How to bake a liver cake. Liver cake in a new way

It is hard to believe, but until recently, the phrase "liver cake" caused bewilderment among our compatriots. We associate the concept of "cake" with sweets, so what does the liver have to do with it? Is it a matter of the perverted taste of the culinary experts or does the dish have some secret?

As it turns out, everything is much simpler. Liver cake does not belong to desserts, but to second courses or even snacks. And they named it so for the method of preparation - pancakes are baked (or rather, fried) from the by-product itself, which are then coated with “cream” (usually mayonnaise). Other layers are not excluded - from passivated or fresh vegetables, fried mushrooms, cheese and boiled eggs. Garlic is sometimes added to mayonnaise - for a special piquancy. Decorate the dish accordingly, like a real cake. In order for all its tastes to come together, the dish is placed in the refrigerator for several hours.

Traditionally, beef liver is taken for the test, but it can be replaced with chicken or pork. In the first case, the cake will not have such a rich taste, in the second dish it may be bitter (to avoid this, the offal must be soaked in milk for about half an hour). By the way, some chefs prefer to make a "mix" of their different types of liver.

Fry the cakes in a pan, like ordinary pancakes. The smaller the diameter of the dishes, the easier it will be to manage their turning over. In fact, you need to cook a large diameter. The dish turns out to be appetizing and juicy, in this form even those who do not really like it are happy to eat the liver. You have to tinker a bit with its preparation, and therefore liver cake is served most often for the holidays.

Beef liver cake classic - the easiest recipe

This recipe can be safely called basic - both beginners and more experienced chefs can take it as a basis. Due to the large number of eggs, liver pancakes keep their shape well and do not break, and a layer of fried vegetables makes the cake juicy and tender.

You will need:

• beef liver about 800 g;
• flour - 50 g (2 tablespoons with a small slide);
• eggs - 5 pcs.;
• carrots and onions (choose medium-sized vegetables) - 2 each;
• mayonnaise - 100 ml (about 3-4 tablespoons);
• odorless sunflower oil - 5-6 tbsp. l.;
• dill greens - 1 medium bunch.

Cooking steps:

1. Wash the liver, dry it with a paper towel and separate the veins and films with a sharp knife. Grind in a meat grinder or with a blender.

2. Beat the eggs into the resulting semi-liquid slurry and mix well with a whisk. Continuing to stir, add flour and salt (about 0.5 tsp) to the mixture - you will get a dough that resembles thick sour cream in consistency.

3. Put the pan on the fire and pour quite a bit of oil on it. When it heats up well (at least half a minute should pass), reduce the fire to medium. Put 3-5 tablespoons of liver mass in the center (the amount depends on the diameter of the dish). Spread it over the entire surface of the pan with the back of a spoon or spatula so that there are no gaps (add a little dough if there is not enough) - in the end you will get a pancake a little thicker than usual.

4. After the cake is lightly browned on one side (lift a little and look), carefully turn it over to the other. Transfer the fried pancake to a plate to cool. Bake until the liver dough runs out, adding oil to the pan a little at a time, only as needed. The algorithm is the same as when frying ordinary pancakes, but these cakes need to be fried a little longer - 1-2 minutes each, so that the liver undergoes proper heat treatment.

5. While the heaped liver pancakes are cooling, prepare the layer. Peel, wash and chop the vegetables - grate the carrots on the fine side of the grater, and cut the onion into cubes (smaller is better, then the filling will be more homogeneous).

6. Put a deep frying pan or saucepan on the fire, pour in the oil and wait until it heats up (about 30-40 seconds). Put the vegetables in the oil, add a pinch of salt and sauté over low heat, controlling the uniformity of cooking by constant stirring. Determine the readiness of vegetables visually - the carrot will change color from orange to yellow, and the onion will become translucent, this will take about 4-5 minutes. Put the finished roast on a plate.

7. When all the components of the cake have cooled down, take on its “assembly”. Take a flat dish on which you plan to serve the cake, put one pancake from the liver on it. Spread a small amount of layer on its surface (about 1.5 tablespoons), and spread this layer with mayonnaise (0.5 tablespoons).

8. Repeat until the pancakes run out, apply only a layer of mayonnaise on the last one, also coat the sides well. Try to distribute the filling and sauce evenly among all the cakes.

9. Finely chop the dill. Sprinkle the cake with herbs on top and decorate on the sides (press lightly with your hands - it will stick by itself).

Elegant and festive liver cake is ready to serve.

This liver cake has its own highlight, it is a layer of fresh tomatoes. Such an additive makes the dish more juicy and less high-calorie - adherents of a healthy diet and those who are on a diet will certainly appreciate it.

You will need:

• liver (any) - 500 g;
• wheat flour - about 100 g (4 tablespoons with a slide);
• sour cream - 100 g (3 tablespoons);
• chicken egg - 2 pcs.;
• carrots - 2 pcs. for stuffing + 1 pc. For decoration;
• medium-sized onion - 1 pc. for the test + 2 pcs. For filling;
• vegetable oil - 50 g (2 tablespoons in the dough) + 100 g (4 tablespoons) for frying;
• mayonnaise - 400-500 g (12-15 tablespoons);
• fresh large tomato - 1 pc.
• quail eggs - 3 pcs.;
• green onions - 1 bunch;
• salt, ground pepper;
• raw smoked sausage (for decoration) - 5-6 pieces.

Cooking steps:

1. Wash the carrot thoroughly. Boil one without peeling (about 30-40 minutes after boiling, the fire is small). Check doneness with a toothpick (should be easy to pierce), cool under cold water and peel. Peel the rest raw and chop on the fine side of the grater.

2. Peel the turnip, set aside one for the dough, cut the rest into cubes.

3. Boil quail eggs (within 5-6 minutes after boiling), dip in cold water. Clean and cut into quarters.

4. Pass the liver and one onion through a meat grinder, beat chicken eggs into this “mashed potatoes”. Stir, add sour cream, salt (about 0.5 tsp) and pepper (a pinch, if desired). Continuing to stir, pour in the flour. The mixture should be homogeneous, and the consistency should resemble dough for pancakes or thick sour cream.

5. Heat a frying pan over medium heat (preferably a pancake) and place about 1 ladle of liver dough on it. Level the mass over the entire surface without gaps, then pour 1 tsp into the pan from one edge. sunflower oil.

6. Fry the pancake until browned (about 1 minute or a little longer), then carefully, trying not to break, turn over with a spatula. Put the finished cake on a plate. Repeat the procedure until the dough runs out - you will have a whole hill of pancakes.

7. Pour the remaining oil into a deep frying pan, heat it and put the chopped onions and carrots. Cook, stirring, over medium heat until the vegetables are golden brown. Transfer to a plate - let cool.

8. Wash the tomato, dry it with a paper towel, cut it in half lengthwise and remove the stalk attachment point. Cut into thin slices.

9. Gather together all the layers of the cake on a flat dish. Put the first pancake, grease it with mayonnaise, put on top of about 1 tbsp. l. passivated vegetables and spread over the entire surface.

11. Finely chop the green onion and sprinkle it over the entire surface of the cake, including the sides.

12. Cut the boiled carrots lengthwise into thin slices, roll the three widest strips across the rolls - you get impromptu buds. Place them in the center of the cake with the thin ends facing inward. Peel the quail eggs and cut lengthwise into quarters. Arrange them along the edge of the cake, and place curly folded sausage slices between them.

Juicy and very tasty liver cake is ready and now it can be served on the table. But it will be even tastier if you leave it for some time in the refrigerator to infuse. The layers will be soaked in sauce and toppings and will be just amazing.

Festive chicken liver cake with nuts

In this recipe, the characteristic taste of the liver is balanced by the taste of nuts, and the spreading sauce is homogeneous, which is evenly distributed between the layers. This liver cake is a real holiday dish for the most demanding gourmets!

