How to make liver cake using liver. How to make liver cake

Often on holidays or weekends, almost every housewife prepares a liver cake. It would seem that what’s wrong with this? Liver cake will be liver cake even in Africa. I fried the pancakes, spread them with filling and put them in the refrigerator. But I will try to prove to you that even with such a famous dish you can experiment and cook differently every time.

Whatever recipe for making liver cake you choose, it is better to familiarize yourself with useful recommendations before cooking.

Before cooking, pork liver must be thoroughly cleaned: carefully cut out the films and blood ducts.
To prevent the liver from becoming bitter in the finished dish, it needs to be soaked in milk. It should lie in milk for 1-2 hours. Thanks to the milk, there will be no bloody taste, bitterness or foreign odors in the offal. Also, after soaking, the liver will become very juicy and tender, which will have a positive effect on the finished dish.

The liver of a young animal is red-burgundy in color; if the color of the liver is very dark, it is old and may be tough. In this case, after soaking it in milk, sprinkle it with a small amount of baking soda and leave for 15 minutes. Then rinse well under running water. Adding baking soda will soften the old liver.

Another way to make the liver soft is to scald it with hot water.
To prepare the filling, it is better to use mayonnaise or sour cream with a high fat content.
The liver cake batter should have the consistency of pancake batter.

One of the important stages of preparing a liver cake is turning the cakes over during frying. This requires skill and accuracy. But don’t be upset if the first pancake “comes out lumpy” or breaks. When assembling the cake, place them in the middle, it will be unnoticeable.

Liver cake with sour cream and tomato filling - step-by-step recipe with photos

This liver cake has its own twist - a layer of fresh tomatoes. This addition makes the dish more juicy and less caloric - adherents of a healthy diet and those on a diet will certainly appreciate it.

Ingredients:

liver (any) - 500 g;
wheat flour - about 100 g (4 heaped tablespoons);
sour cream - 100 g (3 tbsp);
chicken egg - 2 pcs.;
carrots - 2 pcs. for filling + 1 pc. For decoration;
medium size onion - 1 pc. for dough + 2 pcs. For filling;
vegetable oil - 50 g (2 tbsp for dough) + 100 g (4 tbsp) for frying;
mayonnaise - 400-500 g (12-15 tbsp.);
fresh large tomato - 1 pc.
quail eggs - 3 pcs.;
green onions - 1 bunch;
salt, ground pepper;
raw smoked sausage (for decoration) - 5-6 pieces.

Preparation:

Wash the carrots thoroughly. Boil one without peeling (about 30-40 minutes after boiling, low heat). Check readiness with a toothpick (it should be easy to pierce), cool under cold water and peel. Peel the rest raw and chop on the fine side of a grater. Peel the onion, set one aside for the dough, and cut the rest into cubes.

Boil quail eggs (within 5-6 minutes after boiling), dip in cold water. Peel and cut into quarters. Pass the liver and one onion through a meat grinder, beat chicken eggs into this “puree”. Stir, add sour cream, salt (about 0.5 tsp) and pepper (pinch, optional). While continuing to stir, add flour. The mixture should be homogeneous, and the consistency should resemble pancake dough or thick sour cream.

Heat a frying pan over medium heat (preferably using a pancake pan) and place about 1 ladle of liver dough on it. Smooth the mixture over the entire surface without gaps, then pour 1 tsp into the pan from one edge. sunflower oil.

Fry the pancake until browned (about 1 minute or a little longer), then carefully, being careful not to break it, flip it over with a spatula. Place the finished cake on a plate. Repeat the procedure until the dough is finished - you will get a whole pile of pancakes.

Pour the remaining oil into a deep frying pan, heat it and add chopped onions and carrots. Stir-fry over medium heat until the vegetables turn golden brown. Transfer to a plate and let cool. Wash the tomato, dry with a paper towel, cut in half lengthwise and remove the stem attachment point. Cut into thin slices.

Place all the cake layers together on a flat plate. Place the first pancake, grease it with mayonnaise, place on top of about 1 tbsp. l. sautéed vegetables and spread over the entire surface.

Finely chop the green onion and sprinkle it over the entire surface of the cake, including the sides. Cut the boiled carrots lengthwise into thin slices, roll the three widest strips across into rolls - you will get improvised buds. Place in the center of the cake with the thin ends facing inward. Peel the quail eggs and cut them lengthwise into quarters. Place them along the edge of the cake, and between them place figuratively rolled slices of sausage.

The juicy and delicious liver cake is ready and now it can be served. But it will be even tastier if you leave it in the refrigerator for a while to infuse. The layers will be saturated with sauce and filling and it will be simply amazing.

Festive liver cake made from chicken liver with nuts

This recipe balances the distinctive flavor of the liver with the flavor of the nuts, and the dipping sauce is smooth so it spreads evenly between the layers. This liver cake is a real holiday dish for the most demanding gourmets!

Ingredients:

liver (any will do) - about 700 g;
eggs - 3 pcs. for dough + 1 pc. for the sauce;
small carrots - 2 pcs.;
onion - 1 pc.;
flour - 75-80 g (3-4 heaped tablespoons);
mayonnaise - 300 g (about 10 tbsp.);
starch - 50 g (2 tbsp);
sunflower oil - 5-6 tbsp. l.;
any greens - 1 small bunch;
walnuts - 130 g;
garlic - 1 large clove;
salt, ground pepper.

Preparation:

Clean the liver from veins and covering films. Pass it through a meat grinder. Beat 3 eggs into the resulting mass, add flour, 0.5 tsp. salt, a pinch of pepper and starch. Using a spoon or spatula, knead into a homogeneous dough.

Pour oil (about 1 tbsp) into a dry frying pan and heat it over medium heat. Place a lettuce ring in the middle (its size will correspond to the diameter of the future cake). Pour the liver mass into the mold and spread it with a spoon over the entire inner surface. Pour in enough batter to make the pancake without gaps, but not too thick.

After one side is browned (about 1 minute), remove the ring and turn the cake over. Fry again and remove from the pan. Repeat the operation until the dough runs out (add the oil a little at a time).

Boil an egg in a small saucepan of salted water for decoration. When it boils, note the time and reduce the heat. After 8 minutes, remove the egg from the boiling water and place it in cold water. When completely cool, peel.

Wash and peel the vegetables. Chop the onion with a knife - into half rings or cubes, it doesn’t matter. First cut the carrots into thin slices lengthwise, then crosswise into small strips (if desired, you can use a coarse grater).

Pour 1-2 tbsp into the pan. l. oil, heat it up and add vegetables to fry. Saute, stirring, until they acquire a golden hue. Place in a deep plate.

