Liver pie
WHAT YOU WILL NEED
From ingredients
5 products
SIMPLE PROCESS
Step by step recipe
The key to this cake is the right pancake batter consistency – thin enough to spread easily but not too runny. Use pork liver – it’s milder and more tender than beef. Grind it into a smooth paste using a meat grinder or blender. Eggs and mayonnaise bind the batter perfectly. Fry over medium heat so the pancakes cook through without burning. Assemble the cake by layering each pancake with mayonnaise. Let it rest for at least 2 hours – it becomes juicier and more flavorful.
Prep the liver
Rinse the pork liver, remove membranes and any visible veins. Cut into chunks and pass through a meat grinder or blend to a smooth paste.
Make the batter
In a deep bowl, combine ground liver, eggs (220 g), mayonnaise (40 g), salt (1 g), and black pepper to taste. Blend with a hand blender or mixer until smooth. The batter should be like thin pancake batter.
Heat the pan
Place a non-stick skillet over medium heat and add a little vegetable oil from the total 50 g. Heat well.
Fry the pancakes
Ladle some batter onto the pan, spreading evenly. Fry for 2–3 minutes until golden, then flip and fry for another 1–2 minutes. Transfer to a plate and repeat with the remaining batter, adding oil as needed.
Assemble the cake
On a large flat plate, place the first pancake, spread a thin layer of mayonnaise (optionally mixed with garlic or herbs). Top with the next pancake and repeat until all pancakes are used.
Rest and serve
Spread the top layer with mayonnaise and garnish with fresh herbs or grated egg. Let the cake rest at room temperature for 1–2 hours (or refrigerate overnight) to absorb the flavors. Slice and serve.
CHEF'S TIP
Grind the liver thoroughly
The liver must be completely smooth, without any veins. Pass it through a meat grinder twice or use an immersion blender for perfect consistency.
Batter thickness
The batter should resemble thin pancake batter. If too thick, add 1–2 tbsp of milk or water; if too thin, add a little flour (though the original recipe doesn't use flour).
Medium heat for frying
Liver pancakes cook faster than regular ones. Keep the heat just below medium so they cook through without burning.
Let the cake rest
After assembling, leave the cake at room temperature for 1–2 hours or refrigerate overnight – it becomes softer and more infused.
SUBSTITUTIONS
Add your taste
- Pork liver → chicken or beef liver Chicken liver gives a milder, slightly sweet taste; beef liver is firmer and more intense. Cooking time stays the same.
- Mayonnaise → sour cream or yogurt For a lighter version, mix sour cream with mustard or use Greek yogurt – calories drop while the cake stays moist.
- Add onion and carrot Sauté finely chopped onion and grated carrot, cool, and mix into the batter for extra flavor and aroma.
- Egg-free (vegan) Replace eggs with flax meal (1 tbsp flax + 3 tbsp water per egg) – but the pancakes will be less elastic and may tear.
HOW TO STORE
How to Store Liver Pancake Cake
Keep the assembled cake in the fridge, covered with plastic wrap or in an airtight container, for up to 3 days. Let it stand at room temperature for 15–20 minutes before serving. Freezing is not recommended – the pancakes become watery and lose texture upon thawing. Store leftovers in a sealed container with parchment paper between slices.
GOOD TO KNOW