Preparing the “cream”

After preparing the pancakes, let's start filling. To do this, finely chop the onion (into cubes) and grate the carrots. Combine and fry on hot frying pan in vegetable oil, over medium heat for 10 minutes, add salt and pepper. Then leave to cool. At this time, prepare the sauce - combine mayonnaise with peeled garlic and passed through a garlic press. Mix well.

Forming a cake

Next you need to grease the cakes with mayonnaise and sprinkle with fried onions and carrots or mix everything together and apply one layer to each pancake. Having folded several layers (4-5 pancakes), we decorate the top pancake with mayonnaise, grated whites and yolks (whites on the sides, yolks on top) and a carrot rose. The cake is ready!

If desired, you can make a different filling:

• mushrooms fried with onions;
• any fish roe;
• mashed potatoes;
• grated eggs with mayonnaise;
• grated cheese with garlic and mayonnaise and others.

A delicious recipe for making liver cake can be seen in the video

Secrets of successful cooking

Let's reveal a few secrets for making the most delicious liver cake.

1. If you are cooking for the first time, use chicken liver. It is easier to prepare - it does not form lumps and is well fried.
2. To prepare pancakes, use a frying pan with a small diameter - no more than 20 cm.
3. If the pancakes stick to the frying pan, heat it very well and grease it with vegetable oil each time before the first three pancakes.
4. Before serving, the cake should stand in the refrigerator for about 2-3 hours, and then another 20 minutes at room temperature. This way it will come out very tender and will have an expressive taste.
5. Together with regular salt and pepper, you can use different spices - paprika, nutmeg, thyme and others. They will give the liver cake a special taste.

I would like to add - don’t be afraid to experiment, try something new! After all, this is how culinary masterpieces are made!

12/05/2016 1,067 0 ElishevaAdmin

Snack cakes, rolls

Liver cake - this dish is widespread among our housewives, and there are many reasons for this. It is prepared simply and clearly, designed according to everyone’s imagination; You can use a variety of livers as raw materials and, knowing the characteristics of each type, prepare them in the most suitable way.

The main thing is that such a dish can be made for current breakfasts and dinners, or you can dress it up and make it a nail festive table. Both guests and family eat liver cake with pleasure and pleasure; there is always a demand for it. The dish, in general, is inexpensive, healthy and not too labor-intensive - why not cook it?

It was called a cake solely based on the uniformity of its design. As for any cake, the cake layers are baked, and then they are stacked on top of each other, spreading and shifting various products. The folded stack of cakes is subjected to final decoration, and then given time to stand.

As you can see, the similarity in creating the form is very great, but the content is opposite. Regular cake sweet, but liver has no sweetness, but there are onions, garlic, carrots, mayonnaise and, of course, liver.

They say that Ukrainian housewives came up with the idea of ​​preparing liver in the form of a cake, and then their experience was adopted by the Russians and everyone else who managed to get acquainted with this dish. Let's see how to make a liver cake.

Liver cake - general version

Ingredients

- ½ kg of liver of any origin

200 g flour

300 ml milk

3 onions

6-8 cloves of garlic

Vegetable oil

Ground black pepper

1. Grind the liver together with the onion in a meat grinder, add milk, release 3 eggs (and immediately set one to hard boil). Sprinkle with pepper and salt, add flour and beat the dough like pancakes.

2. Pass the garlic through a press and mix with mayonnaise.

3. Fry the pancakes on both sides in a frying pan, without making them too thin so as not to tear. We grease each pancake with mayonnaise, put the next one on top, and so on until the liver dough is finished.

4. Boiled egg three, and sprinkle this crumb on top of the cake. It is also appropriate to place fresh herbs on the egg.

This is the outline of the recipe, its basis. In fact, there are many instructions specifying liver cakes by type of liver. Pork or beef liver produces more grainy cakes than poultry liver. Chicken, turkey and goose livers make the most tender cakes.

There is also a difference in which type of liver requires more or less flour, so let's get down to specifics.

Beef liver cake recipe

Ingredients

- ½ kg beef liver

2-3 tbsp flour

2-3 carrots

- ½ tbsp milk

1-2 onions

1-2 cloves of garlic

40 g vegetable oil

Ground black pepper

Parsley

1. Prepare vegetables. We clean, wash, dry, then chop: onion into half rings, three large carrots.

2. Place a frying pan with oil, fry the onion first, then add the carrots and fry together until the carrots become soft and acquire a golden glow.

3. Cut the liver into pieces, grind it through a meat grinder or grind it in a blender. We release the eggs, pour in the milk, salt, pepper and beat with a whisk. By adding flour, we get the dough and fry pancakes from it.

4. Mix mayonnaise with garlic, passed through a press, and chopped herbs. This is the “cream” that we will use to coat the cake layers.

5. Grease each pancake with mayonnaise cream, place carrots and onions on top, and assemble the cake. Coat the entire cake with mayonnaise with herbs and garlic, let it stand until it is soaked and permeated.