You will need:

• liver (any will do) - about 700 g;
• eggs - 3 pcs. for the test + 1 pc. for sauce;
• small carrots - 2 pcs.;
• onion - 1 pc.;
• flour - 75-80 g (3-4 tablespoons with a slide);
• mayonnaise - 300 g (about 10 tablespoons);
• starch - 50 g (2 tablespoons);
• sunflower oil - 5-6 tbsp. l.;
• any greens - 1 small bunch;
• walnuts - 130 g;
• garlic - 1 large clove;
• salt, ground pepper.

Cooking steps:

1. Clean the liver from veins and covering films. Pass it through a meat grinder. Beat 3 eggs into the resulting mass, add flour, 0.5 tsp. salt, a pinch of pepper and starch. Use a spoon or spatula to mix into a smooth dough.

2. Pour oil (about 1 tablespoon) into a dry frying pan and heat it over medium heat. Place a salad ring in the middle (its size will correspond to the diameter of the future cake). Pour the liver mass into the mold and spread it with a spoon over the entire inner surface. Pour enough dough so that the pancake turns out without gaps, but not too thick.

3. After one side is browned (about 1 minute will pass), remove the ring and turn the cake over. Fry again and remove from the pan. Repeat the operation until the dough runs out (add oil very little).

4. In a small saucepan of salted water, boil an egg for decoration. When it boils, note the time and reduce the heat. After 8 minutes, remove the egg from boiling water and put in cold water. When completely cool, clean.

5. Wash and clean vegetables. Chop the onion with a knife - half rings or cubes, it does not matter. Cut the carrots first into thin slices along, then across - into small strips (if desired, you can use a large grater).

6. Pour 1-2 tbsp. l. oil, heat it up and put the vegetables to fry. Sauté, stirring, until golden brown. Place in a deep bowl.

7. Add garlic cut into 3-4 pieces and a boiled egg to the cooled vegetables. Beat with a blender - you will get a homogeneous mass of yellow-orange color. Add mayonnaise here (leave 1-2 tablespoons for decoration) and mix.

8. Chop the nut kernels into small pieces, finely chop the greens. Lay the cakes on the dish one by one and coat them with the resulting sauce. Cover the top layer and sides with regular mayonnaise. Sprinkle the cake with nuts and herbs, if desired.

Although such a liver cake will seem small enough to you, it is very satisfying and tasty, which all members of your family and happy guests will definitely appreciate. Prepare a cake appetizer for a holiday or New Year.

In this dish, liver cakes are layered with non-sautéed vegetables and mayonnaise, as in the classic recipe, but with pickled cucumber sauce (like Tartar). As a result, the taste of the cake is more piquant, with a slight sourness. This solution will appeal to those who do not really like fried onions. To make a liver cake delicious, you must always consider what foods your family loves.

You will need:

• chicken liver - 500 g;
• milk - 1 cup (200 ml);
• flour - 300 g (10-12 spoons with a slide);
• onion - 1 pc.;
• mayonnaise - 200 g (5-6 tablespoons);
• egg - 3-4 pcs.;
• garlic - 2-3 large cloves;
• small pickled cucumber - 3-4 pcs.;
• salt, ground pepper;
• hard cheese - 50 g;
• small fresh tomato (not soft) - 3 pcs.;
• dill and parsley - 4-5 branches.

Cooking steps:

1. Peel and wash the onion, cut it into 4 parts and pass through a meat grinder along with the liver. Add eggs, flour, spices and milk to this mass. Mix well - you should get a dough, like pancakes. Its consistency can be adjusted - if it is too thin, add one or two tablespoons of flour, if thick - a little milk.

2. Preheat a pancake pan, pour a ladle of dough onto it (no need to add oil) and spread it over the entire surface, as when frying ordinary pancakes. As soon as the cake is fried (literally after 30 seconds), turn it over, brown on the other side and remove. Continue baking until the batter is finished.

3. On the large side of the grater, chop the cucumbers, drain the excess liquid (squeeze lightly). Peel the garlic, wash and pass through the garlic. Add garlic and cucumber mass to mayonnaise and mix.

4. Fold the cake, brushing all the cakes one by one, including the top one. On the fine side of the grater, grate the cheese and sprinkle on top. Wash the parsley and dill, dry and chop (leave a few parsley leaves for decoration). Decorate the sides with chopped greens - sprinkle and lightly press with your hands. Cut the tomatoes into thin half-slices, build roses from these “petals” and decorate the cake. Put parsley leaves next to the flowers.

Liver cake with pickled mushrooms from Olga Matvey - video recipe

The most interesting thing is trying to diversify a familiar dish, for example, a liver cake, with a new taste. In this case, it is best to experiment with the filling. In this appetizer, some piquancy is only for the best, and therefore we will add pickled mushrooms. This video recipe also shows in great detail how to cook and assemble the cake.

I really like this recipe!

Liver cake recipe with mushrooms

This recipe differs from the classic one by the presence of cheese and champignons in layers. It turns out festively tasty, satisfying and beautiful. Liver cake with mushrooms is a very interesting alternative to the classic recipe.

You will need:

• chicken liver - 500-700 g;
• flour - 70-75 g (4 tablespoons);
• egg - 2 pcs. in the dough + 2 pcs. For decoration;
• sunflower oil - 150-170 ml (6-7 tablespoons);
• onion - 1 pc.;
• champignons - 300 g;
• hard cheese ("Russian" or similar) - 200 g;
• mayonnaise - 250 g (7-8 tablespoons).

Cooking steps:

1. Using a meat grinder, prepare semi-liquid minced meat from the liver. Salt a little (0.5 tsp of salt will be enough), add flour and 2 eggs. Mix the dough ingredients well.

2. Pour the dough into a pan with a heated oil ladle, trying to distribute evenly - you should get a plump pancake. Close the pan with a lid, fry the cake on one side (it will take about 3-4 minutes). Open the lid, turn it over and brown the other barrel. Repeat until all pancakes are baked.

3. Peel and wash the onion. Cut it in half lengthwise, then across - into thin half rings. Wash and dry the mushrooms, cut lengthwise into thin slices. Put the onion in a preheated pan with oil previously poured into it, sauté over medium heat. To fry evenly, stir with a spoon or spatula. As soon as it becomes translucent (2-3 minutes) - add the mushrooms and continue to fry for the same amount. After removing the pan from the stove, add a pinch of salt to the onion-mushroom mixture, stir and let cool.

4. Put the remaining 2 eggs in a saucepan or metal ladle, fill with water and put on fire. Add 0.5 tsp. salt, wait until it boils and turn down the heat. Boil for 8 minutes, then put the eggs in very cold water. After a few minutes, peel them, divide them into yolks and proteins, grate them on a fine grater into two separate dishes.

5. Grind the cheese on the coarse side of the grater.

6. Put a pancake on a serving dish, lightly spread it with mayonnaise. Sprinkle cheese on top and spread with mayonnaise again.

7. Do the same with the next cake, but put champignons instead of cheese.

8. Alternate the layers in this way until you put the last cake - after spreading it with mayonnaise, sprinkle it with grated yolk.

Spread the sides of the cake well too, decorate the lower part of the “turret” with the remaining cheese, and the upper part with protein.

In this cake, liver pancakes alternate with layers of fried potato mass. Thanks to this combination, you can surprise those present at the table with a completely new taste of a well-known dish. Liver cake with potatoes takes on a completely different taste, but maybe you will like it.

You will need:

• chicken liver - 350-400 g;
• large potatoes - 3 pcs.;
• flour - 3/4 cup for liver pancakes + 2-3 tablespoons for potato pancakes;
• milk - 300 ml (1.5 cups);
• onion - 3 pcs. (2 pcs in the liver + 1 pc in the potato);
• garlic - 2-3 large cloves;
• eggs - 8 pcs. (3 pieces for each type of pancakes + 2 pieces for decoration);
• mayonnaise - 170-200 ml (about 5-6 tablespoons)
• dill - 1 bunch;
• vegetable oil - 2 tbsp. l.;
• salt, ground pepper.

Cooking steps:

1. Peel and wash onions, potatoes and garlic. Wash and dry the dill.

2. Dip in cold water with the addition of 0.5 tsp. salt 2 eggs and boil. After that, make the fire small, and after 8 minutes, send the eggs to cool in cold water.

