Liver cake with sour cream sauce
12 servings
60 minutes
Liver cake with sour cream sauce is an original dish of Russian cuisine that combines the tenderness of liver with the lightness of sour cream sauce. Its origin is linked to culinary traditions where liver was used in everyday and festive dishes. The cake has a soft taste, slightly sweet due to carrots, and aromatic thanks to garlic and herbs. Light liver pancakes are soaked in sour cream sauce, creating a harmonious combination of textures and flavors. This dish is suitable for both a cozy family dinner and a festive table. Serving the layered cake with herbs and fresh cucumbers makes it not only appetizing but also aesthetically pleasing.
1
Chop the onion finely, grate the carrot on a medium grater. Heat vegetable oil in a pan and sauté the onion, then add the carrot and sauté for 5 minutes.
- Onion: 200 g
- Carrot: 200 g
2
We crush the garlic through a press, finely chop the greens, and mix them with sour cream.
- Garlic: 3 cloves
- Green: 1 bunch
- Sour cream: 400 g
3
We wash the raw liver and grind it in a blender or meat grinder. We add eggs, mix, and pour in milk. We add flour, salt, and mix thoroughly.
- Chicken liver: 600 g
- Chicken egg: 2 pieces
- Milk: 100 ml
- Wheat flour: 100 g
4
I did all this in a blender. In a pan, we heat vegetable oil and pour in part of the batter. We fry the pancakes until cooked on both sides for 5 minutes under a lid. We spread sour cream sauce on the warm pancake and place carrots with onions on it. We slice cucumbers into rounds and place them on top.
- Sour cream: 400 g
- Onion: 200 g
- Carrot: 200 g
- Cucumbers: 100 g
5
Cover with a second pancake and assemble the cake this way. 5 pancakes are just right! Sprinkle the cake with herbs and let it soak in the fridge.
- Green: 1 bunch