Beef Liver Cake
Description
Perfect with a meal and drinks. For the cake filling, you can use sautéed mushrooms and chopped eggs instead of vegetables. Be sure to make the classic liver cake—simple dishes often become the real highlight of a holiday table.
Instructions
- 1
Step 1
Prepare the necessary ingredients for making a liver cake: liver, milk, flour, eggs, salt, pepper, and vegetable oil for frying. The cake can be made from any type of liver—chicken, beef, lamb, or pork. Each type has its own characteristic differences. Beef liver is slightly sweet, with a bold flavor and dense texture, with no off flavors. Warm the milk in the microwave for 1 minute.
- 2
Step 2
Clean the beef liver of membranes; trim away connective tissue, fat, the tough lining of the bile ducts, and large veins. Cut the liver into pieces of any size. You can soak it in milk beforehand for extra tenderness.
- 3
Step 3
Run the liver pieces through a meat grinder, or blend them in a blender.
- 4
Step 4
Add two raw eggs, salt, pepper, and warm milk to the liver mixture. Mix.
- 5
Step 5
Add the flour, sifted through a fine sieve, to the liver mixture and stir. The batter consistency depends on how thick you want the layers. If you want thin layers like crepes, add more milk.
- 6
Step 6
Heat the skillet over medium heat and add a portion of oil. Spoon on a portion of liver batter—a ladle works well for this. Spread the batter all the way around the edge of the skillet. If the batter is thick and not runny, a silicone spatula is the easiest way to spread it across the skillet.
- 7
Step 7
Fry the crust for 1 minute on one side, flip, and fry for another 1 minute on the other side.
- 8
Step 8
Stack the finished cake layers. To keep the edges from drying out and curling, place the layers in a plastic bag and press them down with a board.
- 9
Step 9
For the filling, peel two large onions and a carrot. Cut the vegetables into thin strips.
- 10
Step 10
Heat the vegetable oil in a skillet, add the prepared vegetables, season with salt and pepper, add a pinch of sugar, and sauté until the vegetables are tender.
- 11
Step 11
Prepare the ingredients for making the cream. Use sour cream of any fat content or Greek yogurt. If the mayonnaise bothers you, leave it out of the cream.
- 12
Step 12
Combine the mayonnaise, sour cream, cream cheese, and minced garlic. In this case I’m using frozen ramsons paste. Mince the herbs, leaving a few whole leaves for garnish.
- 13
Step 13
Trim the liver layers to the template. Place the first layer on a plate and spread with part of the prepared cream.
- 14
Step 14
Spread part of the sautéed vegetables and chopped herbs on top of the cream.
- 15
Step 15
Assemble the cake by alternating layers of liver cake layers, cream filling, sautéed vegetables with herbs. Spread the remaining cream on the top layer.
- 16
Step 16
Decorate the cake as desired.
- 17
Step 17
Serve immediately or slightly chilled.
- 18
Step 18
This is what the cake looks like in cross-section.