Liver cake
Description
A delicious appetizer for any gathering. Liver cake is very easy and simple to make. I most often use beef liver; it’s more tender and not bitter, but the dish turns out tasty with pork liver too. I assure you, liver cake won’t be as delicious without a layer of sautéed onions and carrots—it perfectly complements the flavor and makes it even richer. And what an aroma! I make liver cake for every holiday; it’s very convenient—in the evening I fry all the pancakes, and in the morning I prepare the sauté and assemble the cake. By the way, if you follow healthy eating, you can safely replace mayonnaise with sour cream—very tasty. I’m sure you’ll love my recipe,
Instructions
- 1
Step 1
1. Prepare all the necessary ingredients.
- 2
Step 2
2. Run the liver through a meat grinder or blend it in a blender.
- 3
Step 3
3. Add the eggs, flour, salt, and a little pepper. Mix everything well well.
- 4
Step 4
4. Lastly, pour in the milk and beat well with a mixer or a hand whisk.
- 5
Step 5
5. Heat a skillet with a small amount of oil. To bake the pancakes for the liver cake, I use a crepe pan. Pour a small amount of batter with a ladle and cook each pancake on both sides for a couple of minutes. If the batter spreads poorly on the pan, add a little milk; if the batter is too thin and the pancake falls apart when you flip it, add some flour.
- 6
Step 6
6. Cool the finished liver pancakes.
- 7
Step 7
7. Sweat the finely grated carrot and chopped onion in sunflower oil.
- 8
Step 8
8. Place the first pancake on a flat plate, spread it with mayonnaise or sour cream, add a little sautéed onion and carrot, cover with a second pancake, and repeat the process.
- 9
Step 9
9. Coat the entire cake in this way.
- 10
Step 10
10. Garnish the top with finely chopped herbs. Let the pie rest for 1 hour so it can soak through.