Add garlic cut into 3-4 parts and a boiled egg to the cooled vegetables. Beat with a blender - you get a homogeneous mass of yellow-orange color. Add mayonnaise here (leave 1-2 spoons for decoration) and mix.

Chop the nut kernels into small pieces, finely chop the greens. Place the cakes on the dish one by one and coat them with the resulting sauce. Cover the top layer and sides with regular mayonnaise. Sprinkle the cake with nuts and herbs as desired.

Although this liver cake may seem quite small to you, it is very filling and tasty, which will definitely be appreciated by all members of your family and happy guests. Prepare a cake snack for a holiday or New Year.

Classic beef liver cake

Ingredients:

0.5 kg of liver;
0.5 liters of milk;
5 eggs;
2 onions;
1 cup flour;

salt, pepper, vegetable oil for pancakes

Ingredients for the “cream”:

3 small onions;
100 g mayonnaise;
vegetable oil;
1 boiled egg for decoration

Pass the onion and liver through a meat grinder, add eggs, salt and pepper, stir, pour in milk and gradually add flour, carefully stirring any lumps, add be sure to add 4 tbsp sunflower oil so that the pancakes do not break and stick to the pan The consistency of the dough should be slightly thicker than regular pancake dough. Be sure to give it a little “rest” - when the gluten dissolves, frying such pancakes will be much easier, they will become stronger and more elastic.

Grease a well-heated frying pan with oil and fry the pancakes on both sides until lightly golden. Leave to cool. Meanwhile, make the filling - cut the remaining onion into cubes and fry it in vegetable oil until golden.

Assemble the cake: liver pancake, a little mayonnaise, part of the onion, again pancake, mayonnaise, onion - and so on until the pancakes run out.
Spread the top layer with mayonnaise and decorate with plenty of herbs.

Liver cake with mushrooms pancakes

Ingredients for pancakes:

400 g pork liver;
7 eggs;
1/2 cup flour;
1 glass of milk;
300 g champignons;
vegetable oil;
3-4 cloves of garlic.
2 large onions;
100 g mayonnaise;

Wash the champignons and cut into small thin slices. Fry in vegetable oil until excess moisture evaporates and acquires a pleasant golden hue. Pass the liver through a meat grinder. Add 3 eggs, salt, pepper and milk, stir and add flour. Mix again - when the dough is homogeneous, add the mushrooms. Fry in a well-heated and greased frying pan on both sides. Leave the finished pancakes to cool.

Mix mayonnaise with chopped garlic. Lubricate the cakes with it, sprinkle the remaining chopped eggs on top. Decorate the top with grated yolk.

Spiral liver cake

You will need:

500 ml milk
4-5 eggs
500 grams of liver (I used chicken)
200 g flour
3 tbsp. vegetable oil
salt pepper

For filling:

200 g mayonnaise
200 g curd cheese
3 cloves garlic
15 g instant gelatin

Grind the liver and all ingredients in a blender to make the pancakes thin.Dilute gelatin in a small (50 ml) amount of hot water. Cool until barely warm.Mix cottage cheese with mayonnaise and chopped garlic. Add diluted gelatin and stir.

Cut the prepared pancakes into 3 or 4 parts. Depends on the diameter of the frying pan - mine is 18 cm, I cut it into 3 parts. If, for example, 24, then cut into 4. Coat the first strip with filling and roll it into a roll. Place vertically on a flat surface. Coat the next strip and wrap it around the first one.

Do the same with the remaining stripes. Secure a cake ring or springform ring around the finished cake. Place the remaining filling on top and smooth out. Place in the refrigerator to harden.

Liver cake with buckwheat flour

Ingredients:

5 eggs;
1 kg chicken liver;
5 tbsp. l. buckwheat flour;
2 tbsp. l. starch;
300 ml milk;
salt, pepper, vegetable oil;
mayonnaise, garlic.

Wash the liver, dry it and pass it through a meat grinder, and then beat it with a blender. Add eggs, milk, salt and pepper, mix and gradually add flour and starch. Let the dough sit for half an hour, after which we fry the pancakes in a well-heated and greased frying pan, pouring in a little liver mass and frying on both sides until lightly golden. The pancakes turn out beautiful and thin.

Cool the finished pancakes and spread with mayonnaise mixed with a few cloves of garlic. Let soak and serve, cut into portions.

Liver cake with jelly

Ingredients:

500 g turkey liver
4 eggs
2-4 carrots
2-3 onions
2-3 cloves of garlic
1 teaspoon gelatin
sunflower oil for frying
mayonnaise

Pour a spoonful of gelatin into 70 milliliters of water and swell for half an hour. When the gelatin swells, stir in a water bath until transparent, cool slightly and mix with 2 full tablespoons of mayonnaise and whisk everything, pour onto a large flat plate and put in the refrigerator to harden.

We cut the onion into small cubes, and grate the carrots and fry them in oil. Cool the fried vegetables, add mayonnaise, squeezed garlic, and mix everything. To ensure that you have enough filling on the plate, distribute it equally among the number of fried pancakes, this is what I always do.
We prepare liver pancakes according to the first recipe, whisking everything in a blender until a homogeneous consistency, so the pancakes will be tonic and will not break or crumble. Grease the pancake with mayonnaise with garlic, add the filling and spread over the entire surface.
Now we take out the jelly from the mayonnaise, carefully run a knife along the edge, and then slightly move it with our fingers and pick up the mayonnaise pancake. We transfer it to the top of the cake greased with mayonnaise. You can decorate the cake with carrot flowers and parsley leaves. The cake needs to be kept in the refrigerator for at least a couple of hours to soak, and it will definitely delight you with its taste and appearance.

Hot mini liver cakes

Ingredients:

Chicken liver (or any other) - 500 g.
Milk - 0.5 cups
Chicken eggs - 2 pcs.
Wheat flour - 100 g.
Salt, pepper to taste
Vegetable oil in the dough - 2 tbsp. l.

Filling:

Onion - 2 pcs.
Carrots - 1-2 pcs.
Salt, pepper to taste
Mayonnaise - 200 g
Garlic - 3 cloves
Hard cheese - 200 g

Let's prepare the dough for liver pancakes as in the first recipe. To prepare the sauce, you need to mix chopped garlic, ground black pepper and mayonnaise. Grate the cheese. Cut the onion into small cubes, grate the carrots and fry together for 1 tbsp. l. vegetable oil, then add 2 tbsp. l. water and simmer for 5 minutes, add salt and pepper. Coat the liver pancakes with mayonnaise, put onions and carrots on top and sprinkle with cheese, put them in piles (height of your choice!) and bake in an oven preheated to 200 degrees for 10-12 minutes until the cheese melts. Cool the mini-cakes, sprinkle with chopped parsley if desired and garnish with cherry tomatoes.