3. Prepare minced meat from two onions and a liver using a blender or a meat grinder with a fine mesh. Beat in 3 eggs, salt and pepper (add a pinch each of salt and pepper), add flour (3/4 cup, do not forget to sift beforehand). The mass turns out to be thick, dilute it with milk to the consistency of dough for ordinary pancakes (it may take a little more than 300 g of milk or a little less).

4. Prepare the potato dough, to do this, chop the potatoes and the remaining onion on the fine side of the grater (you can use a food processor with the desired attachment). Do not drain the resulting liquid, add the last 3 eggs and flour to the mass. Salt and pepper, stir and let it brew for 10 minutes.

5. Grease a heated pan with oil (use a culinary brush). Put a few tablespoons of potato mass on it and spread it over the surface with a spoon to make the pancake as thin as possible, but without gaps. Fry it on both sides until it becomes ruddy (about 1.5-2 minutes). Repeat until you run out of potato mass.

6. Rinse the pan, heat it again and grease with oil and bake liver pancakes. The algorithm is the same as when frying ordinary thin pancakes - pour the dough, twist the pan so that it spreads along the bottom, fry on both sides for about 30-40 seconds.

7. Squeeze the garlic through the garlic, finely chop the dill, add all this to the mayonnaise and mix thoroughly.

8. Peel the cooled eggs and cut them in half. Separate the yolks from the whites and grate into different plates on a grater with small holes.

9. Assemble the cake, alternating the cooled liver and potato layers and spreading them with garlic-mayonnaise sauce (including the top cake).

10. Decorate the dish as your fantasy tells - for example, sprinkle with yolk on top and protein on the sides or divide into yellow and white segments.

11. If pancakes from the liver remain after assembling the cake, you can make delicious rolls from them. Choose the filling at your discretion or according to the availability of products in the house - wrap even fried onions with carrots, even grated cheese with mayonnaise and garlic. Such rolls, cut into rings, can be used to decorate a liver cake like a bouquet of roses.

According to this recipe, you will get a very hearty and elegant cake. If you're a big potato lover, be sure to give it a try. And of course roses too.

The base for this liver dish is baked in the oven, like layers for a real cake. The benefit is twofold - less hassle with cooking and more benefit from not frying. Liver cake cooked in the oven turns out to be less greasy due to the lack of oil, and it is easier to cook it.

You will need:

• chicken liver - 500 g;
• semolina - 70 -80 g (5 tablespoons);
• milk - 50 ml (2.5 tablespoons);
• eggs - 2 pcs.;
• bow (optional) - 1 pc.;
• carrots - medium - 2 pcs.;
• butter - 1 tsp;
• vegetable oil - 50 g (2-3 tablespoons);
• mayonnaise - 150 -170 g (about 4-5 tablespoons);
• green onions - a small bunch;
• salt - 0.5 tsp;
• ground pepper - a pinch.

Cooking steps:

1. Grind the liver in a meat grinder or with a blender. If desired, minced meat can also be made with fresh onions, in which case it will turn out more juicy.

2. Add semolina, eggs, milk, salt and pepper to the resulting mass, mix until smooth (you can use the same blender) and set aside for twenty minutes - the semolina should swell a little.

3. Peel and wash the carrots, chop them (use a medium or large grater). Pour sunflower oil into a dry frying pan, heat it (about 30 seconds) and put the carrots. Fry, not forgetting to stir, over low heat for about 5 minutes - the carrot should change color to golden and become soft. Put it on a plate to cool.

4. Turn on the oven - let it warm up to 180°C. Melt the butter and grease a round baking dish with it (it is better to take a glass or metal one with a non-stick coating). Sprinkle the bottom and sides with a thin layer of semolina. Pour the liver mass into the mold and set to bake. After 45 minutes, take out the finished “pie” and leave it in the form. When cool, remove and cut into three cakes with a sharp knife (you can use cooking string or regular fishing line).

5. Reassemble the cake into a single whole, spreading each cake (including the top one) with mayonnaise and spreading the carrots evenly. Also apply mayonnaise on the sides so that the dish is not dryish.

Wash and dry the green onion, chop it finely with a knife and sprinkle the cake on top along with pieces of carrots. A liver cake should be as beautiful and festive as a sweet dessert one, so feel free to decorate it with different products and herbs.

Delicious liver cake with curd cheese - video recipe

If you thought that all liver cakes are always prepared the same way and were just surprised by the baked version, then get ready to be surprised again. This cake is not made from fried pancakes, but from homemade liver pate. Check out the recipe and see how simple and incredibly delicious it is in the end.

Do you still think that liver cake is a complicated dish, and you will not be able to do everything right? In fact, it is worth preparing it only once in order to “fill your hand” and feel more confident. Thanks to our detailed recipes, you will be able to pleasantly surprise your relatives and guests, and no one will doubt your culinary talents.

You can cook many interesting and tasty dishes from the liver. The liver cake is the best of them all. Even those who do not like liver will gobble up this dish on both cheeks.

Liver cake - basic cooking principles

Many housewives do not dare to cook a liver cake, believing that it is long and troublesome. Yes, you will have to tinker, but in fact everything is not as scary as it seems.

Pancakes for the cake are made from chicken, beef or pork liver. It is better, of course, to use chicken offal, as the poultry liver cooks faster and has a delicate taste. The liver is washed, all excess is removed and passed through a meat grinder. Eggs, sour cream and flour are placed in the resulting dough base. So that the pancakes do not turn out rubbery, put eggs at the rate of one piece per 200 g of offal.

Pancakes are baked from the dough, trying not to be too thick.

When all the pancakes are ready, start preparing the filling. To do this, the onion is peeled and finely chopped. Peeled carrots are passed through the large holes of the grater. Then the vegetables are fried until soft and cooled.

Mayonnaise or sour cream is used for the sauce. Garlic is squeezed into it through a press and mixed.

Then a pancake is laid out on a flat dish, smeared with mayonnaise-garlic sauce and the vegetable filling is laid out. Cover with the next pancake and repeat the layers. So they collect the cake until the pancakes and the filling run out.

For decoration, you can use vegetables, eggs or corn.

In the layer, you can use slices of fresh tomato or green onions.

Recipe 1. Liver cake (step by step recipe) from beef liver

Ingredients

beef liver - 400 g;

three eggs;

fresh greens;

200 ml of milk;

50 ml sunflower oil;

100 g flour;

two bulbs;

sea ​​salt;

two carrots;

a pinch of ground allspice.

Cooking method

1. We wash the liver under a tap, cut off the films and cut into small pieces. Pass the offal through a meat grinder or grind in a blender.

2. Add eggs to the liver mixture, salt, pepper and, gradually adding flour, knead the dough without cocos. Now add milk and whisk well.

3. Pour a little oil into a preheated pan. We take a little dough with a ladle and pour it into the pan. We quickly spread it along the bottom and bake the pancake on both sides, two minutes on each. Refrigerate the finished pancakes.

4. We clean the onion and finely chop it. Three peeled and washed carrots. Saute vegetables in sunflower oil until soft.

5. Put a pancake on a flat dish, grease it with mayonnaise and lay out the fried vegetables. Cover with the second pancake and repeat the procedure. Thus, we collect the whole cake. We decorate it with chopped herbs and leave it to soak for an hour.

Recipe 2. Liver cake (step by step recipe) from chicken liver

Ingredients

chicken liver - 600 g;

salt;

three raw eggs;

parsley;

three boiled eggs for decoration;

two large onions;

garlic - three cloves;

two large carrots;

flour - 80 g;

small boiled carrots;

refined vegetable oil - 50 ml;

mayonnaise - 300 g;

20% sour cream - 100 ml.

Cooking method

1. Thoroughly wash the chicken liver and clean it from the gallbladder (if any) and films. Cut the offal into small pieces and place it in a bowl. Add eggs, sour cream and flour. Grind everything with an immersion blender until smooth. Salt and mix.

