Sponge cake with nuts and raw liver
4 servings
30 minutes
Nut and raw liver biscuit cake is a rare and unusual dish of Russian cuisine that combines the airy texture of biscuit, the rich flavor of walnuts, and the spiciness of beef liver. Historically, the combination of sweet and savory appeared in ancient recipes as chefs sought new taste dimensions. The delicate biscuit made with chicken egg and flour forms the base of the cake, complemented by aromatic apricot puree. The liver mixed with fruit puree adds a deep and interesting flavor nuance. Finally, the surface of the cake is decorated with crispy fried nuts that provide a pleasant texture. This dish can become an exotic dessert that surprises guests with its unusual ingredient combination and offers something for gourmets who enjoy unconventional culinary solutions.
1
Whip the egg whites into a foam, gradually add 20 g of sugar, incorporate the yolk and flour, mix everything lightly, and bake in a mold or on a sheet.
- Sugar: 50 g
- Chicken egg: 1 piece
- Wheat flour: 20 g
2
Make puree from dried apricots and 40 g of sugar, cool it down, and mix with mashed liver.
- Dried apricots: 50 g
- Sugar: 50 g
- Beef liver: 60 g
3
Cut the cooled biscuit into 3 layers, spread with apricot puree, stack them together, and sprinkle with finely chopped roasted nuts on top.
- Dried apricots: 50 g
- Walnuts: 25 g