Liver cake with cottage cheese and garlic

Ingredients:

chicken liver 500 g
milk 100ml
egg 2 pcs.
flour 80g
2 tbsp oil
salt to taste
spices to taste
cottage cheese 300 g
kefir 100 ml
garlic 1-2 cloves
chopped greens 2 tbsp.
vegetable oil for frying

Wash the liver, grind in a blender, add egg and salt. Bake the cakes in a lightly greased frying pan, covering the pan with a lid. Salt the cottage cheese, add garlic and beat with a blender into a homogeneous mass. Add kefir until the desired consistency is obtained, then add finely chopped herbs. Mix. Grease the crust with filling, coat the sides and top. Sprinkle with herbs and yolk. Place the finished cake in the refrigerator for several hours.

Liver cake with mushrooms

Ingredients:

600 g pork liver
2 onions,
150 ml milk,
2 tbsp oil
1 teaspoon salt,
2 eggs,
150 g wheat flour,
ground black pepper, vegetable oil for frying.

filling:

200-300 g of fresh mushrooms (champignons),
carrots 3 pcs.
onion 2 pcs.
300-400 g mayonnaise,
2 cloves of garlic, herbs.

Place the prepared liver pancakes, fried according to the recipe, on a plate. Makes 6-8 large liver pancakes. Fry onions with mushrooms, separately - onions and carrots. Form a layer cake. Take the liver cake, grease with mayonnaise and lay on it, in a very thin layer, fried onions with carrots. Place the next cake, grease with mayonnaise and lay out the mushrooms fried with onions. Lay out the rest of the cakes in this way. On top, a tender liver cake with mushrooms, grease with mayonnaise, decorate with circles of mushrooms or tomatoes and herbs.

Diet liver cake

This recipe is suitable for those who are on a diet and do not eat fatty foods.
Ingredients:

600 g chicken liver
200 g onion
200 g carrots
100 g flour
100 ml milk
2 eggs
3 cloves garlic
400 g sour cream 15%
1 bunch of greens

Finely chop the onion and grate the carrots on a medium grater. Heat the vegetable oil in a frying pan and simmer the onion, then add the carrots, add a little water and simmer for 5 minutes. Press the garlic through a press, finely chop the greens and mix with sour cream.
Grind the raw liver in a blender, add eggs, mix, pour in milk. Add flour, salt and mix thoroughly and fry the pancakes. Grease the warm pancake with sour cream sauce and place carrots and onions on it.

Pork liver cake with champignons and walnuts

This cake recipe uses marinated and fresh champignons. The filling for the liver cake is prepared from fresh champignons, and the cake is decorated on top with pickled mushrooms. If desired, you can add chopped walnuts to the filling.

Ingredients:

pork liver - 400 gr.;
egg - 1 pc.;
flour - 3 tbsp. spoons;
soda - 0.5 teaspoon;
milk - 100 ml;
onion - 1 pc.;
champignons - 250 gr.;
vegetable oil - 20 ml;
mayonnaise - 3 tbsp. spoons;
sour cream - 1 tbsp. spoon;
salt to taste;
pinch black pepper;
walnuts - 100 gr;
pickled champignons - for decoration;
dill.

Preparation:

Wash the raw liver, remove films and veins. Cut the liver into pieces and pass through a meat grinder. Pour milk and vegetable oil into the ground liver, beat in the egg, salt, pepper and mix. Sift the flour along with soda and add to the dough, mix again.

Heat the frying pan and grease it with vegetable oil. Bake the liver pancakes, frying them on each side for 3-4 minutes. Peel the onion, wash and finely chop. Wash the mushrooms, cut into small slices. Fry the prepared onion in vegetable oil, add champignons to it. Fry them until the moisture has completely evaporated for 15-20 minutes.

Transfer the cooked mushrooms and onions to another bowl, add mayonnaise, sour cream and salt. Dry the walnuts in a frying pan. Let them cool and grind into fine crumbs.

Pour nuts into the mushroom filling. Coat the liver cakes one by one with the mushroom filling and stack them. Cover the top and sides of the cake with mayonnaise. Decorate with thin slices of pickled champignons, sprinkle with nut crumbs and finely chopped dill. Place the liver cake in the refrigerator for soaking for 1.5-2 hours.

Snack liver and potato cake

In this cake, liver pancakes alternate with layers of fried potato mixture. Thanks to this combination, you can surprise those present at the table with a completely new taste of a well-known dish. Liver cake with potatoes takes on a completely different taste, but perhaps you will like it.

Ingredients:

chicken liver - 350-400 g;
large potatoes - 3 pcs.;
flour - 3/4 cup for liver pancakes + 2-3 spoons for potato pancakes;
milk - 300 ml (1.5 cups);
onions - 3 pcs. (2 pieces for liver + 1 piece for potatoes);
garlic - 2-3 large cloves;
eggs - 8 pcs. (3 pcs. for each type of pancakes + 2 pcs. for decoration);
mayonnaise - 170-200 ml (about 5-6 tbsp.)
dill - 1 bunch;
vegetable oil - 2 tbsp. l.;
salt, ground pepper.

Preparation:

Peel and wash the onions, potatoes and garlic. Wash and dry the dill. Dip in cold water with the addition of 0.5 tsp. salt 2 eggs and boil. After this, turn the heat to low, and after 8 minutes, send the eggs to cool in cold water.

Prepare minced meat from two onions and a liver using a blender or a meat grinder with a fine mesh. Beat in 3 eggs, add salt and pepper (add a pinch of salt and pepper), add flour (3/4 cup, do not forget to sift in advance). The mass turns out to be thick, dilute it with milk to the consistency of batter for regular pancakes (it may take a little more than 300 g of milk or a little less).

Prepare the potato dough by chopping the potatoes and the remaining onion on the fine side of a grater (you can use a food processor with the required attachment). Do not drain the resulting liquid; add the last 3 eggs and flour to the mixture. Add salt and pepper, stir and let sit for 10 minutes. Grease a heated frying pan with oil (use a pastry brush). Place a few spoons of potato mixture on it and spread it over the surface with a spoon to get the thinnest possible pancake, but without gaps. Fry it on both sides until golden brown (about 1.5-2 minutes). Repeat until the potato mixture is gone.

Rinse the pan, heat it again and grease it with oil and bake the liver pancakes. The algorithm is the same as when frying regular thin pancakes - pour in the dough, twist the pan so that it spreads along the bottom, fry on both sides for about 30-40 seconds.

