Zucchini Layer Cake

Coarsely grate the zucchini, then mix in the eggs, flour, a spoonful of sour cream, and salt.

Mix the thick zucchini batter and fry 4 to 5 golden-brown pancakes in a skillet over medium heat.

In a separate pan, sauté the onions and carrots, add pre-cooked wild mushrooms, season with salt, and cook for another 5-7 minutes.

Let the mushrooms cool slightly, pulse them briefly in a blender, and combine with the sour cream and mayonnaise.

Assemble the cake: start with a zucchini pancake, add the mushroom filling and grated cheese, then top with another pancake.