2. Heat up some oil in a frying pan. We collect a little dough with a ladle, pour it into the pan and distribute it over the entire surface, turning from side to side.

3. Fry pancakes over moderate heat. As soon as the pancake begins to lag behind the walls, turn it over with a spatula and continue to fry until golden brown.

4. We clean the bulbs from the husk and finely chop them. We clean the carrots and three on a coarse grater. Fry vegetables over moderate heat for ten minutes. At the end, pepper and salt. Cool and divide into identical piles according to the number of pancakes.

5. Squeeze the peeled garlic into mayonnaise and mix.

6. Put the first pancake on a flat plate. We coat it with mayonnaise-garlic sauce and distribute the fried vegetables. Cover with a second pancake and collect the cake, repeating the layers.

7. Separate the yolks from the whites of boiled eggs. We rub them separately and place them in different plates.

8. Lubricate the top and sides of the liver cake with sauce. Sprinkle the top with egg yolk and sprinkle the sides with egg white. We make a rosette from boiled carrots and decorate the cake with it. On the sides we lay out branches of greenery. We leave the finished cake to soak for several hours.

Recipe 3. Liver cake (step by step recipe) with melted cheese

Ingredients

vegetable oil;

a glass of milk;

half a glass of flour;

two chicken eggs.

Filling 1

four bulbs;

vegetable oil;

two carrots.

Stuffing 2

100 g of processed cheese;

a bunch of dill;

garlic - two cloves.

Cooking method

1. We clean the beef liver from veins and films. We cut the offal into pieces and scroll through a meat grinder. In the resulting liver mixture, we drive in the eggs, salt and shake. Add milk and continue whisking until smooth. Add flour and knead the dough without lumps.

2. Put the pan on the fire, pour in the vegetable oil and heat it up. Pour in about half a ladle of the liver mass and fry until the pancake begins to lag behind the walls. Then carefully turn over with a spatula and fry for another three minutes. So fry all the pancakes and cool.

3. We prepare the first filling. Peel and wash carrots and onions. We pass the carrots through the large holes of the grater. Finely chop the onion. Fry the vegetables until golden brown, transfer to a plate and cool.

4. We prepare the second filling. Finely three cheese. Rinse the greens, dry and chop. Add it to cheese. Squeeze the peeled garlic here. Add mayonnaise and mix.

5. Put a pancake on a flat plate, grease it with mayonnaise and spread the vegetable filling, distributing it evenly throughout the pancake. Cover with the second pancake and grease it with cheese filling. We continue to collect the cake in this way, alternating the fillings. We put in the refrigerator for impregnation, then cut and serve.

Recipe 4. Liver cake (step by step recipe) with tomatoes and scrambled eggs

Ingredients

half a kilogram of chicken liver;

black pepper;

four eggs;

head of white onion;

100 g flour;

150 ml of milk;

two tomatoes;

two quail eggs;

black olives.

Cooking method

1. Wash the liver, clean it of everything superfluous and grind it through a meat grinder or in a blender. Add the egg and flour to the resulting mixture, mix so that not a single lump remains. Pour in a couple of tablespoons of milk and shake with a whisk. Season with pepper and salt.

2. Heat a frying pan with a little oil well. Spread the liver mass with a spoon and evenly distribute it along the bottom. Cover and fry for three minutes. Then carefully flip over and fry for the same amount of time.

3. Beat three eggs with the remaining milk. Shake vigorously with a whisk. Fry thin omelettes from the resulting mixture.

4. Wash the tomatoes, wipe and cut into thin slices.

5. Now assemble the cake in the following sequence: liver pancake, grease with mayonnaise, scrambled eggs, grease it with mayonnaise, tomato slices. Repeat layers in this order until you run out of liver pancakes. Decorate the cake however you like and leave it in the fridge to soak for a few hours.

Recipe 5. Liver cake (step by step recipe) in a slow cooker

Ingredients

400 g of pork liver;

vegetable oil;

two eggs;

black pepper;

two eggs;

70 g of hard cheese;

two bulbs;

two carrots;

garlic - three cloves.

Cooking method

1. We pass the liver washed and cleaned of all excess through a meat grinder. We clean the bulb. Finely chop half and add to the liver mixture. Here we drive eggs, salt, pepper and, gradually adding flour, beat everything well with a whisk.

2. Pour the resulting liver dough into an oiled bowl. We install it in the device, close the lid and start the “baking” program. Cooking for 25 minutes. Remove the cake using a steaming basket, turn over and cook for another ten minutes.

3. Finely chop the peeled onion. Peel the carrots and grind through the large holes of the grater. Fry the vegetables in vegetable oil, pepper, salt, until soft.

5. We take out the finished liver cake from the bowl, cool on a wire rack and cut in half lengthwise.

6. Put the bottom cake on a flat plate, coat it with mayonnaise-garlic sauce and evenly distribute half of the vegetable filling. Cover with a second layer.

7. Mix the remaining vegetable filling with the sauce and grease the surface of the cake with the resulting mass. Sprinkle generously with finely grated cheese on top and put in the refrigerator overnight for soaking.

Recipe 6. Liver cake (step by step recipe) with eggplant

Ingredients

half a glass of milk;

half a kilogram of beef liver;

onion head;

two eggs;

a glass of wheat flour;

baking powder;

30 ml vegetable oil.

150 g soft cheese;

eggplant;

50 g walnuts;

two cloves of garlic;

parsley and cilantro.

Cooking method

1. Twist the prepared liver with the onion through a meat grinder. Add eggs to the resulting mass, pour in milk and vegetable oil, add salt, baking powder. Gradually adding flour, knead the dough without lumps, the consistency of thick sour cream. Make thin pancakes from the dough.

2. Bake the eggplant in the oven, put under oppression for half an hour, peel and chop. Pour boiling water over the tomato, remove the skin and chop finely. Finely chop the walnuts. Pass the garlic through a press. Chop greens. Add mayonnaise to vegetables and stir.

3. Assemble the cake, brushing each pancake with the filling. Grease the sides with mayonnaise. Sprinkle the top and sides of the cake with finely grated cheese. Leave to soak for half an hour.

Mayonnaise can be replaced with sour cream.

You can sprinkle the top of the cake and sides with crumbs of rye crackers.

Flour can be replaced with bran or starch.

The filling will turn out tastier if you add fried mushrooms to it.

A liver cake is a truly festive dish, and not only because it is tasty and beautiful, but also because not everyone will decide to cook such a cake, even for a holiday - everyone knows what a troublesome and capricious dish it is.

Follow my master class and you will certainly get a liver cake!

I know that it is the frying of pancakes that scares many people: so, what to do so that pancakes from the liver do not stick, do not break and turn over well?

Cook from chicken liver (not from beef), it is not capricious, not bitter, it cooks very quickly and you will not be afraid that somewhere it is not baked and damp.

For myself, I determined such a simple proportion of the recipe: for every 200 g of chicken liver, add 1 egg, 1 tablespoon of 20% sour cream, 1 tablespoon of flour - such pancakes do not stick, do not break and are tender.

Their thickness is about 3 mm. Fry as you are used to frying ordinary thin pancakes in milk.

And so that they succeed and turn over well, make cakes with a diameter of NOT more than 20 cm. The smaller the diameter of the pan, the more convenient it is to turn over and cook pancakes.

The pan should be oiled and well warmed up, I grease it with oil only before the first pouring of the dough, but if you are scared, grease it every 3-4 pancakes.

You will be interested:

I will not dissuade, but I will say that with a certain skill and with a good recipe, making a liver cake is not a problem

Ingredients:

• 600 g chicken liver
• 3 eggs raw (plus 3 boiled for garnish)
• 2 large onions
• 2 large carrots (plus 1 small boiled carrot for garnish)
• 250-300 g mayonnaise
• 3 tbsp sour cream 20% fat
• 2 tbsp refined vegetable oil
• 3 tbsp flour
• 3 garlic cloves
• parsley for garnish
• Salt (1/2 tsp for liver dough, 1/2 tsp for roasted carrots and onions)

And here is the order in which I did everything

Wash the chicken liver, thoroughly clean from the films and remnants of the gallbladder (green).