Pork liver cake with mushroom filling

Ingredients

- ½ kg pork liver

2 tbsp flour

2 tbsp sour cream (+ 1 - 1½ tbsp for filling)

1 carrot

2-3 tbsp mayonnaise

1 onion (+3 for filling)

6 medium champignons

2 cloves of garlic

Processed cheese, for example, “Druzhba”, unsweetened

Ground black pepper

Parsley

1. Cut the liver into pieces, put it in a blender bowl along with flour, onion (1 head), flour, egg, sour cream (2 tbsp) and grind. Salt, pepper, fry pancakes.

2. Prepare the filling. Chop the onions and mushrooms, three carrots, press the garlic in a press. Fry everything together to evaporate the liquid. Then mix with sour cream, mayonnaise, a clove of garlic, and a second clove, which we also crush. Chop the greens and also add them to the total mass of vegetables, mix well.

3. Form the cake: place the pancakes on top of each other, transferring them with filling. Leave it to coat the cake on all sides. We decorate the top with shavings from processed cheese, rubbing it on a grater, and chopped herbs.

Chicken liver cake with carrot filling

Ingredients

- ½ kg chicken liver

- ½ tbsp wheat flour

2 tbsp sour cream

5 tbsp mayonnaise

3 onions

2 carrots

2 cloves of garlic

2 tbsp vegetable oil (+ 2 tbsp for filling)

2 pinches of salt

2 pinches ground black pepper

1. Three carrots, not too large, on a medium grater, cut the onion into half rings. Fry them together by adding 2-3 tablespoons of oil to a frying pan. Vegetables should brown and become soft - this is the filling.

2. Scroll the liver in a meat grinder, release 2 eggs into it, add sour cream and flour, sprinkle with pepper and salt. Mix well and get a dough. Hard-boil the remaining 2 eggs and cool sharply.

3. Prepare a frying pan by heating the oil on it, take a ladle and fry the pancakes. The diameter of one pancake should be 15 cm; fry, turning, until thoroughly browned. But don't overcook.

4. Crush the garlic and mix it with mayonnaise.

5. Place the cakes in a stack: grease each with mayonnaise and garlic, sprinkle with onion and carrot filling. Grind 2 eggs, boiled and cooled, on a fine grater and sprinkle over the top crust.

6. Let the liver cake stand for 1-2 hours so that it soaks.

Light liver cake, for dieters, with butter cream

Ingredients

500-700 liver of any origin, fresh

Fresh lemon juice

200 g heavy cream

50 g rolled oats or oatmeal flakes

2 onions

Ground pepper, white and black

1. Scald the liver with boiling water, soak oatmeal or rolled oats flakes in milk. After cutting the liver into pieces, we twist it through a meat grinder along with oatmeal and onions. Drop the eggs into the minced meat, beat lightly and fry pancakes from this liver-oatmeal dough.

2. Prepare the cream filling. Whip the cream, add lemon juice, crushed garlic, and sprinkle with pepper.

3. Place the pancakes one on top of the other, brushing with cream instead traditional mayonnaise. Having laid out all the pancakes, decorate the cake with cream and garnish with herbs. Let it sit for half an hour and serve.

These are cake recipes for the family, for everyday life. If you are preparing a liver cake for a holiday, then you can, firstly, make the pancakes a little wider in diameter, prepare a larger and more intricate filling - this is secondly. And the main thing is to decorate the cake in a festive way.

Here you can attract fresh carrots, bright tomatoes, and salad peppers rich colors, and olives, black and green, and decorative canned corn. If the filling is mushroom, you can leave a few beautiful mushrooms, cut them into slices and use them for decoration. Eggs are not always just tinder; you can cut lilies out of them and combine them with cucumber petals.

Some use it for decoration liver cake grated cheese and achieve an external resemblance to the traditional Napoleon - apparently in order to prank the guests.

And others create real floral compositions by placing creamy cheese callas with stems and stamens on the cake. And all this is made from greens, vegetables and other products.

How to decorate a liver cake:

Video recipe for making a delicious liver cake

Have you decided to go for liver cake? Especially for you, in detail how to prepare a liver cake according to all the rules. Of course, the liver cake looks like only a professional chef could make it. But in reality, everything is simpler than it seems. There is a simple way to ensure that the liver pancakes that make up the cake do not fall apart, are not hard, do not burn or become bitter. We'll give you perfect proportions products for the cake. We'll tell you how much mayonnaise is needed for soaking. And it is not at all necessary to start by fencing a tall structure of 10-12 layers. First, prepare liver cake, such as in the photo. Isn't he cute? And you only need to fry five pancakes for him. Any skill can be mastered with experience. The simpler the initial task, the more impressive the end result will be. So, let's get down to business!

Ingredients:

for 3 cakes (or 1 tall):

• pork (or beef) liver – 700g;
• milk – 100 ml;
• chicken egg – 2 pcs.;
• wheat flour – 150g;
• sunflower oil– 20 ml;
• salt - to taste;
• onion – 1 pc.;
• carrots – 1 pc.;
• mayonnaise – 2 packs;
• garlic – optional (about 5 cloves needed);
• greens - for decoration.

