Can I use pork liver?

Yes, but it can be tougher and more bitter. Remove the membrane and soak in milk for 30 minutes before use.

Why do my pancakes tear?

The batter may be too thin or not enough eggs. Add an extra egg or 1 tbsp of flour to bind it.

Can I skip the oven step?

Yes, let the assembled cake sit in the fridge for 4-6 hours instead. It will be slightly less firm but still delicious.

How many layers does this make?

This recipe yields 5-6 pancakes, giving you 5-6 layers in the final cake.

Liver cake

Name: Liver cake
Total time: 30 min
Yield: 4 порции
Cuisine: International
Ingredients: Beef liver — 1000 g; Chicken egg — 220 g; Onion — 50 g; Carrot — 50 g; Vegetable oil — 40 g; Mayonnaise — 100 g; Dill — 30 g; Parsley — 30 g; Salt — 3 g; Black pepper powder — 3 g

60min

1526g

Nutrition per 100g

266

This liver cake is a true classic that always shines on a festive table. Tender liver pancakes layered with a juicy carrot and onion sauté and creamy mayonnaise create an incredibly rich and flavorful appetizer. It's not as complicated as it seems, and the result is well worth the effort. Serve chilled with fresh herbs — it'll be the star of any gathering.

MeatFats & OilsNew YearAt the Table

WHAT YOU WILL NEED

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Black pepper powder3 g

SIMPLE PROCESS

Step by step recipe

The secret is properly prepared liver: remove the membrane and bile ducts, then blend until smooth. The pancakes are fried until golden, and the onion-carrot filling is sautéed until soft. The cake is assembled in layers, spread with mayo, and baked for 15 minutes to bring all the flavors together.

Step 1

Prep the Liver

Soak the liver in warm water for 5 minutes. Remove the membrane and any bile ducts. Cut into large pieces.

Step 2

Make the Batter

Blend the liver in a blender or grind through a meat grinder until smooth. Add eggs, salt, and pepper, and mix thoroughly.

Step 3

Cook the Pancakes

Heat a skillet with a little oil. Pour in portions of the batter, spreading thinly over the bottom. Fry for 2-3 minutes per side until golden. Transfer to a plate. Repeat with the remaining batter (makes 5-6 pancakes).

Step 4

Prepare the Filling

Finely chop the onion and grate the carrot. Sauté in a skillet with oil for 6 minutes until soft. Transfer to a bowl and press out any excess oil.

Step 5

Assemble the Cake

Place the first pancake on a plate, spread with mayonnaise, and top with a portion of the vegetable filling. Repeat the layers, finishing with a pancake on top.

Step 6

Bake and Serve

Place the cake in a preheated oven at 180°C (350°F) for 15 minutes. Allow to cool to room temperature, then refrigerate for at least 2 hours. Garnish with fresh herbs before serving. Enjoy!

CHEF'S TIP

Clean the Liver Well

Soak in warm water for 5 minutes, then remove the membrane and all bile ducts — this removes any bitterness.

Blend Until Smooth

Use a blender or meat grinder with a fine grid to achieve a lump-free, smooth batter.

Don't Overcook the Pancakes

Fry each pancake for 2-3 minutes per side until golden. Overcooking dries them out.

Let the Cake Rest

After baking, let the cake cool completely and refrigerate for 2-3 hours — it sets and becomes more flavorful.

SUBSTITUTIONS

Add your taste

With Chicken Liver Replace beef liver with chicken liver — it's more tender and cooks faster. The cake will be softer.
With Sour Cream Layer Mix mayonnaise with sour cream in a 1:1 ratio for a milder, creamier taste.
Add Mushrooms Add 7 oz (200g) of sautéed button mushrooms to the onion and carrot filling for an extra layer of flavor.
Mayo-Free (Light Version) Use Greek yogurt with mustard instead of mayonnaise — fewer calories and a fresher taste.

HOW TO STORE

How to Store Liver Cake

Refrigerate in a covered container for up to 3 days. Let sit at room temperature for 15-20 minutes before serving. Freezing is not recommended — texture of the pancakes and filling will degrade.

GOOD TO KNOW