranean kitchens, where vegetables are often the unsung heroes, this cake is a vibrant blend of savory feta, aromatic mint, and the nutty kick of Parmesan. Fun fact: zucchini is technically a fruit, which means this cake might just be the most nutritious dessert you ever indulge in! So grab your mandoline and let’s create a cake that’s not only invisible but also a true showstopper at your next gathering.
Ingredients
- 500 g Zucchini
- 4 Eggs
- 200 g Whipping cream
- 2 g Salt
- 1 g Pepper
- 5 g Olive oil
- 100 g Feta cheese
Steps
Zucchini Slices
- Wash, and add 500 g of zucchini on a workplan.
- Slice the Zucchini into thin rounds using a mandoline or knife.
- Setaside the preparation content on a plate.
Creamy Mixture
- Add 4 eggs, 200 g of whipping cream, 2 g of salt, 1 g of pepper in the food processor bowl.
- Mix manual: 10sec / 0°C / Speed 4.
Layering and Baking
- Transfer the content of the food processor bowl in a bowl.
- Wash the food processor bowl.
- Preheat the oven at 180°C.
- Brush 5 g of olive oil on a baking dish.
- Lightly grease a baking dish.
- Arrange a layer of Zucchini slices in the baking dish, overlapping slightly.
- Pour 1/4 of the content of the bowl.
- Repeat layers of Zucchini and Creamy Mixture until all ingredients are used, finishing with a layer of Creamy Mixture.
- Add 100 g of feta cheese over the preparation content.
- Cook in the oven at 180°C.
- Bake for 30-40 minutes, or until golden brown and set.
- Let cool slightly before serving.
- Serve Warm.