Squeeze the garlic through the garlic press, finely chop the dill, add all this to the mayonnaise and mix thoroughly. Peel the cooled eggs and cut them in half. Separate the yolks from the whites and grate into different plates using a fine-hole grater. Assemble the cake, alternating the cooled liver and potato layers and coating them with garlic-mayonnaise sauce (including the top cake).

Decorate the dish as your imagination dictates - for example, sprinkle the top with yolk, and the sides with white, or divide it into yellow and white segments.

If there are liver pancakes left after assembling the cake, you can make delicious rolls from them. Choose the filling at your discretion or according to the availability of food in the house - wrap it up with fried onions and carrots, or grated cheese with mayonnaise and garlic. These rolls, cut into rings, can be used to decorate a liver cake like a bouquet of roses.

This recipe will make a very rich and elegant cake. If you are a big fan of potatoes, be sure to try cooking them. And of course roses too.

It’s hard to believe, but even until recently the phrase “liver cake” caused bewilderment among our compatriots. We associate the concept of “cake” with sweets, so what does the liver have to do with it? Is it the perverted taste of culinary experts or is there some secret to the dish?

As it turns out, everything is much simpler. Liver cake is not a dessert, but a main course or even an appetizer. And they named it so for the method of preparation - from the offal itself they bake (or rather, fry) pancake-cakes, which are then coated with “cream” (usually mayonnaise). Other layers are not excluded - from sautéed or fresh vegetables, fried mushrooms, cheese and boiled eggs. Garlic is sometimes added to mayonnaise for extra piquancy. Decorate the dish accordingly, like a real cake. To ensure that all its flavors come together, the dish is placed in the refrigerator for several hours.

Traditionally, beef liver is used for the dough, but it can be replaced with chicken or pork. In the first case, the cake will not have such a rich taste; in the second, the dish may taste bitter (to avoid this, the offal should be soaked in milk for about half an hour). By the way, some chefs prefer to make a “mix” of different types of liver.

Fry the cakes in a frying pan like regular pancakes. The smaller the diameter of the dishes, the easier it will be to manage turning them over. In fact, it is necessary to prepare a large diameter. The dish turns out appetizing and juicy; in this form, even those who don’t really like the liver enjoy it. You have to tinker a little with its preparation, which is why liver cake is most often served on holidays.

Classic beef liver cake - the simplest recipe

This recipe can be confidently called basic - both beginners and more experienced cooks can use it as a basis. Thanks to the large number of eggs, the liver pancakes hold their shape well and do not break, and the layer of fried vegetables makes the cake juicy and tender.

You will need:

beef liver approximately 800 g;
flour – 50 g (2 tablespoons with a small slide);
eggs – 5 pcs.;
carrots and onions (choose medium-sized vegetables) – 2 pcs.;
mayonnaise – 100 ml (about 3-4 tbsp.);
Unscented sunflower oil – 5-6 tbsp. l.;
dill greens - 1 medium bunch.

Cooking steps:

1. Wash the liver, dry it with a paper towel and separate the veins and films with a sharp knife. Grind in a meat grinder or using a blender.

2. Beat the eggs into the resulting semi-liquid slurry and mix well with a whisk. Continuing to stir, add flour and salt (about 0.5 tsp) to the mixture - you will get a dough with a consistency reminiscent of thick sour cream.

3. Place the frying pan on the fire and pour just a little oil on it. When it is well heated (at least half a minute should pass), reduce the heat to medium. Place 3-5 tablespoons of liver mass in the center (the amount depends on the diameter of the dish). Spread it over the entire surface of the pan with the back of a spoon or spatula so that there are no gaps left (add a little batter if there is not enough) - the end result will be a slightly thicker pancake than usual.

4. After the cake is slightly browned on one side (lift it a little and look), carefully turn it over to the other. Transfer the fried pancake to a plate to cool. Bake until the liver dough is finished, adding oil to the pan a little at a time, only as needed. The algorithm is the same as when frying regular pancakes, but these cakes need to be fried a little longer - 1-2 minutes each - so that the liver undergoes proper heat treatment.

5. While the stacked liver pancakes are cooling, prepare the layer. Peel, wash and chop the vegetables - grate the carrots on the fine side of a grater, and cut the onion into cubes (preferably smaller ones, then the filling will be more uniform).

6. Place a deep frying pan or saucepan on the fire, pour in the oil and wait until it heats up (about 30-40 seconds). Place the vegetables in the oil, add a pinch of salt and sauté over low heat, checking the uniformity of cooking by constantly stirring. Determine the readiness of the vegetables visually - the carrots will change color from orange to yellow, and the onions will become translucent; this will take about 4-5 minutes. Place the finished roast on a plate.

7. When all the components of the cake have cooled, begin to “assemble” it. Take a flat plate on which you plan to serve the cake, place one liver pancake on it. Distribute a small amount of layer (about 1.5 tbsp) on its surface and coat this layer with mayonnaise (0.5 tbsp).

8. Repeat until you run out of pancakes, apply only a layer of mayonnaise on the last one, and also coat the sides well. Try to distribute the filling and sauce evenly between all the crusts.

9. Finely chop the dill. Sprinkle the greens on top of the cake and decorate the sides (press lightly with your hands - it will stick on its own).

The elegant and festive liver cake is ready to serve.

This liver cake has its own twist - a layer of fresh tomatoes. This addition makes the dish more juicy and less calorie - adherents of a healthy diet and those on a diet will certainly appreciate it.

You will need:

liver (any) – 500 g;
wheat flour - about 100 g (4 heaped tablespoons);
sour cream – 100 g (3 tbsp.);
chicken egg – 2 pcs.;
carrots – 2 pcs. for filling + 1 pc. For decoration;
medium size onion - 1 pc. for dough + 2 pcs. For filling;
vegetable oil – 50 g (2 tbsp for dough) + 100 g (4 tbsp) for frying;
mayonnaise – 400-500 g (12-15 tbsp.);
fresh large tomato – 1 pc.
quail eggs – 3 pcs.;
green onions – 1 bunch;
salt, ground pepper;
raw smoked sausage (for decoration) – 5-6 pieces.

Cooking steps:

1. Wash the carrots thoroughly. Boil one without peeling (about 30-40 minutes after boiling, low heat). Check readiness with a toothpick (it should be easy to pierce), cool under cold water and peel. Peel the rest raw and chop on the fine side of a grater.

2. Peel the onion, set one aside for the dough, and cut the rest into cubes.

3. Boil quail eggs (within 5-6 minutes after boiling), dip in cold water. Peel and cut into quarters.

4. Pass the liver and one onion through a meat grinder, beat chicken eggs into this “puree”. Stir, add sour cream, salt (about 0.5 tsp) and pepper (pinch, optional). While continuing to stir, add flour. The mixture should be homogeneous, and the consistency should resemble pancake dough or thick sour cream.

