Chicken Liver Cake
Description
It works for both holidays and everyday meals. For the liver cake, prepare the liver layers. Make a filling of onion and carrot. Prepare garlic mayonnaise to spread between the layers, then assemble the cake. Let it rest for an hour, then garnish — and serve! Good luck. It can be served warm or chilled.
Instructions
- 1
Step 1
Prepare the ingredients for the cake layers and filling. As you follow the recipe, I will specify how much of each ingredient goes into the layers, the filling, or for greasing and frying, so it is clearer.
- 2
Step 2
Place half a kilo of washed chicken liver in a blender and blend until smooth.
- 3
Step 3
Add 2 tbsp sour cream, 2 eggs, salt, ground black pepper, and half a cup of flour. Turn the blender on again.
- 4
Step 4
The dough for the crusts is ready. Let's move on to frying.
- 5
Step 5
Heat the skillet; you don’t need to pour in oil—just lightly brush it with a silicone pastry brush. Add the batter and spread it evenly over the skillet. Cook over low heat.
- 6
Step 6
As soon as one side starts to lighten, flip the patty and fry the other side until browned. Continue until all the dough is used up.
- 7
Step 7
Prepare the vegetables for the filling. Use large onions and carrots, or even larger, so there is plenty of filling in the pie. Chop the peeled vegetables: dice the onion and grate the carrot on the coarse side of the grater. Sauté in 3–4 tbsp vegetable oil.
- 8
Step 8
Mix mayonnaise (100 g) with two cloves of garlic; you can add a pinch of ground pepper.
- 9
Step 9
Spread the slightly cooled crust with garlic mayonnaise.
- 10
Step 10
Spread a little filling on top.
- 11
Step 11
Continue in the same way until you run out of filling and crusts. My crusts are small in diameter, so I ended up with 2 small cakes.
- 12
Step 12
Let the cake rest and soak through a little (at least an hour). Then garnish with grated cheese, herbs, and berries. Done!