Liver is usually sold in good quality and does not require grueling preparation, but it is worth reconsidering, because. if the remnant of the gallbladder accidentally comes across, bile can spoil the whole dish with its bitterness.

Combine liver and raw eggs in a large bowl. Add 3 tbsp. fat sour cream. Add 3 tbsp. flour. Beat everything with a blender. Add 1/2 tsp. salt. Mix.

Heat a frying pan (it should be clean and dry) with 1 tbsp. l. oils. Just before frying the first pancake, you should grease it with oil. In a ladle, it is necessary to collect a volume of liver dough sufficient for a thin pancake (3 mm) and completely cover the entire surface of the pan.

For my 20 cm pan, I take 1/2 ladle, pour it into a well-heated pan and spread the dough over the surface in a circular motion.

You need to fry the pancakes over medium heat, as soon as the pancake “grabs” and begins to move away from the walls along the edges (after 1-2 minutes) and also almost ceases to be pink, carefully run a spatula under the pancake and make sure that it has not stuck anywhere turn it over to the raw side.

Flip in one confident motion. Even if the pancake is torn, don’t worry, fry it and place it among the layers in the cake - it will “disguise” perfectly.

Flip over and cook for about 1 minute more or until browned.

Chop the onion. Grate carrots. In a frying pan, fry a mixture of onions and carrots over medium heat for 7-10 minutes. Salt (1/2 tsp salt), pepper (1/5 tsp)

Cool and divide by the amount needed for each layer so that the toasting is evenly distributed in the cake. You don’t need to spread the carrot-onion mixture on the last pancake, so if you get 10 pancakes, you need to divide the mixture into 9 servings.

Peel the garlic and squeeze into mayonnaise. Put the pancake on a dish. We coat with 1 tbsp. mayonnaise with garlic.

From the liver, you can cook a very tasty and beautiful snack for the festive table. To do this, it is enough to cook minced liver, fry pancakes from it in a pan and flavor each layer with a filling of fried onions and carrots. It's easier than it seems at first glance. On the Internet, minced meat recipes are more common without the addition of soda, onions and garlic - such cakes are not tender enough in the end. I recommend the proven and liked by everyone who tried it liver cake recipe, presented below with step-by-step photos. By the way, everyone can decorate the finished product as shown with us.

To prepare this snack, it is better to use beef liver, it is not bitter. Pork, you can pre-soak in milk for 1-2 hours - this will be enough to remove the bitterness. If you follow the recommendations for proper nutrition, replace mayonnaise with sour cream and get the most useful product.

How to make liver cake

1 . Liver, 1 onion and garlic pass through a meat grinder.

2 . Crack in two raw eggs. Mix.

3 . Add 3-4 tablespoons of flour, half a teaspoon of soda, a pinch of salt.

4. Stir, the mass will become lush, slightly increase in volume, due to the addition of soda.

5. Onions, 2-3 heads (depending on the size of the onions, the ratio of onions and carrots should be 1:1) and peel the carrots. Chop the onion into small cubes, grate the carrots on a coarse grater. Fry until tender in vegetable oil, but do not fry! The filling should be juicy, not crispy :-)

6 . In a heated frying pan with a small amount of vegetable oil, using a ladle, pour the liver dough. In circular, smooth movements, slightly tilt the pan so that the dough is evenly distributed over the surface and the pancake is thinner.

7 . When the liver pancake is fried on the bottom side, and the top changes color (begins to bake), turn over and fry on the other side until cooked. Lay out on a platter.

8 . Lubricate with mayonnaise. The liver quickly absorbs this sauce, so don't be stingy.

9 . Spread a layer of carrots with onions.

10 . Next, lay out a new pancake and repeat steps 8 and 9. In this way, bake and lay the remaining layers with the filling.

11 . Ready cake, you need to bring in a respectable form. To do this, we put a plate with smooth edges on top, slightly smaller in diameter than our cake. Keeping the knife blade perpendicular to the table, carefully cut off the uneven edges. By the way, they are very tasty, you can give a sample to the most impatient family member.

12. This is how it should turn out.

13 . Coat the entire surface of the liver cake, including the sides, with mayonnaise. Decorate with greens, we added imitated red caviar for beauty.

Delicious liver cake is ready

Bon appetit!

And here is what our cake looks like in a section. And although the layers are not too thin, they are very soft and tender, melt in your mouth.

The festive table is not only an abundance of snacks and a variety of drinks. First of all, this is the main dish. It so happened that this phrase is associated by the majority of the population of our country with meat or poultry, flavored with a side dish of potatoes in a variety of variations. However, for sure, many housewives have a desire to surprise their relatives or friends with something new and non-standard. An excellent way out of this situation can be a cake from the liver.
In general, liver cake is a versatile dish. On the one hand, this is a great snack. However, it is so satisfying that it may well be served as the main dish for a holiday or for a regular family lunch / dinner. Moreover, you can cook a cake from the liver quite quickly, and any housewife will cope with this task.

It is believed that this recipe for liver cake was originally. Maybe this is not so. But the dish prepared according to this algorithm is done quickly and turns out to be incredibly tasty. To prepare for such a cake from the liver, you need the following products:

• beef liver- 1 kg;
• milk- 200-250 ml;
• eggs- 2 pcs.;
• flour or semolina- 100 g (possibly more if the dough is too liquid or less if it is too thick);
• bulb onions- 4 medium-sized heads;
• mayonnaise- for greasing;
• vegetable oil- for frying;
• greenery(parsley and dill), salt - to taste.

Cut the liver into arbitrary pieces and soak in milk for half an hour. Then pass the product through a meat grinder. Pour the milk in which the product was soaked into a bowl with crushed liver, add eggs and flour, salt. Mix the mass well to get a substance similar in density to pancake dough.
When everything is ready, you can start baking pancakes. To do this, it is better to take a pancake pan, but if there is none, then the usual one will do. Pancakes must be turned over very carefully, as they turn out to be quite soft. Frying time for pancakes is about 1 minute on each side.
When the "cakes" are ready, you can start preparing the filling. To do this, the onion must be fried in vegetable oil until golden brown, then mixed with finely chopped herbs and a sufficient amount of mayonnaise.
It is necessary to collect a liver cake in the same way as similar confectionery products. The liver pancake is smeared with the prepared “cream”, the next cake is placed on it and it is also smeared with the mayonnaise-onion mixture. The top of the cake also needs to be smeared, and if desired, decorate. The appetizer should be allowed to stand in the cool for a couple of hours so that the layers are well soaked.

Classic beef liver cake

The classic liver cake will turn out even tastier if you add carrots to the filling. The cooking technology remains the same as in the previous recipe. The only difference is that the onion is not fried in splendid isolation, but together with carrots chopped on a fine grater. For the indicated amount of products, you need to take 2 medium root crops.

Beef liver cake with mushrooms and cheese

You can make a filling for a liver cake with a variety of fillers. A great appetizer is obtained if you add mushrooms and cheese to the "cream". In order to prepare such a cake from the liver, you will need:

• beef liver- 1 kg;
• flour or semolina- 300 g;
• milk- 200 ml;
• eggs- 4 things.;
• onion- 4 medium-sized heads;
• carrot- 4 root crops;
• Champignon- 500 g;
• cheese- 100 g;
• garlic- 3-4 cloves;
• mayonnaise- For filling;
• vegetable oil– for heat treatment;
• salt pepper- taste.

Cooking a liver cake begins with baking cakes. Grind the liver with a meat grinder, pour in milk, add eggs and flour, pepper, salt. Chatter the dough, a la pancake. Bake pancakes.
For the filling, grate the carrots on the smallest grater, chop the onion and mushrooms as finely as possible. These three products must be fried in vegetable oil: onions and carrots separately, mushrooms separately and put, respectively, in different bowls.
Grind the cheese on a fine grater, crush the garlic in a crush and mix both products with mayonnaise.