5. Heat a frying pan over medium heat (preferably using a pancake pan) and place about 1 ladle of liver dough on it. Smooth the mixture over the entire surface without gaps, then pour 1 tsp into the pan from one edge. sunflower oil.

6. Fry the pancake until browned (about 1 minute or a little longer), then carefully, being careful not to break it, turn it over with a spatula. Place the finished cake on a plate. Repeat the procedure until the dough is finished - you will get a whole pile of pancakes.

7. Pour the remaining oil into a deep frying pan, heat it and add chopped onions and carrots. Stir-fry over medium heat until the vegetables turn golden brown. Transfer to a plate and let cool.

8. Wash the tomato, dry it with a paper towel, cut it in half lengthwise and remove the stem attachment point. Cut into thin slices.

9. Place all the cake layers together on a flat plate. Place the first pancake, grease it with mayonnaise, place on top of about 1 tbsp. l. sautéed vegetables and spread over the entire surface.

11. Finely chop the green onion and sprinkle it over the entire surface of the cake, including the sides.

12. Cut the boiled carrots lengthwise into thin slices, roll the three widest strips crosswise into rolls - you’ll get improvised buds. Place in the center of the cake with the thin ends facing inward. Peel the quail eggs and cut them lengthwise into quarters. Place them along the edge of the cake, and between them place figuratively rolled slices of sausage.

Festive liver cake made from chicken liver with nuts

You will need:

liver (any will do) – about 700 g;
eggs – 3 pcs. for dough + 1 pc. for the sauce;
small carrots – 2 pcs.;
onion – 1 pc.;
flour – 75-80 g (3-4 heaped tablespoons);
mayonnaise – 300 g (about 10 tbsp.);
starch – 50 g (2 tbsp.);
sunflower oil – 5-6 tbsp. l.;
any greens – 1 small bunch;
walnuts – 130 g;
garlic – 1 large clove;
salt, ground pepper.

Cooking steps:

1. Clean the liver from veins and covering films. Pass it through a meat grinder. Beat 3 eggs into the resulting mass, add flour, 0.5 tsp. salt, a pinch of pepper and starch. Using a spoon or spatula, knead into a homogeneous dough.

2. Pour oil (about 1 tbsp) into a dry frying pan and heat it over medium heat. Place a lettuce ring in the middle (its size will correspond to the diameter of the future cake). Pour the liver mass into the mold and spread it with a spoon over the entire inner surface. Pour in enough batter to make the pancake without gaps, but not too thick.

3. After one side is browned (about 1 minute), remove the ring and turn the cake over. Fry again and remove from the pan. Repeat the operation until the dough runs out (add the oil a little at a time).

4. Boil an egg in a small saucepan of salted water for decoration. When it boils, note the time and reduce the heat. After 8 minutes, remove the egg from the boiling water and place it in cold water. When completely cool, peel.

5. Wash and peel the vegetables. Chop the onion with a knife - into half rings or cubes, it doesn’t matter. First cut the carrots into thin slices lengthwise, then crosswise into small strips (if desired, you can use a coarse grater).

6. Pour 1-2 tbsp into the pan. l. oil, heat it up and add vegetables to fry. Saute, stirring, until they acquire a golden hue. Place in a deep plate.

7. Add garlic cut into 3-4 parts and a boiled egg to the cooled vegetables. Beat with a blender - you get a homogeneous mass of yellow-orange color. Add mayonnaise here (leave 1-2 spoons for decoration) and mix.

8. Chop the nut kernels into small pieces, finely chop the greens. Place the cakes on the dish one by one and coat them with the resulting sauce. Cover the top layer and sides with regular mayonnaise. Sprinkle the cake with nuts and herbs as desired.

In this dish, liver cakes are layered with not sautéed vegetables and mayonnaise, as in the classic recipe, but a sauce with pickled cucumbers (like “Tartar”). As a result, the taste of the cake is more piquant, with a slight sourness. This solution will appeal to those who don’t really like fried onions. To make the liver cake delicious, you must always consider what foods your family loves.

You will need:

chicken liver – 500 g;
milk – 1 glass (200 ml);
flour – 300 g (10-12 heaped spoons);
onion – 1 pc.;
mayonnaise – 200 g (5-6 tbsp.);
egg – 3-4 pcs.;
garlic – 2-3 large cloves;
small pickled cucumber – 3-4 pcs.;
salt, ground pepper;
hard cheese – 50 g;
small fresh tomato (not soft) – 3 pcs.;
dill and parsley - 4-5 sprigs.

Cooking steps:

1. Peel and wash the onion, cut it into 4 parts and pass through a meat grinder along with the liver. Add eggs, flour, spices and milk to this mixture. Mix well - you should get a dough like pancakes. Its consistency can be adjusted - if it is too liquid, add one or two tablespoons of flour, if it is thick, add a little milk.

2. Heat a pancake frying pan, pour a ladle of batter onto it (no need to add oil) and spread it over the entire surface, as when frying regular pancakes. As soon as the cake is toasted (literally after 30 seconds), turn it over, brown on the other side and remove. Continue baking until the dough is finished.

3. Grind the cucumbers on the coarse side of a grater, drain off excess liquid (squeeze lightly). Peel the garlic, wash it and pass it through a garlic press. Add garlic and cucumber mixture to mayonnaise and stir.

4. Fold the cake, coating all the layers one by one, including the top one. On the fine side of a grater, grate the cheese and sprinkle on top. Wash the parsley and dill, dry and chop (leave a few parsley leaves for decoration). Decorate the sides with chopped herbs - sprinkle and press lightly with your hands. Cut the tomatoes into thin half-slices, make roses out of these “petals” and decorate the cake. Place parsley leaves next to the flowers.

Liver cake with pickled mushrooms from Olga Matvey - video recipe

The most interesting thing is to try to diversify a familiar dish, for example, liver cake, with a new taste. In this case, it is best to experiment with the filling. In this appetizer, some spiciness is only for the better, so we’ll add pickled mushrooms. This video recipe also shows in great detail how to prepare and assemble the cake.

I really like this recipe!

Recipe for liver cake with mushrooms

This recipe differs from the classic one by the presence of cheese and champignons in the layers. It turns out delicious, satisfying and beautiful in a festive way. Liver cake with mushrooms is a very interesting alternative to the classic recipe.

