Chicken liver cake with mayonnaise-garlic cream
8 servings
90 minutes
Chicken liver cake with mayonnaise-garlic cream is a true masterpiece of Russian cuisine that surprises with its tenderness and rich flavor. The layers made from chicken liver, prepared like thin pancakes, are soaked in a fragrant sauce of homemade mayonnaise, garlic, and fresh carrots, creating a harmony of tastes. This dish, rooted in the culinary traditions of Slavic peoples, is perfect for festive tables or cozy home evenings. The light texture of the liver combines with the spicy sharpness of garlic and the creamy softness of mayonnaise, while fresh herbs and egg yolk complete the composition. The cake not only pleases the eye but also becomes a focal point at the table – its rich taste and original presentation invariably evoke admiration from guests.
1
We grind the pre-washed chicken liver into a bowl. We also add ground and raw vegetables - onion, one carrot, two medium-sized potatoes, and two raw eggs.
- Chicken liver: 1 kg
- Onion: 1 piece
- Carrot: 2 pieces
- Potato: 2 pieces
- Chicken egg: 2 pieces
2
Carefully mix in the sifted flour. The consistency should be like sour cream. Add salt and spices to taste.
- Wheat flour: 3 tablespoons
- Salt: to taste
3
We leave it for about 15 minutes for the ingredients to get acquainted.
4
Heat a frying pan about 20 cm in diameter. Larger pans make it hard to flip the pancake without breaking it. Pour in about 3 tablespoons of olive or refined sunflower oil. Don't worry about using too much, as the liver absorbs a lot of oil and can burn if not enough is used. Let it heat for about 10 seconds. Stir the liver mixture well with a medium ladle and pour the first portion into the pan. Allow it to spread across the surface (like with pancakes). Use medium heat. Wait until the edges are nicely browned, then carefully flip it over with a spatula. Note! The first attempt may not go smoothly—the pancake might break. Don't worry, just add a bit more flour to the mixture. Another tip: you can place a flat plate of suitable diameter on the browned pancake and flip it without breaking. Try to make the pancakes thin for a more tender and flavorful cake.
- Olive oil: 200 ml
5
After baking the liver pancakes from the entire mass, they should be layered on top of each other, spreading the gaps with a mixture of homemade mayonnaise and garlic. You can also grate carrots on a fine grater and add them to this sauce. Leave the carrots raw for better taste and health benefits! Spread the layers generously with sauce, remembering that liver absorbs quickly. Coat the top layer with sauce again and sprinkle with crushed yolk or dill on top. Let it rest for an hour to an hour and a half.
- Homemade mayonnaise: 300 g
- Garlic: 3 cloves
- Carrot: 2 pieces
- Egg yolk: 4 pieces
- Dill: 1 bunch