The cake is assembled according to the algorithm:
cake, spread with cheese sauce, onion with carrots, cake, spread with cheese sauce, mushrooms, etc.
You can decorate the cake in any way, or you can leave it like that. In any case, the finished product should be allowed to stand for a couple of hours in the refrigerator for thorough impregnation.

Beef liver cake with egg and melted cheese

A liver cake can be made not only with hard cheese, but also with its processed counterparts. For such a snack you need to buy:

• beef liver- 1 kg;
• sour cream- 4 tablespoons;
• eggs- 4 things. for the test and 4 pcs. For filling;
• flour or semolina- 200-250 g;
• bulb onions- 4 medium-sized heads;
• processed cheese- 200 g;
• garlic- 5-6 cloves;
• mayonnaise- for greasing, approximately 300-350 g;
• salt pepper- taste;
• vegetable oil- for frying.

Cut the onion and liver into small pieces and put them together in a meat grinder. In a bowl with minced meat, add salt, sour cream, flour and eggs, and if desired, pepper. Shake the dough and bake a few cakes in a frying pan.
Separately, on a coarse grater, grate boiled eggs and melted cheese, which should first be held in the freezer for 15-20 minutes. Finely chop the onion and fry in a pan until a pleasant golden hue, then put it out of the pan into a bowl with grated eggs. Mix the mixture well. Crush garlic cloves and mix with mayonnaise.

The assembly of the snack is carried out by alternating the prepared filling:
crust, garlic sauce, melted cheese, crust, garlic sauce, onion with eggs, etc.
Put the finished cake from the liver in a cool place for 2-2.5 hours, then serve it to guests or household members.

Beef liver cake with vegetables

A very original liver cake is obtained if its filling is prepared from a set of vegetables. In this case, you need to prepare the following ingredients:

• beef liver- 1 kg;
• milk- 250 ml;
• eggs- 4 things.;
• flour or semolina- 100 g;
• baking powder- 1/2 teaspoon;
• bulb onions- 2 medium-sized heads;
• tomatoes- 2 pcs.;
• eggplant- 2 pcs.;
• processed cheese- 200 g;
• garlic- 4 cloves;
• mayonnaise- for greasing;
• salt pepper- taste;
• vegetable oil- for frying.

Cut the liver and onion into convenient pieces and grind in a meat grinder. In a bowl with minced meat, add salt, baking powder, flour, eggs, milk and a little vegetable oil (a tablespoon is enough). The resulting dough should resemble sour cream in consistency. If this state is reached, you can start baking liver pancakes.
Bake whole eggplants in the oven (about 30 minutes at 180°C). When they have cooled down a bit, remove the skin and chop. Scald the tomatoes and remove the skin. Cut prepared vegetables into small cubes. Chop the garlic and finely chop the herbs. Combine all products in one bowl, season with mayonnaise and mix.
A cake is assembled from the liver by smearing each “cake” with the filling and folding them into one pile. Send the finished snack to the refrigerator for 1-2 hours.

Liver cake with zucchini and cottage cheese

The difference between this liver cake and previous recipes is in the curd cream filling. In addition, it can be prepared not only from beef liver. A great dish will turn out if you use chicken liver as the main ingredient. Such an appetizer will surely surprise both guests and family members. To make this liver cake a success in the nearest store, you need to purchase:

• beef or chicken liver- 500 g;
• sour cream- 100-150 g;
• eggs- 1 PC.;
• flour or semolina- 100 g;
• bulb onions- 1 small head;
• cottage cheese- 400 g;
• vegetable marrow- 1 PC.;
• carrot- 2 root crops;
• garlic- 5 cloves;
• mayonnaise- 100 g;
• tomatoes- 1 PC.;
• salt pepper- taste;
• vegetable oil- for frying.

Grind the liver in a meat grinder, add the egg and spices to the minced meat, mix well. Put sour cream into the future dough and mix again. Stirring the contents of the bowl, add flour until the dough becomes like good sour cream in thickness. After that, you can start baking pancakes.
Finely chop the onion and fry in a frying pan. To it add the zucchini grated on the shredder, and after 5 minutes - the shredded carrot. Cover the pan with a lid and cook for 15-20 minutes on the smallest fire. Then let the mixture cool down.
Put the cottage cheese in a bowl, add mayonnaise, crushed garlic, salt and spices to it. Thoroughly mix the mass or beat until creamy.
Lubricate the liver cake with cottage cheese cream, put the vegetable fry on top and cover with the next cake. Repeat the process until you run out of pancakes. Lubricate the last cake with cream and decorate with finely chopped greens and chopped tomato. Send the liver cake to the refrigerator for 1-1.5 hours, and then proceed to the tasting.

Beef liver cake with pickled cucumbers

When preparing a cake from the liver, many housewives have a problem with baking pancakes. They do not want to roll over, crumple, break or simply burn. Actually this is not a problem:

1. firstly, you need to fry such pancakes in a very hot pan (preferably in a pancake pan);
2. secondly, you can add a little vegetable oil to the dough;
3. thirdly, you can do without large pancakes altogether by collecting a cake from small pancakes.

This is exactly how the appetizer is made in this recipe. And you need to prepare the following ingredients for it:

• beef liver- 500 g;
• milk- 500 ml;
• eggs- 3 pcs.;
• flour or semolina- 160-200 g;
• baking powder- tea spoon;
• bulb onions- 2 medium-sized heads;
• pickled cucumber- 1 PC.;
• mushrooms- 150-200 g;
• cheese- 150-200 g;
• garlic- 2 cloves;
• mayonnaise plus sour cream- 200 g in total;
• salt pepper- taste;
• vegetable oil- for frying.

Pass the liver and one onion head together through a chopping device (meat grinder or blender). Add the remaining ingredients for the dough to the resulting mass: flour, milk, eggs, salt, baking powder, vegetable oil (a tablespoon). Knead the dough and bake pancakes out of it.
Finely chop the second head of onion and mushrooms with a knife and fry until tender. Cheese and cucumber separately and grate in different dishes. It is better to use the smallest grater. For the sauce, mix mayonnaise with sour cream, spices and garlic crushed in a crush.
Now you can start assembling the cake. To do this, put a few fritters on an overlapping dish, grease with sauce and put a layer of mushrooms with onions. Put a few fritters again, spread with sauce and top with grated cucumber. Then alternate layers until the pancakes run out. The last layer of pancakes is simply spread with sauce and generously sprinkled with cheese chips. You can decorate the cake as you wish. Put the snack in the cold, and after 1.5-2 hours you can start eating.

Bird liver cake with scrambled eggs

This is one of the few variants of liver cake that can be consumed immediately after assembly. An appetizer without any impregnation turns out to be juicy and, of course, very tasty. That is why such a liver cake is perfect for a family breakfast on a day off. The ingredients for this dish are as follows:

• chicken liver- 500 g;
• milk- 150-200 ml;
• eggs- 4 things.;
• flour or semolina- 100-150 g (possibly more if the dough turns out to be too liquid or less if it is too thick);
• bulb onions- 1 small head;
• tomato- 1 PC.;
• mayonnaise- 200 g;
• vegetable oil- for frying;
• salt, herbs and spices- taste.

The beginning of the preparation of a liver cake according to this recipe is standard: pass the liver with onions through a meat grinder, put flour on them, break an egg (1 pc.), Pour in milk (a third of the specified amount), salt and add spices. Shake the dough, as for pancakes, and bake pancakes for a liver cake.
Break the remaining eggs into a separate bowl, pour in the milk, lightly salt and beat with a mixer. Fry an omelet. By the way, in this case, it must be fried on both sides.
Just cut the tomatoes into thin slices.
The liver cake is assembled in the following sequence: a pancake smeared with mayonnaise, omelette pieces, mayonnaise smear, tomato slices, the next pancake. The last "cake" is simply smeared with mayonnaise and garnished with herbs. The cake from the liver can be immediately sent for testing to family members.

Video recipe "Liver Cake"

Very tasty and elegant cake.
Liver cakes are very tender, the filling perfectly complements the taste.
The filling can be used any, to taste.
From the indicated amount of ingredients, 6-8 servings are obtained.