You will need:

chicken liver – 500-700 g;
flour – 70-75 g (4 tbsp.);
egg – 2 pcs. into the dough + 2 pcs. For decoration;
sunflower oil – 150-170 ml (6-7 tbsp.);
onion – 1 pc.;
champignons – 300 g;
hard cheese (“Russian” or similar) – 200 g;
mayonnaise – 250 g (7-8 tbsp.).

Cooking steps:

1. Using a meat grinder, prepare semi-liquid minced meat from the liver. Add a little salt (0.5 tsp salt will be enough), add flour and 2 eggs. Mix the dough ingredients well.

2. Pour the dough into a frying pan with heated oil, trying to distribute it evenly - you should get a thick pancake. Cover the pan with a lid and fry the crust on one side (it will take about 3-4 minutes). Open the lid, turn it over and brown the other side. Repeat until all the pancakes are baked.

3. Peel and wash the onion. Cut it in half lengthwise, then crosswise into thin half rings. Wash and dry the champignons, cut lengthwise into thin slices. Place the onion in a preheated frying pan with oil previously poured onto it, and sauté over medium heat. To ensure even frying, stir with a spoon or spatula. As soon as it becomes translucent (2-3 minutes), add the mushrooms and continue frying for the same amount. After removing the pan from the stove, add a pinch of salt to the onion-mushroom mixture, stir and let cool.

4. Place the remaining 2 eggs in a saucepan or metal ladle, cover with water and put on fire. Add 0.5 tsp. salt, wait until it boils and reduce the heat intensity. Cook for 8 minutes, then place the eggs in very cold water. After a few minutes, peel them, separate them into yolks and whites, and grate them on a fine grater in two separate dishes.

5. Grind the cheese on the coarse side of a grater.

6. Place the pancake on a serving dish and lightly coat it with mayonnaise. Sprinkle cheese on top and coat with mayonnaise again.

7. Do the same with the next cake, but instead of cheese, add champignons.

8. Alternate layers until you place the last cake layer - after coating it with mayonnaise, sprinkle it with grated yolk.

Grease the sides of the cake well too, decorate the bottom part of the “tower” with the remaining cheese, and the top part with egg white.

You will need:

chicken liver – 350-400 g;
large potatoes – 3 pcs.;
flour – 3/4 cup for liver pancakes + 2-3 spoons for potato pancakes;
milk – 300 ml (1.5 cups);
onions – 3 pcs. (2 pieces for liver + 1 piece for potatoes);
garlic - 2-3 large cloves;
eggs – 8 pcs. (3 pcs. for each type of pancakes + 2 pcs. for decoration);
mayonnaise – 170-200 ml (about 5-6 tbsp.)
dill – 1 bunch;
vegetable oil – 2 tbsp. l.;
salt, ground pepper.

Cooking steps:

1. Peel and wash the onions, potatoes and garlic. Wash and dry the dill.

2. Dip in cold water with the addition of 0.5 tsp. salt 2 eggs and boil. After this, turn the heat to low, and after 8 minutes, send the eggs to cool in cold water.

3. Prepare minced meat from two onions and a liver using a blender or a meat grinder with a fine mesh. Beat in 3 eggs, add salt and pepper (add a pinch of salt and pepper), add flour (3/4 cup, do not forget to sift in advance). The mass turns out to be thick, dilute it with milk to the consistency of batter for regular pancakes (it may take a little more than 300 g of milk or a little less).

4. Prepare potato dough; to do this, chop the potatoes and the remaining onion on the fine side of a grater (you can use a food processor with the necessary attachment). Do not drain the resulting liquid; add the last 3 eggs and flour to the mixture. Add salt and pepper, stir and let sit for 10 minutes.

5. Grease a heated frying pan with oil (use a pastry brush). Place a few spoons of potato mixture on it and spread it over the surface with a spoon to get the thinnest possible pancake, but without gaps. Fry it on both sides until golden brown (about 1.5-2 minutes). Repeat until the potato mixture is gone.

6. Rinse the pan, heat it again and grease it with oil and bake the liver pancakes. The algorithm is the same as when frying regular thin pancakes - pour in the dough, twist the pan so that it spreads along the bottom, fry on both sides for about 30-40 seconds.

7. Squeeze the garlic through the garlic press, finely chop the dill, add all this to the mayonnaise and mix thoroughly.

8. Peel the cooled eggs and cut them in half. Separate the yolks from the whites and grate into different plates using a fine grater.

9. Assemble the cake, alternating the cooled liver and potato layers and coating them with garlic-mayonnaise sauce (including the top layer).

10. Decorate the dish as your imagination dictates - for example, sprinkle the top with yolk, and the sides with white, or divide it into yellow and white segments.

11. If there are liver pancakes left after assembling the cake, you can make delicious rolls from them. Choose the filling at your discretion or according to the availability of food in the house - wrap it up with fried onions and carrots, or grated cheese with mayonnaise and garlic. These rolls, cut into rings, can be used to decorate a liver cake like a bouquet of roses.

This recipe will make a very rich and elegant cake. If you are a big fan of potatoes, be sure to try cooking them. And of course roses too.

The base for this liver dish is baked in the oven, like the crust for a real cake. The benefit is double - less hassle with cooking and more benefits as a result of not frying. Liver cake cooked in the oven is less fatty due to the lack of oil, and it is easier to prepare.

You will need:

chicken liver – 500 g;
semolina – 70 -80 g (5 tbsp.);
milk – 50 ml (2.5 tbsp);
eggs – 2 pcs.;
onion (optional) – 1 pc.;
carrots – medium – 2 pcs.;
butter – 1 tsp;
vegetable oil – 50 g (2-3 spoons);
mayonnaise – 150 -170 g (about 4-5 tbsp.);
green onions - a small bunch;
salt – 0.5 tsp;
ground pepper - a pinch.

Cooking steps:

1. Grind the liver in a meat grinder or using a blender. If desired, the minced meat can also be made with fresh onions, in which case it will turn out more juicy.

2. Add semolina, eggs, milk, salt and pepper to the resulting mass, mix until smooth (you can use the same blender) and set aside for about twenty minutes - the semolina should swell a little.

3. Peel and wash the carrots, chop them (use a medium or coarse grater). Pour sunflower oil into a dry frying pan, heat it (about 30 seconds) and add carrots. Fry, remembering to stir, over low heat for about 5 minutes - the carrots should change color to golden and become soft. Place it on a plate to cool.

4. Turn on the oven - let it warm up to 180°C. Melt the butter and grease a round baking dish with it (it is better to take a glass or metal one with a non-stick coating). Sprinkle the bottom and sides with a thin layer of semolina. Pour the liver mass into the mold and bake. After 45 minutes, remove the finished “pie” and leave it in the mold. When it cools down, take it out and cut it into three layers with a sharp knife (you can use kitchen thread or regular fishing line).

