Liver cake with two different fillings
6 servings
120 minutes
A liver cake with two fillings is a true culinary masterpiece. It combines the tenderness of beef liver with the spiciness of vegetable and egg fillings. This dish originated from gastronomic experiments and has become a find for lovers of unusual snacks. The light liver layers are soaked in mayonnaise mixtures with a garlic aroma, while the decoration of vegetables, greens, and cheese makes it not only tasty but also aesthetically appealing. The cake's flavor is rich and velvety with subtle spicy notes, and its texture is soft yet dense. This cake is perfect for a festive table – it will surprise guests with its unconventional approach to favorite ingredients and provide harmony of flavors in every bite.
1
Wash the fresh beef liver, dry it with a towel, remove the membranes. Cut into medium-sized pieces and place in a grinder.
- Beef liver: 500 g
2
Chop one onion finely and also put it in the grinder. Grind the liver with the onion until it reaches a more or less homogeneous mass.
- Onion: 2 heads
3
Add flour, 2 eggs, salt, and pepper to the liver and onion, and blend a bit more. It will result in a batter like for pancakes or fritters.
- Wheat flour: 2 tablespoons
- Chicken egg: 5 piece
- Salt: to taste
- Fresh bell pepper: to taste
4
Bake three thick pancakes from the prepared batter - these will be the layers of the future cake. Let cool.
5
Finely chop the second onion, grate the carrot. Sauté the onion and carrot, then cool.
- Onion: 2 heads
- Carrot: 1 piece
- Vegetable oil: to taste
6
Boil 3 eggs. Cool them down. Remove the yolks from two eggs and crumble them. Leave one egg for decoration.
- Chicken egg: 5 piece
7
Finely chop the garlic (you can slightly crush it) and mix it with mayonnaise.
- Garlic: 2 cloves
- Mayonnaise: 250 g
8
Mix a portion of mayonnaise with garlic (about one quarter) with the yolks to get a homogeneous mass. Put it in the refrigerator.
- Chicken egg: 5 piece
- Mayonnaise: 250 g
9
Chop the egg whites (i.e., 2 whites) from which the yolks have been removed and mix with a portion of mayonnaise (approximately one quarter).
- Chicken egg: 5 piece
- Mayonnaise: 250 g
10
Mix the cooled carrots and onions with a quarter of the mayonnaise.
- Carrot: 1 piece
- Onion: 2 heads
- Mayonnaise: 250 g
11
Place the liver cake on a plate, spread a mixture of carrots and onions with mayonnaise. Cover with another cake, which is spread with a mixture of egg whites and mayonnaise, then cover with a third cake, spread with the remaining mayonnaise.
- Mayonnaise: 250 g
12
Slice the tomato into thin rounds. Cut the egg, reserved for decoration, into rounds (conveniently with an egg slicer). Slice the pickled (or marinated) cucumbers into thin half-moons. Grate the cheese.
- Tomatoes: 1 piece
- Chicken egg: 5 piece
- Marinated cucumbers: 3 pieces
- Hard cheese: 100 g
13
Arrange tomato slices on the cake in the shape of flowers, place egg slices on top, make leaves from cucumbers, and fill the empty space with cheese. Pipe a neat border of yolk-mayonnaise cream around the edge of the cake. Decorate with red pepper and greens.
- Fresh bell pepper: to taste
- Fresh herbs: to taste
14
The cake should sit in the refrigerator for at least a couple of hours before consumption.
