Liver cake
WHAT YOU WILL NEED
From ingredients
11 products
SIMPLE PROCESS
Step by step recipe
The secret to this cake is perfectly cooked liver pancakes — the batter should be thin but not too runny, so the pancakes turn out light and flexible. The mushroom and vegetable filling must be moist but without excess liquid. Layer the cake, spread each pancake with garlic mayo, and let it rest for at least 2 hours.
Prep the Liver
Rinse the chicken liver, remove any membranes and bile ducts. Blend in a food processor until smooth or pass through a meat grinder.
Make the Batter
In a bowl, mix the liver mixture with eggs, cream, water, salt, and spices. Stir until smooth — the consistency should be like thin sour cream.
Cook the Pancakes
Heat a skillet over medium heat, lightly grease with oil. Pour a small amount of batter, spread thinly, and fry for 1–2 minutes until golden. Flip and cook for another minute. Repeat with the remaining batter.
Make the Filling
Slice the onion into half-rings, grate the carrot, and slice the mushrooms. In a skillet, sauté the onion until translucent, add the carrot, then the mushrooms. Cook until soft and all liquid has evaporated. Let cool.
Assemble the Cake
Spread each liver pancake with mayonnaise mixed with minced garlic, top with a layer of filling, and cover with the next pancake. Repeat until all pancakes are used. Top with mayonnaise and sprinkle with grated eggs.
Chill and Serve
Refrigerate for at least 2–3 hours. Before serving, slice into portions and garnish with fresh herbs.
CHEF'S TIP
Clean the Liver Properly
Remove all membranes and bile ducts before blending — this removes bitterness. If time allows, soak the liver in milk for 30 minutes for extra tenderness.
Thin, Flexible Pancakes
The batter should be the consistency of thin sour cream. Fry over medium heat, pouring a small amount and spreading it across the pan. Flip carefully — they're quite delicate.
Avoid a Watery Filling
Sauté the mushrooms and vegetables until all liquid evaporates, or the cake will be soggy. Let the filling cool completely before assembling.
Let the Cake Rest
After assembling, refrigerate for at least 2–3 hours, preferably overnight. This allows the flavors to meld and the layers to soften.
SUBSTITUTIONS
Add your taste
- With Beef Liver Replace chicken liver with beef liver — it's denser and has a stronger flavor. Clean it more thoroughly, and increase pancake cooking time by 30 seconds.
- With Other Mushrooms Use wild mushrooms (porcini, boletus) or oyster mushrooms instead of button mushrooms — the aroma becomes richer. Boil wild mushrooms before sautéing.
- With Sour Cream Instead of Mayo For a lighter version, mix sour cream with mustard and garlic. Calories drop, and the taste becomes more delicate and tangy.
- Vegetarian Version Replace liver with 800g of mushrooms (button or oyster) — increase the mushroom amount in the filling. The pancakes are made from mushroom purée with eggs and flour.
HOW TO STORE
How to Store Liver Cake
Keep the finished cake in the fridge in a covered container for up to 3 days. Let it sit at room temperature for 15–20 minutes before serving. Freezing is not recommended — the texture of mayo and vegetables will degrade.
GOOD TO KNOW