Zucchini Cake with Curd Cream

For the zucchini cake with curd cream, first preheat the oven to 180 °C, line a baking tray with baking paper. Mix sugar and eggs until creamy. Stir in the juice, zest of the lemon and the oil.

Add hazelnuts, squeezed zucchini, cinnamon and vanilla extract. Mix flour with baking powder baking soda, salt and chocolate drops and stir in well.

Spread on the baking sheet and bake at 180 °C for about 45 minutes (test with a stick). Allow the cake to cool.

For the cream, soak the gelatine in water, squeeze gently and dissolve in a small saucepan over low heat. Mix the curd, yogurt, vanilla sugar, powdered sugar, juice and zest of the lemon, take off 2 tablespoons, mix with the warm gelatine, and stir well into the curd mixture.

Spread on the cooled cake and when the cream is firm, divide the zucchini cake with curd cream into pieces. Decorate as desired.

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