Zucchini Cake Mousse Gateau De Courgettes Recipes

ZUCCHINI CAKE MOUSSE (GATEAU DE COURGETTES)

Steps:

• Trim off ends of each zucchini. Cut each crosswise into 4 pieces of more or less equal size.
• Meanwhile, combine water, salt and leek leaves and cook 10 minutes. Do not drain.
• Add zucchini pieces and continue cooking 25 minutes. Drain well in colander, pressing to extract as much liquid as possible. Ideally you should cover vegetables in colander with plate and add weight to extract more liquid.
• Preheat oven to 275 degrees.
• Put zucchini mixture into container of food processor or blender and blend thoroughly. There should be about 2 cups. Spoon and scrape mixture into mixing bowl and add eggs, egg white, creme fraiche, salt and pepper and blend well.
• Butter inside of 8 individual serving molds, each with volume of about 1/2 cup. You may use small souffle dishes known in France as darioles.
• Divide zucchini mixture among molds. Arrange molds in baking dish and pour boiling water around them, or bring water to boil on top of stove.
• Place in oven and bake 45 minutes to hour or until tines of 2-pronged fork inserted in custards come out clean.

GRANDMA'S ZUCCHINI CAKE

Steps:

• Preheat oven to 350°F. Butter a 9x12 or 9x13 baking pan (I used a pyrex pan).
• In a medium bowl, whisk together the flour, cinnamon, baking soda, salt, and baking powder. Set aside.
• In a mixer, beat the 3 eggs on high speed until frothy. Lower the speed and beat in the sugar, vegetable oil, vanilla, and lemon zest (if using). Stir in the flour mixture, a third at a time. Stir in the zucchini and chopped nuts and/or raisins.
• Pour mixture into a 9x12 or 9x13 baking pan. Bake at 350°F for 40 to 45 minutes. (My grandmother's notes say you can also bake in an angel food pan for 1 hour.) Remove from oven and let cool completely before frosting. (While the cake is cooling, let the frosting's cream cheese and butter sit at room temperature to soften.)