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Pork Liver Cake

A great lunch for people on the go — hearty and nourishing! A beautifully decorated liver cake looks appetizing and smells wonderful. It's perfect for lunch since it's so filling and rich. I make this dish often, switching up the liver each time — beef, chicken, or pork. That keeps the flavor changing like a kaleidoscope, so it never gets old. It's great for a holiday table, too!

Emiliya IQAuthor avatar
Recipe author
Pork liver liver cake
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 31 % 10 g
Fats 50 % 16 g
Carbohydrates 19 % 6 g
181 kcal
GI: 67 / 0 / 33
  • To make this pork liver appetizer, first soak the liver in a little milk (250 ml) so the layers won't taste bitter later on. Soak it for at least 5-6 hours. Grind the liver in a meat grinder or purée it in a blender, then add salt. Pour in the milk (150 ml) and beat in the eggs. Stir in the flour as you mix — a whisk works well for breaking up any lumps. The batter should be smooth and about as thick as heavy sour cream. Fry thin pancake layers in vegetable oil, about 2-3 minutes per side. Try to keep them thin — the thinner the layer, the more delicate the finished cake will taste. Once all the layers are fried, stack them into a cake, brushing each one with mayonnaise and layering in vegetables sautéed until soft: grated carrots and finely chopped onion. Make one of the layers from grated processed cheese (pop the cheese in the freezer for 5-10 minutes first so it's easier to grate). Don't serve the cake right away — chill it in the refrigerator for at least an hour, or even overnight, so it can soak through. Before serving, sprinkle with chopped fresh herbs. Enjoy every bite!

Caloric content of the products possible in the composition of the dish

  • Onion - 41  kcal/100g
  • Whole cow's milk - 68  kcal/100g
  • Milk 3.5% fat content - 64  kcal/100g
  • Milk 3.2% fat content - 60  kcal/100g
  • Milk 1.5% fat content - 47  kcal/100g
  • Concentrated milk 7.5% fat content - 140  kcal/100g
  • Milk 2.5% fat content - 54  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Processed cheese with 60% fat content - 354  kcal/100g
  • Processed cheese with 45% fat content - 294  kcal/100g
  • Cheese 'megle' - 590  kcal/100g
  • Tartar cheese - 348  kcal/100g
  • Cheese 'cheese 'shavru' (goat) - 173  kcal/100g
  • Viola cheese - 307  kcal/100g
  • Whole durum wheat flour fortified - 333  kcal/100g
  • Whole durum wheat flour, universal - 364  kcal/100g
  • Flour krupchatka - 348  kcal/100g
  • Flour - 325  kcal/100g
  • Salad mayonnaise of 50% fat content - 502  kcal/100g
  • Light mayonnaise - 260  kcal/100g
  • Provencal Mayonnaise - 624  kcal/100g
  • Provencal mayonnaise - 627  kcal/100g
  • Table mayonnaise - 627  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g
  • Fresh frozen soup greens in a package - 41  kcal/100g
  • Greenery - 41  kcal/100g
  • Chicken egg - 80  kcal/100g
  • Pork liver - 109  kcal/100g

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