Liver cake
8 servings
60 minutes
Liver cake is a refined dish of European cuisine that has won the love of gourmets for its tenderness and rich flavor. The history of this dish begins in home recipes where practical housewives transformed simple ingredients into a true culinary masterpiece. Thin liver pancakes soaked in aromatic mayonnaise and layered with juicy fried carrots and onions create an amazing combination of textures. The taste of the cake is rich, slightly spicy, with delicate creamy notes. It is perfect as an appetizer on a festive table or a hearty treat among family. Serving it chilled enhances the flavor and makes the texture denser, but it can also be enjoyed warm. Liver cake embodies simple yet sophisticated gastronomy that delights the heart and warms the soul.
1
Wash the liver, remove the membranes - it's such a tedious job. Chop the liver in a blender.
- Chicken liver: 800 g
2
Add milk, eggs, flour, vegetable oil, and salt, and mix well. Pour the batter into a heated pan and fry the pancakes on both sides.
- Milk: 250 ml
- Chicken egg: 3 pieces
- Wheat flour: 200 g
- Salt: to taste
3
You only need to grease the pan with oil for the first flatbread; the others will separate thanks to the oil in the dough.
4
Grate the carrot, slice the onion into half rings, salt everything, and fry the vegetables in vegetable oil for 5-7 minutes until golden.
- Carrot: 200 g
- Onion: 2 pieces
- Salt: to taste
5
Take the fried flatbreads one by one, spread with mayonnaise, layer with onion and carrot, then cover with the next one.
- Mayonnaise: 300 g
6
At the end, coat the cake with mayonnaise and let it cool. You can eat this cake warm, but I prefer it cold.
- Mayonnaise: 300 g