Liver cake in the oven
Description
Perfectly complements tea and coffee. The texture turns out softer, the cake – more juicy. Moreover, the maximum amount of beneficial nutrients is preserved. Treat your family and loved ones to a dietary appetizer cake made of chicken liver. To make it, read the recipe. The baking is ready. Serve at the table.
Instructions
- 1
Step 1
Beat the cubed soft butter with salt and pepper using a mixer.
- 2
Step 2
Add the chicken egg to the homogeneous oil mixture, then beat everything again.
- 3
Step 3
Gradually add the sifted flour to the whipped mixture, mix, then add a couple of tablespoons of ice water. Knead the dough. Wrap the finished dough in plastic wrap and refrigerate for 30–40 minutes. Then roll out the dough into a circle about 5 millimeters thick.
- 4
Step 4
Place the dough into the baking pan and press it down slightly. Put the pan with the dough into the freezer for 10–15 minutes.
- 5
Step 5
Place the baking form with the dough in a 170-degree oven for 20 minutes, then take it out, brush evenly with egg, and return to the oven for another 5 minutes.
- 6
Step 6
Place the raisins in a small saucepan, add a little filtered water and rum. Bring to a boil and cool to room temperature.
- 7
Step 7
Evenly distribute the ready raisins over the dough.
- 8
Step 8
Remove the membrane and veins from the washed liver. Peel and chop the onion. Blend the liver with the onion and garlic in a blender until smooth.
- 9
Step 9
Add the chopped parsley, cream, egg, salt, and pepper to the resulting mixture. Blend thoroughly in a blender once again.
- 10
Step 10
Add the chopped parsley, cream, egg, salt, and pepper to the resulting mixture. Blend thoroughly in a blender once again.
- 11
Step 11
Pour the liver mixture into the pastry crust. Bake the liver cake in the oven for 30-35 minutes. The temperature remains the same, 170 degrees.
- 12
Step 12
Cool the cake — then serve it in portions.