Courgette Cakes

Name: Courgette Cakes
Cook time: 1 h 30 min
Total time: 15 h 30 min
Yield: 16
Ingredients: 325 g Spelt flour; 1 TEASPOON Matchatee (Japanese green tea powder); 1 package Baking Powder; 350 g Cane sugar; 100 g crushed almonds; 7-10 Tbsp Salt; 300 g Courgette; 200 ml Olive oil; 7 Eggs (Gr. M); 2 TABLESPOONS Icing sugar; 4 TABLESPOONS Tequila; 7-10 Tbsp Lime; 100 g white chocolate; 150 g soft butter; 2 packages Vanilla sugar; 7-10 Tbsp Food colouring; 200 g Whipped cream; baking paper

AUTHOR
Sheila Zhang

DIFFICULTY
medium

RATING

COOK TIME
90 mins

TOTAL TIME
930 mins

Ingredients

Servings: 16

325 g Spelt flour
1 TEASPOON Matchatee (Japanese green tea powder)
1 package Baking Powder
350 g Cane sugar
100 g crushed almonds
7-10 Tbsp Salt
300 g Courgette
200 ml Olive oil
7 Eggs (Gr. M)
2 TABLESPOONS Icing sugar
4 TABLESPOONS Tequila
7-10 Tbsp Lime
100 g white chocolate
150 g soft butter
2 packages Vanilla sugar
7-10 Tbsp Food colouring
200 g Whipped cream
baking paper

Directions

1
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Line the bottom of a springform pan (26 cm Ø) with baking paper. Sieve the flour, tea and baking powder into a bowl. Mix with sugar, almonds and 1 pinch of salt. Clean, wash and thinly peel the zucchini (put the peels aside). Grate the zucchini roughly. Add the oil and 4 eggs to the flour mixture. Mix everything well with the whisks of the mixer. Fill the dough into the springform pan, smooth it down and bake it for 50-60 minutes (test it with sticks!). Take out and let cool down for about 20 minutes.
2
In the meantime, stir 2 tbsp. icing sugar with tequila and lime juice until smooth. Soak the cake in it and let it cool down.
3
For the buttercream, break the chocolate into pieces, melt in a hot water bath and let it cool down. Separate 3 eggs (they should be at room temperature so that the cream does not curdle). Beat the egg whites until stiff. Cream butter and 1 vanilla sugar with the whisks of the mixer. Stir the egg yolks into the butter cream. Stir in chocolate and 1 Msp. food colouring. Fold in the egg white.
4
Place a cake ring around the cake base and spread the cream evenly on the base. Place the cake in a cool place (preferably overnight).
5
Cut the zucchini peel into very fine strips. Whip the cream until stiff, while pouring in 1 vanilla sugar. Fill half into a piping bag and squirt tuffs onto the cake. Spread the rest of the cream around the edge. Decorate with zucchini peels.