Method for making liver cake

First let's look at typical mistakes for those who can’t make liver cake:

1. incorrect proportions of ingredients (for example, not enough flour - pancakes crumble),
2. there is not enough oil in the dough - the pancakes burn,
3. too much strong fire– pancakes are not fried until cooked,
4. not enough mayonnaise - the cake is not soaked enough,
5. too much garlic - the dish will be bitter.

And now in detail about how to prepare a liver cake so that it turns out tasty, beautiful, and “correct.”

First you need to deal with the liver. This is a very fancy product that must be purchased fresh. I do not recommend taking frozen liver, because after defrosting its taste is lost. To prepare liver cake will do both pork and beef liver. There is no fundamental difference, the only thing is the cost (beef is 2 times more expensive).

Soak the liver in water or milk for several hours, and then pass it together with one peeled onion through a meat grinder or grind these products using a food processor.

Beat the eggs there.

Pour in milk. Beat everything well until smooth. The dough for the liver cake should turn out approximately like thick sour cream, without lumps. Add flour or milk if necessary.

Pour sunflower oil directly into the dough and stir.

Now you can fry the “cakes”. Heat the frying pan, switch the heat to low. Next, pour the dough into a ladle and spread it in a thin layer over the entire bottom. You need to fry the liver pancake on both sides, but always on low heat so that the inside of the pancake can cook well.

The dough should yield approximately 15 pancakes, which is enough for 3 low cakes (5 pancakes each). By the way, if you want, you can make a tall liver cake from the entire amount of pancakes. While the liver cake layers are cooling, grate the carrots and fry them lightly in a frying pan, then cool. Lubricate each pancake with mayonnaise, then lay out the carrots (2-3 teaspoons are enough), cover with the next pancake and repeat this several times.

We also grease the top of the cake with mayonnaise and decorate with herbs or grated boiled egg. We leave the cake in the refrigerator for several hours so that it is well soaked. Before serving, do not forget to cut the liver cake into portions.

Bon appetit!

Victoria Panasyuk

Do you want to surprise your friends? Prepare the most delicious liver cake, it's quick and delicious...

The dish can be served with any side dish. It does not incur any special financial costs, and all the ingredients are easily available. You can make this appetizer with beef, pork, or chicken liver. For a delicious 5-layer liver cake we will need the following...

INGREDIENTS

• 0.5 kg. beef liver (you can combine, for example, 300 g of beef + 200 g of chicken liver, then the pancakes will turn out more tender);
• 2 chicken eggs;
• 100 ml. milk;
• 3 heaped tablespoons of flour;
• Salt and pepper to taste.

For the savory filling:

• 4 medium sized carrots;
• 3 onions;
• vegetable oil;
• 3-4 cloves of garlic;
• a pack of mayonnaise (200-250 g);
• salt and pepper also to taste.

COOKING

• We prepare the liver for heat treatment: clean from veins, remove pieces of fat, rinse thoroughly under running water to remove remaining bile.
• Next, cut into pieces measuring approximately 3 by 3 cm.
• Grind the pieces in a way accessible to you (in a meat grinder or blender).
• Add to the resulting homogeneous mass milk and mix.
• Beat in the eggs, add them to the mixture, add flour and spices a spoonful at a time.
• Mix thoroughly again or beat with a blender. The dough should be slightly thick and flow smoothly across the pan. If you add extra flour, add a little more milk.
• Next, heat the frying pan. Pour the dough into a ladle and spread it evenly over the pan. Cook over medium heat until golden brown crust and then turn it over.
• On the second side, fry the pancake in 2 times less time than on the first side to avoid drying it out. The time depends on the thickness of the layer and the quality of the pan. If you use a Teflon frying pan, then less oil will be needed for frying, and therefore fewer calories. This is suitable for those who are on a diet.
• Place the finished pancake on a plate.
• Preparing the filling. Cut the onions;
• Three carrots on a coarse grater;
• Heat the frying pan, pour the onion into it, fry it lightly, then add the carrots.
• Fry until fully cooked.
• In a separate plate, mix mayonnaise with pre-squeezed garlic. You can add the amount of garlic as you wish. If you love more spicy dishes, give yourself a couple more cloves. If not, then reduce the amount.
• Let's start assembling the cake and decorating it. Place the crust on a plate, put a mayonnaise-garlic spread on it, then a layer of carrots and onions. We repeat this operation five times.
• Sprinkle the top layer grated eggs, the cake will get a nice white color.
• Place tomato halves on top for beauty and juiciness.
• Decorate the side edges with parsley or other herbs. That's all..., put the most delicious liver cake in the refrigerator for 2-3 hours and serve.

PS. Liver goes well with any vegetables; if you don’t like carrots, you can use champignon mushrooms instead. For the same amount of dough you will need about 200-250 grams of mushrooms. You need to first fry them until half cooked, and only then add the onion. The rest of the cooking scheme remains unchanged. If you just want a tasty meal in the evening, but don’t have a tomato on hand, don’t despair. Just decorate the cake with fresh herbs, which go well with minced liver. If you wish, you can cut out flowers from various types vegetables for decoration, such as carrots, sweet peppers. Then the dish will be very original and look beautiful not only on everyday table, but also on a festive occasion. This dish is perfect for absolutely any occasion. Your family will be delighted.

Bon appetit!