Baked liver cake
6 servings
60 minutes
Baked liver cake is a fragrant dish of Russian cuisine, a delightful combination of tender liver pancakes and spicy sour cream with vegetables and garlic. This dish resembles a layered pie, but instead of traditional dough, thin, airy liver layers are used that are baked to a light golden brown. The origins of the recipe trace back to the traditions of Russian village families where liver was always valued for its nutrition and rich flavor. The finished cake has a soft texture, a mild spiciness from garlic, and sweetness from sautéed vegetables. It is served as either a cold or warm appetizer at family gatherings. It pairs perfectly with fresh herbs and light sauces and wonderfully complements festive tables, surprising guests with its unusual presentation and rich taste.
1
Preheat the oven to 180 degrees.
2
In a blender, mix liver, milk, eggs, flour, salt, pepper, and oil. Extinguish the soda with vinegar. Mix everything together. I have a regular silicone mold for baking, I just poured it on the bottom, the pancakes don't rise much. We make each one separately in the oven, each yields about 6-7 pieces.
- Chicken liver: 800 g
- Wheat flour: 4 tablespoons
- Chicken egg: 2 pieces
- Milk: 70 ml
- Salt: to taste
- Ground black pepper: to taste
- Baking soda: to taste
- Vinegar: to taste
- Vegetable oil: 3 tablespoons
3
At this time, grate the carrots on a large grater, finely chop the onion, send everything to the frying pan and sauté for 30 minutes.
- Carrot: 3 pieces
- Onion: 1 piece
4
We make a cake. Mix sour cream with fried ingredients, garlic, and salt. Take a pancake, spread the prepared sauce on it, place the next one, and continue until the end. I also spread the last pancake because I decorated it with an egg, this is optional.
- Sour cream 20% fat: 400 g
- Garlic: 3 cloves
- Salt: to taste
5
That's it, the cake is ready! Enjoy your meal!