5. Reassemble the cake into a single whole, coating each cake (including the top) with mayonnaise and arranging the carrots evenly. Apply mayonnaise to the sides too, so that the dish is not dry.

Wash and dry the green onion, chop it finely with a knife and sprinkle the top of the cake along with pieces of carrots. A liver cake should be as beautiful and festive as a sweet dessert cake, so feel free to decorate it with different products and herbs.

Delicious liver cake with curd cheese - video recipe

If you thought that all liver cakes were always prepared the same way and were just surprised by the baked version, then prepare to be surprised again. This cake is made not from fried pancakes, but from homemade liver pate. Check out the recipe and see how simple and incredibly delicious it is in the end.

Do you still think that liver cake is a complicated dish and you won’t be able to do everything right? In fact, it’s worth preparing it only once to get the hang of it and feel more confident. Thanks to our detailed recipes, you will be able to pleasantly surprise your family and guests, and no one will doubt your culinary talents.

For healthy functioning, the human body needs to consume a lot of microelements and vitamins every day. But with the modern rhythm of life, not everyone is able to follow a healthy diet. Many people believe that healthy eating is a must, but this is a misconception. Even the healthiest dishes can be incredibly tasty. One of these delicacies will be discussed in the article - a classic recipe for liver cake.

What are the benefits of the liver?

Not everyone likes to eat liver, since its taste, to put it mildly, is specific. If you prepare it incorrectly, you will end up with a completely incomprehensible mass. But you need to eat the product regularly, since the benefits from it are enormous.

It is enough to eat only 100 g to get a daily dose of vitamins and minerals: A, C, B, E, K, PP and D, iron, copper, zinc and chromium, and in an easily digestible form. In addition, the liver contains potassium, which removes excess fluid from the body. Its deficiency can cause swelling. Another consequence of a lack of this substance is cramps in the calves, weakness and increased fatigue.

Many doctors advise people with iron deficiency anemia to eat liver more often. It contains a special trace element of iron, which is responsible for the production of hemoglobin.

Which one to choose

You can usually find three types of liver on sale:

chicken;
beef;
pork.

Each is useful in its own way. The most dietary, which is most often prescribed to both children and adults, especially pregnant women, is beef. It contains a huge amount of useful substances that are easily absorbed by the body.

Chicken and pork are also good for the human body, but it is better not to consume the former if you have high cholesterol levels, and the latter has a specific taste that not everyone likes.

To prepare a classic cake you will need beef liver.

Ingredients

It is worth noting that the grams of products presented below are designed for small volumes. Therefore, if you want to make a large homemade liver cake, you need to increase the quantity of each ingredient accordingly.

500 g liver;
3 medium sized onions;
1/2 cup milk;
2 chicken eggs;
flour.

For filling:

carrot;
mushrooms;
salt, pepper and mayonnaise (to taste).

When it comes to choice, many people have questions about whether one of the components can be replaced. This happens due to intolerance to a certain product or personal dislike for it. So, cow's milk can be replaced with any other, chicken eggs - with quail, beef liver - with chicken or pork.

The filling can also be absolutely anything: regular grated cheese, vegetables, chopped boiled eggs, etc. The classic recipe for liver cake implies that between the pancakes there will be carrots, overcooked with onions and mushrooms. Other options are also good, so prepare what you have enough imagination for.

Preparation

Now let's move on to the step by step recipe for beef liver cake. During the cooking process, you can use any convenient equipment: a blender, a food processor or a regular meat grinder.

Grind the liver to a homogeneous paste. Chop the onion to the same consistency and add it to the main ingredient. Beat in the eggs, pour in the milk and add a little flour. Mix. The dough should be viscous, but not too thick, otherwise the pancakes will look more like pancakes and you won’t be able to form a cake.
Let's start preparing the meat "cakes". The mass must be fried on both sides until cooked. You can turn it over when the edge turns a little golden.
Place the first pancake on a flat dish. Lubricate evenly with mayonnaise and lay out the selected filling. Then fry the second “crust”, place it on top, and also add mayonnaise and filling. Continue until all ingredients are gone. The height and diameter will depend on the amount of food and the size of the pan.

The finished liver cake according to the classic recipe should be placed in the refrigerator so that all layers are thoroughly soaked and it cools down. Before serving, it can be decorated with fresh herbs, boiled yolk or grated cheese. Liver cake with carrots and onions goes well with fresh vegetables.

To make it easier to prepare such a tasty and healthy dish, below are tips for housewives.

When choosing a liver, it is impossible to determine its taste. It is important to pay attention to the expiration date. But even a fresh product can be bitter (and should be sweet). To get rid of bitterness, you need to soak beef liver for liver cake (step-by-step recipe above) in milk for several hours.
Before cooking, the main product must be carefully examined for the presence of veins, films and bile ducts and removed. If this is not done, the pancakes will not be as tender, and the benefits will be much less.
To make the hard liver softer, you need to pour boiling water over it. Then it will acquire the desired loose consistency, and the cake will be well soaked.

One of the most unusual, delicious, satisfying and tender snacks is liver cake. It looks very beautiful on the table and is eaten instantly. We will tell you how to make liver cake.

The cake consists of a stack of liver pancakes with a delicious filling spread between them.

We will need:

For filling

fresh dill - a bunch;
onion – 3 pcs.;
garlic cloves – 3 pcs.;
carrots – 4 pcs.;
mayonnaise sauce – 300 ml;
oil – 80 ml;

For the cakes:

milk – 150 ml;
egg – 4 pcs.;
sunflower oil – 45 ml;
beef liver – 1 kg;
onion – 1 pc.;
cream 10% - 200 ml;
flour – 75 gr.

Step-by-step instruction:

We process all vegetables and liver, removing films, husks, peels and rinsing under the tap.
Cut the liver into small pieces and grind in a blender, adding slices of one onion
Break chicken eggs into a blender bowl, pour cream, sunflower oil, milk, add salt, flour and pepper to taste. Turn on the kitchen appliance. It turned out to be a kind of dough for pancakes.
We pour it into a frying pan treated with oil and make thin pancakes. Bake for 2 minutes on each side.
Let the pancakes cool. Let's start filling.
Grind the onion with carrot roots into fine crumbs, put it in a frying pan in oil and sauté until the products soften.
Finely chop the washed bunch of dill and pass the garlic cloves through a press. Mix processed products with mayonnaise.
Assembling the cake. Place the first cake on a flat wide plate.
Cover it with a layer of mayonnaise with herbs and garlic and carrot and onion mixture, cover with a second pancake.
We continue this way until the ingredients and pancakes run out.
If there is still some filling left, don’t throw it away, but coat the sides of the cake with it.
Sprinkle it with herbs and close it in the refrigerator for 4 hours, then cut it into pieces and enjoy.