Ingredients

Cooking

Finely chop the onion.

Grate carrots on a fine grater.

Fry the onion in vegetable oil.

Add carrots, fry.

Add the garlic squeezed through the garlic press to the mayonnaise.

Mix.

Clean the liver (raw) from the film, pass through a meat grinder.

Add eggs.

Mix.

Add milk.

Mix.

Add flour, salt.
Mix.

Fry the pancake on one side in a greased pan (fry for about 5 minutes).

Flip over and cook on the other side (about 5 minutes).
So that the pancakes do not break when you turn them over, I advise you to do the following. When the pancake is fried on one side, it will easily roll off the pan onto the plate, and from the plate you turn it back onto the pan and fry the other side.
I got 5 pancakes with a diameter of 16 cm.

Grease a warm pancake with mayonnaise.

Lay out the carrots and onions.

Cover with the next pancake.

Assemble the cake in this way.
Decorate to taste.
For example, decorate the sides with squirrels grated on a fine grater, sprinkle yolks grated on a fine grater on top.
I also made tomato roses.
It is advisable to let the cake soak.

Bon appetit!

Liver cake in the oven

Today we will introduce you to the recipe "Liver Cake", which will not contain a single gram of sugar. Nevertheless, it will be very tasty and very healthy, because this is not a simple cake, but a liver one. Liver cake - photos and videos will allow you to properly prepare the dish. Liver cake at home turns out delicious, and in a special fragrant way. The classic liver cake is easy to prepare, and with the help of a description of each step, your time in the kitchen will pass with pleasure.

The recipe "Liver cake" is presented in the categories Meat Appetizers and Appetizers, it will take you 50 minutes to prepare this dish. To prepare the dish "Liver Cake" at home according to the recipe from the author Test purchase will require: Onion, Hard cheese, Baking powder, Premium wheat flour, Garlic, Refined sunflower oil, Vegetable oil, Yoghurt, Salt, pepper, Salt, Chicken egg canteen, Fresh carrots, Milk, Frozen chicken liver. You will find other recipes with photos and videos in the similar section Liver cake.

Ingredients

2 pcs. bulb onions

200 gr. hard cheese

1 teaspoon baking powder

200 gr. premium wheat flour

2 cloves garlic

50 ml refined sunflower oil

2 tbsp. spoon vegetable oil

1 st. spoon yogurt

salt to taste, pepper to taste salt

1 PC. table chicken egg

2 pcs. fresh carrot

150 gr. milk

600 gr. frozen chicken liver

Grind raw chicken liver in a food processor. Crack three eggs into the mixture. Add some flour, milk and mix again. Add baking powder, sunflower oil to the mass, salt, pepper and mix. The consistency of the dough should be similar to the dough for pancakes, if it is liquid, add more flour.

Bake pancakes in a pan without oil. Fry pancakes on each side for 2 minutes.

To prepare the filling, you need to finely chop the onion, grate the carrot on a fine grater. Heat a frying pan with vegetable oil a little, cut the head of garlic lengthwise and put it in a frying pan to flavor the oil. After 5-7 seconds, remove the garlic. Put the onion in the pan, fry until golden brown, add the carrots, fry for 3-5 minutes. Salt and pepper. Add a little water (2 tablespoons) and simmer covered over low heat.

To prepare the sauce, pour yogurt into a blender, add garlic, break an egg, salt - beat the mass.

Put a pancake in a detachable baking dish, grease it with sauce, put a little stuffing on it and sprinkle with grated cheese. Close with the next pancake and repeat the operation - sauce, filling, cheese, pancake. The top layer of the cake is a pancake. Bake the cake in the oven preheated to 180 degrees for 10 minutes.

Liver cake with mushrooms

Pork liver has a specific bitter taste. To correct this deficiency, you need to soak the liver in milk for 1-2 hours before cooking. In the same way, you can soften the taste of the liver of an elderly animal. By the way, when buying a liver, pay attention to its color. The lighter the liver, the better the product. The pork liver cake turns out to be very tasty, as pickles and spicy pickled mushrooms perfectly mask the minor flaws of the pork liver.

Liver cake with cucumbers

Ingredients for the recipe:

for pancakes:

• pork liver 800 g.
• milk 250 ml.
• onion 2 pcs.
• eggs 3 pcs.
• flour 3 tbsp. spoons
• salt pepper
• vegetable oil

For filling:

• pickled cucumbers 3 pcs.
• marinated mushrooms 100 g
• mayonnaise 200 g
• bunch of parsley

Cooking method:

1. Wash the liver, clean from the bile ducts and films, soak in milk. Scroll the liver through a meat grinder along with onions. Add beaten eggs, flour, salt and pepper. On a heated frying pan greased with vegetable oil, bake thin pancakes.
2. Cut pickles into small cubes. If the cucumber skin is thick, cut it off. Slice the mushrooms into thin slices. Chop up the greens.
3. Put a liver pancake on a dish, grease it with mayonnaise, put a layer of pickles, add some greens. Then again a liver pancake, mayonnaise, a layer of mushrooms and herbs. Alternate the filling of cucumbers and mushrooms until you have collected the entire cake. Coat the cake with mayonnaise. Decorate with greenery.
4. Advice: Instead of pickled mushrooms, you can use fresh champignons fried in vegetable oil.
5. Another original solution, a layer of ordinary pancakes or a thin omelette. The taste of liver cake with pancakes is softer, neutral, dietary and interesting. Bake pancakes according to the usual recipe. To make egg pancakes, stir the egg with a little milk and ½ tablespoon of flour. Bake and flip carefully, scrambled pancake rips easily.

Not every hostess manages to make a liver cake the first time. The problem is pancakes, which can burn and tear. Yes, and the liver itself can be bitter, have an unpleasant aftertaste, become tough during the heat treatment process. So that the appetizer does not disappoint, we found out how to cook a liver cake from professional chefs, and we are happy to share the secrets with our readers:

• Choose only fresh, not frozen liver.
• Before grinding the liver, clean it from films and vessels.
• The liver will not be bitter if soaked for 1-2 hours in milk. It is worth soaking pork and beef liver.
• Oatmeal added to minced meat will help to make a liver cake airy.
• Liver cakes will be soft and will not tear if you do not spare the eggs. For half a kilogram of liver, you need to take 3 eggs.
• The cake is made from different fillings. The most common are mushroom, carrot, hard cheese stuffing with garlic and mayonnaise. Don't be afraid to experiment. You will get a completely unusual taste if you mix different fillings in one cake.
• If making large pancakes still scares you, make small pancakes and make portioned mini-cakes from 3-4 pancakes, layering them with filling.
• Liver cake is prepared very simply and quickly, so you should cook this dish at least once. Bon appetit!

The most delicious liver cake

Liver cake with vegetables

INGREDIENTS

• 750 gr. chicken liver
• 2 onions
• 1 carrot (large)
• 2 sl. pepper
• ¾ st. rice
• 3 eggs
• 1 st. l. starch
• 0.5 bunch dill
• 0.5 bunch basil (green)
• pepper
• vegetable oil 4-5 tbsp. l.

HOW TO COOK

1 onion and pepper cut into cubes, grate carrots on a coarse grater.

Finely chop the dill and basil.

Boil the rice until half cooked and rinse with water.

Fry the onion until golden brown, add the carrots and fry, stirring for 5-7 minutes. Add bell peppers to onions and carrots and fry everything together for 1-2 minutes.

Pass the liver and onion through a meat grinder,

add: fried vegetables, rice, eggs, starch

herbs, salt and pepper to taste.

Cover the baking dish with baking paper, pour the resulting mixture and bake at a temperature of 180 * 50 minutes. Readiness to check with a toothpick.

Release the finished cake from the mold.

cut into portions when serving.

Bon appetit!

1. The photo shows the necessary set of products (except for starch, since I decided to add it at the last moment).

2. Cut 1 onion and pepper into cubes, grate the carrots on a coarse grater.

3. Finely chop the dill and basil.

4. Boil rice until half cooked and rinse with water.

5. Fry the onion until golden,

6. add carrots and stir fry for 5-7 minutes.

