Recipe: Fun Zucchini, Basil & Velvet Cloak Pie step by step with pictures | Handy.Recipes

Fun Zucchini, Basil & Velvet Cloak Pie

Cooked fancy pie with zucchini, basil and velvet cloak

Nutritional Value

Here's... The zucchini fight continues, though it's cooled down. Zucchinis are giving up the fight. But they're still going strong! The masterpiece brownies with zucchini prompted me to look for something else like baked zucchini "the fruit", I found recipes, but they were all kind of boring, uninteresting, bland... Until I came across this GREAT recipe. Why it's funny?? It's unusual: sweet zucchini and basil... And then there's this "blanket" velvet, hee hee! Maybe I'm exaggerating BUT that's my will, it's cool...

Author of the recipe

Ingredients for fancy zucchini pie, basil and velvet cape:


  • Wheat flour / Flour (highest grade, in Germany 505) - 440 g
  • Dough leavening agent (Baking Powder) - 1 sachet.
  • Nuts (grated) - 100 g
  • Coconut chips - 50 g
  • Zucchini (grated ) - 500 g
  • Chicken egg - 5 pcs
  • Sugar powder - 200 g
  • Salt
  • Vanillin - 1 sachet.
  • Cinnamon (ground ) - 1 teaspoon
  • Vegetable oil - 200 ml
  • Basil (leaves) - 10-20 pcs
  • Jam (apricot) - 350 g
  • Marzipan (For "velvet bedspread") - 200 g
  • Cocoa powder (I took natural ground dark chocolate) - 2 tablespoon

How to cook fancy zucchini, basil and velvet cape pie step by step with photos


(And I'm reminded of a real life case of the real joke! FOR THOSE WHO AREN'T INTERESTED, SKIP IT! You can skip straight to the recipe... And the thing was this: it happened when I was young, we lived in "the great and mighty" great and mighty country . We were respectable people: my husband was a Soviet lawyer, and I was a Soviet teacher. And then our good fortune (here it is - good luck and good fortune!) - my husband got an offer for the whole September! for the whole family! a trip to the sea! in a vacation home, which was organized on the basis of a pioneer camp. Clearly - there is no limit to happiness. Daughter 9.09 will be 2 years old, it was such a child - in general, there is something to tell, but I will not! Do not be afraid! We go, we come, we rest, all is well - straight "May Day and menines of the heart". All day at the sea, in the evening we go to the movies watching new Soviet films, and in between we pass the time by going to the market or to the kiosk on the territory of the same rest home. And one day they brought the wine - what wine?? And there were two of them - (gah!) red and white! We stand in a small line - in "sovkovoye" you can't stand in line for the goods, so you can't have any fun... so! And the crowd is quietly discussing: there is a wide choice of wines to choose from... And my husband and I are talking about the same thing. Our baby is standing a little to the side of the line, but close to the action. And I have to say, most of the people are from one enterprise - notorious KMC (that is Krivoy Rog Metallurgical Plant), and although it is a very large enterprise, people still know each other slightly. So they know how decent we are: my spouse makes sure that the Soviet laws are observed and fulfilled, and I bring up my children in the spirit of "moral character" of the future builders of communism. And then, at this crucial moment, when everyone is silent for a moment, heavily burdened with thoughts: red?-white?, our child declares loud and clear: "I love this wine!". All heads automatically turn to us... We blush, to run away is to embarrass ourselves even more... flattered by the attention and the effect it has had, the child repeats the phrase loudly and loudly once again. The kiosk lady looks out of her corner and is touched by our little one's knowledge of wines? (I can't say it was wine, more like some kind of grappa, but okay...), let us go without waiting in line. So the question arises: should we have been ashamed of the damage done to our image or should we have been happy about the little privileges???? I guess I should have been glad...)

Okay, now to the joke recipe. Zucchinis - if they are young - just wash them, but old and overheated are subjected to more thorough processing: they need to be peeled and remove the seeds from them. Grate zucchini finely and leave in a colander, after a while squeeze. When I squeezed them, they were less than 500 grams, but I didn't add anything. Mix the flour and baking powder in a bowl. pecans and coconut in it (if you don't have coconut, take 150g of walnuts; I had the opposite situation - not enough nuts, so I added coconut), grated zucchini and finely chopped basil leaves (the quantity depends on their size). Stir in.

In another bowl, beat eggs and powdered sugar (the recipe called for 250 grams of powder, but I thought it was too much - my butt would stick, so I used 200 grams), gradually adding powder, vanilla, cinnamon, and salt. So, the mass should be fluffy and airy.

Add the oil and butter to the dough. oil (I also reduced the amount - instead of 250 ml I took only 200 ml), gradually add the egg mixture, first stirring vigorously (about 1/3 of the mass), and then gently moving "from top to bottom" Using a pastry spatula, add the remaining egg mixture.

Preheat oven to 180°. Thinly grease a baking dish (preferably a square - I'm 36x24 cm) with oil, line the bottom of the baking dish with butter and spread it on a baking sheet. Butter and line the bottom with paper. Pour the dough out gently, smooth it out and bake until ready to serve. It bakes very beautifully "it blushes", So make sure to test it "with dry sticks". I leave the cake to cool on a baking sheet, turning it upside down and taking the paper off so it never settles or crumples. Cut in half - yes, yes, I measured with a ruler! Heat apricot jam (we can use other jam, but it's better with sourness) and spread it on the biscuit, put it on each other with its smeared sides

After that, cover it with jam on all sides (I had more jam - almost 400 grams).

Preparing for the cake "velvet cape"Cut the marzipan into pieces and sprinkle with cocoa or chocolate powder. Knead it - it is better to do this on a silicone mat! Cover with clingfilm and roll out the pastry thinner - you don't have to worry about the shape! Then we take slices of marzipan cloak - it's very important to take both large and small slices! - and arrange them on the surface of the cake in the form of folds, fitting only the edges. Done!

Tender - soft, flavorful, nutty, zucchini-creamy, marzipan-unusual... Oops, sorry about the jokes!

It's certainly not the same without the cape... just kidding! You could make a chocolate frosting - but, alas! that's a different flavor!

Nutritional Value:

Whole Dish:
Calories
7098.9 Calories
Protein
132.4 g
Fat
309.4 g
Carbohydrates
988.9 g
100g:
Calories
288.6 Calories
Protein
5.4 g
Fat
12.6 g
Carbohydrates
40.2 g

Salt, Vegetable Oil, Flour, Sugar, Basil, Juicy, Eggs, Zucchini, Cinnamon, Cocoa Powder, Baking powder, Baking, Nutty, Jam, Coconut, Nuts, Cakes, Vanillin, Fudge, Candied, Marzipan

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