From chicken liver

A more dietary and lighter version of the meal.

Recipe Ingredients:

salt to taste;
egg – 2 pcs.;
sour cream – 120 gr;
carrots – 1 pc.;
ground pepper to taste;
chicken liver – 0.5 kg;
onion – 1 pc.;
flour – 60 g;
dill – 5 stalks;
butter – 30 g;
garlic – 1 clove;
liquid oil – 30 ml.

How to make chicken liver cake:

Examine the chicken liver. If there are veins or film, remove them.
We pass the liver through a meat grinder.
Pour the eggs into the resulting mass, add salt and black pepper. Stir.
Place the resulting dough with a tablespoon on the bottom of the frying pan and bake pancakes with the addition of sunflower oil.
Grind the vegetables using a grater or a knife.
Fry the onion in melted butter first, and then the carrots.
Add sour cream to them, add chopped garlic, herbs and salt.
Coat each pancake with the resulting filling and place a new pancake on top.
Spread the remaining sour cream over the sides of the cake.
Remove the dish to infuse in the refrigerator for 3 hours.

With cheese

Grocery list:

one onion;
cheese – 90 gr;
salt to taste;
milk – 100 ml;
small cherry tomatoes - 5 pcs.;
one egg;
two cloves of garlic;
beef liver – 0.6 kg;
a handful of fresh herbs;
wheat flour – 150 gr;
sour cream – 60 gr.

How to make beef liver cake:

Process the liver and grind its pieces through a meat grinder.
Next add the peeled garlic and onion. It turned out to be minced meat.
Separately, beat the egg and pour into the liver mass, add salt, flour, milk. We form the dough, its thickness similar to sour cream.
We bake pancakes in a frying pan.
Grind a piece of cheese on a grater and mix it with sour cream.
Place the first pancake and grease it with creamy mixture. We do this with each layer. Forming a cake.
Heat the oven to a temperature of 18 degrees. Cook our cake in it for another 15 minutes.
During this time, the cheese will melt and the cake will set. Decorate it with halved tomatoes, chopped herbs and cheese. You can eat it warm.

Delicious and satisfying pork liver cake

What to take:

For the cakes:

two chicken eggs;
30 ml sunflower oil;
10 grams of salt;
0.1 kg flour;
100 ml milk;
10 grams of baking powder;
500 grams of pork liver;

For filling:

two carrots;
8 grams of ground pepper;
100 grams of mayonnaise;
two cloves of garlic;
two onions;
60 ml oil.

Step-by-step preparation:

Grind the pieces of liver using a blender.
Pour milk and raw eggs into the resulting minced meat.
Pour in flour combined with baking powder.
Mix well with the addition of sunflower oil.
Fry pancakes from liver dough in a frying pan.
While the stack of cakes is cooling, let's make the filling.
Finely chop the cooked vegetables and fry until they become soft. Don't forget to add vegetable oil.
Press the garlic through a press and crumble it into mayonnaise, add black pepper.
Lubricate each cake with this mixture, and place sautéed vegetables on top of the mayonnaise mixture. Forming a cake.
Decorate the delicacy with chopped herbs and put it in the refrigerator.

Main components of the recipe:

two processed cheeses;
egg – 4 pcs.;
champignons – 0.4 kg;
pork liver – 1 kg;
five garlic cloves;
milk – 0.1 l;
two carrots;
salt to taste;
flour – 60 g;
two onions;
mayonnaise – 100 gr;
sunflower oil – 40 ml;
a pinch of ground pepper.

Cooking step by step:

Grind the liver and pieces of one onion in a meat grinder.
Pour flour into the minced meat, pour in milk and add raw eggs, you can add salt. Mix everything.
Bake pancakes from the resulting dough for 2 minutes on each side.
When all the cakes are cooked, sauté the remaining chopped onion in oil.
Add mushrooms to it and continue frying.
Next add the grated carrots. When everything is ready, cool the mass.
Mix chopped garlic with mayonnaise.
We first soak each pancake with the mayonnaise mixture, and then lay out the fried vegetables and mushrooms. One of the cakes can be coated with melted cheese.
And so layer by layer.
For decoration, you can crumble chopped boiled eggs with parsley. Cover the dish in the refrigerator for an hour and serve.

The New Year and Christmas holidays are not over yet and for those who love liver dishes, I offer a recipe for an excellent snack cake. Beef liver cake is tasty, satisfying and looks beautiful on the holiday table.

for pancakes:

600 g beef liver
3 raw eggs (there are 2 in the photo, but you need 3)
2 tbsp. l. flour
150 ml milk
salt, pepper to taste
vegetable oil for frying

for interlayer:

1 large onion
1 large carrot
2 cloves garlic
150 g mayonnaise or 75 g mayonnaise + 75 g thick natural yogurt
vegetable oil

For decoration:

handful of walnuts
greenery

Cooking method:

First, let's prepare the dough for the liver pancakes, from which we will assemble the cake.

Wash the beef liver, cut it into small pieces and grind it twice in a meat grinder.

Beat 3 eggs well with a whisk.

Mix the liver, eggs, 2 tbsp with a mixer (preferably) or a large whisk. l. flour, 150 ml milk, salt and pepper to taste. The dough for liver pancakes is ready.

Now in a small frying pan in vegetable oil we will bake thin (if possible) pancakes, turning them over with a wide spatula, the widest one you have.

I got 5 pancakes with a small addition, which I also fried and ate with pleasure. By the way, I checked the pancakes for salt, it was a little under-salted, which means I’ll add salt to the filling. If I had over-salted it, I wouldn’t have salted the filling at all.

Let's prepare a layer for the liver cake. Peel and finely chop the onion, and grate the carrots on a fine grater. Then sauté the onion in vegetable oil until transparent.

Add the carrots and continue to fry over low heat until the carrots are soft.

Add garlic passed through a press to the mayonnaise. By the way, you can quickly prepare mayonnaise yourself, it is much tastier and healthier than store-bought. See the recipe here. Half of the mayonnaise can be replaced with natural yogurt, the result will be no less tasty and not so fatty.

Mix onions with carrots and mayonnaise with garlic. I add a little salt because I didn’t add enough salt to the pancakes.

Each pancake, except the top one, is generously greased with filling. The top one is just mayonnaise.

Here we have such a nice beef liver cake.

We will use walnuts for decoration. First, lightly fry them in a dry frying pan, stirring continuously.