7. Add bell peppers to onions and carrots and fry everything together for 1-2 minutes.

8. Pass the liver and onion through a meat grinder,

9. add: fried vegetables, rice,

10. eggs, starch

11. greens, salt and pepper to taste.

12. Cover the baking dish with baking paper, pour the resulting mixture and bake at a temperature of 180 * 50 minutes. Readiness to check with a toothpick.

13. Ready pie

14. release from the mold.

15. Bon appetit!

The pie is delicious both hot and cold. When cutting hot, it keeps its shape perfectly, the pieces do not crumble.

The liver is a vital offal for the body, containing iron, copper, vitamin A and many others. useful substances in an easily digestible form. Nutritionists recommend this low-calorie product to be included in your diet weekly, especially for children, pregnant women and the elderly.

Below we offer you a recipe for a traditional Ukrainian dish - a liver cake. The composition of the dish is simple, and cooking in a slow cooker will not take you much time and effort. You can delight your family with a delicious liver cake or cook it as an appetizing snack on the festive table.

Required Ingredients:
Chilled chicken liver - 1 kg.,
Milk - ? multiglass,
Flour - 3 tbsp. spoons,
Eggs - 3 pcs.,
Onions - 2 pcs.,
Carrots - 1 pc.,
Mayonnaise - 1 multi-glass,
Vegetable oil,
fresh herbs, garlic,
Salt, spices - to taste.

Cut the onion, grate the carrots on a coarse grater. Saute vegetables over low heat until softened. Put the liver with vegetables in a blender, add milk and 2 tbsp. tablespoons of vegetable oil. Beat until smooth. Add 3 eggs, flour, salt and spices to the mixture (recommended: black and allspice ground pepper, ginger, curry).

We bake cakes. We turn on the multicooker in the "Baking" mode, pour vegetable oil into the bowl and wait 3-4 minutes to warm up.

Fry each cake for 10 minutes on each side until golden brown.

Approximately 7-9 cakes are obtained from the mixture. If you get more, divide the cakes into two cakes.

We are preparing the stuffing.
We spread the mayonnaise in a separate container, add finely chopped greens, chopped garlic, salt. Mix thoroughly.

Plentifully grease the cakes with the filling, form a cake, cover with cling film. Leave the cake to soak in the refrigerator for at least 2 hours. Serve to the table, garnished with greens.

Diet liver cake

For lovers of the liver, we recommend that you familiarize yourself with the recipe for a liver cake, which is prepared without mayonnaise. The recipe for this cake is very simple and affordable, so making it is not difficult. The cake is designed for 16 servings, and one serving of the cake is 162.1 kilocalories. The cake will not be baked, but fried in a pan. It will turn out a multilayer cake, where each layer will be a pancake. This recipe has already won the love of many dietitians, and just lovers of a tasty and satisfying meal. Try it too! Bon appetit

Cake Ingredients:

Beef liver - 0.5 kg
Flour - 3 tablespoons with a slide
Eggs - 2 pieces
Milk - 0.5 liters
Sour cream - 200-300 grams
Garlic to taste
Mustard to taste
Salt to taste
Pepper to taste
You will need oil for frying.
Greenery

How to make a cake:

We scroll the liver through a meat grinder, add pepper and salt to taste. Add eggs and flour to the resulting mass. Mix well, add milk and mix again. We fry the base of the cake, like pancakes, and on both sides. Each of the pancakes, coat with sauce. When the cake is ready, sprinkle it with herbs and leave to soak at room temperature. When the cake has cooled, we send it to the refrigerator.
The sauce is prepared as follows: add mustard, pepper to taste, salt to sour cream. We mix everything well. Then we crush a few cloves of garlic, add finely chopped greens (to your taste) - parsley, dill, green onions will do. And mix well. We coat each pancake with this sauce, as described above.

Dukan liver cake

Cooking a liver cake is not so difficult. Dietary cake, allowed from the Cruise stage. It will bring a pleasant variety to your diet menu. Healthy, juicy and very tasty.

Ingredients:

• Chicken liver - 500 grams
• Egg - 3 Pieces (2 for cakes, 1 for stuffing)
• Carrots - 2-3 Pieces
• Onion - 1-2 Pieces
• Low Fat Yogurt - 250 Grams
• Fat-free sour cream - 2 tbsp. spoons
• Corn starch - 1 tbsp. spoon
• Vegetable oil - 1 teaspoon
• Dill greens - 1 bunch
• Salt - to taste

Preparation description:

Liver cakes are useful for everyone, but usually the impregnation for such cakes is made from fat sour cream or mayonnaise. Yes, and the composition of the "pancakes" for the cake includes flour. Thanks to this recipe, you will be able to learn how to cook a diet liver cake according to Dukan. It is quite simple, but it will turn out tasty and healthy.

1. Wash and dry the chicken liver. Now, using a blender, turn the liver into a homogeneous mass. There add 2 eggs and starch, a pinch of salt and a little ground pepper to taste. Stir.

2. Pour a couple of drops of oil into a well-heated frying pan and put a little dough from the liver. We will bake liver pancakes. You should get about 5 pieces. Fry them on both sides for 2-3 minutes.

3. While our "cakes" are cooling down, we are preparing the dressing. Mix yogurt and sour cream. We clean the carrots and onions, grate the carrots, finely chop the onion. Stew these vegetables until soft in a pan in a small amount of water, add a little salt.

4. Mix part of the stewed vegetables with yogurt dressing. Let the hard boiled egg boil. We layer the "cakes" with dressing. Finely chop the boiled egg, chop the greens in the same way.

5. On the top layer of the cake, smeared with yogurt dressing, put the grated boiled egg and greens. Decorate the cake to your liking.

6. Let the snack brew in the refrigerator for at least an hour and serve. Bon appetit.

Classic liver cake recipe with photo

The sweetish, delicate taste of chicken liver is best combined with a juicy layer of fried carrots and onions. Chicken liver cake has a neutral flavor, making it the perfect appetizer for buffets with many people whose tastes you don't know. This recipe is basic. It can be easily diversified by adding additional ingredients - garlic, hard or processed cheese, herbs.

Ingredients for the recipe:
for pancakes:
chicken liver 500 g
eggs 3 pcs.
flour 2 tbsp. spoons
nutmeg 1/2 teaspoon
salt pepper

for the layer:
carrot pcs.
onion 1 pc.
vegetable oil 2-3 tbsp. spoons
mayonnaise 100 g
salt pepper

Cooking method:

1. Pass the liver and onion through a meat grinder. Beat the eggs with a whisk until smooth. Combine eggs with liver, salt, add nutmeg and flour. The dough should turn out like pancakes. If it gets thicker, don't add all the flour, otherwise add a little more flour. Bake thin liver pancakes in a preheated pan. Turn them over carefully with two spatulas, they are very fragile, easily torn.
2. Peel and grate carrots. Peel and finely chop the onion. Saute onion and carrot in vegetable oil until soft. Salt and pepper. Add mayonnaise to the cooled passivation, stir.
3. Put the liver pancake on the dish. Lubricate generously with carrot-mayonnaise mixture. Lay the pancakes one on top of the other, spreading the filling. Decorate the cake with herbs and bright red ripe tomatoes, though everyone is free to decorate their own.
4. Advice: In mayonnaise, try adding a clove of garlic squeezed through a press. The cake will become more fragrant. It should be borne in mind that not everyone likes the taste of mayonnaise with garlic.
5. To reduce the calorie content of the dish, make a cake with sour cream. Instead of mayonnaise, add the same amount of sour cream to the pass before the end, simmer over low heat for 3-5 minutes. The cake will have a delicate creamy aftertaste.

https://www.say7.info/cook/recipe/272-tort-pecheni.

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http://igotovil.ru/vypechka/torty/pechenochnyj_tort_recepty.html

https://zakupka.tv/recipe/pechenochnyy-tort-971http://povar.ru/recipes/pechenochnyi_tort_po_diukanu-40084.html