Savory Liver Cake

This "cake" is one for the meat lovers — yet it's light and delicious! I really love making and eating liver cake. I put it together all the time, for both everyday family meals and festive dinners, and now I'll walk you through the recipe. Some people will say a liver cake belongs more in the pie category — but I'd disagree. A cake doesn't have to be a dessert, and this recipe proves it convincingly.

Valeria

Recipe author

Composition / ingredients

Servings:

Beef liver

700

Eggs

Milk

100

Flour

100

Onions

Carrots

Garlic

Mayonnaise

250

Vegetable oil

Salt

Eggs (hard-boiled)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 30 % 10 g

Fats 45 % 15 g

Carbohydrates 24 % 8 g

201 kcal

GI: 63 / 0 / 38

Cooking method

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Start by trimming the membranes off the raw beef liver, then rinse it well. Run the liver through a meat grinder or purée it in a blender. Add the eggs to the puréed liver and mix thoroughly. Stir in the slightly warmed milk and mix again. Add the sifted flour, salt to taste, and stir until smooth. Grease a skillet with oil and cook the batter into thin rounds, just like pancakes. Once all the liver pancakes are done, make the filling: grate the carrots on a fine grater and finely chop the onions, then lightly sauté them together. Stir the finely minced garlic into the mayonnaise. Spread each liver pancake with the garlic mayonnaise, top with the onion-and-carrot mixture, and stack them one on top of another — leave the top pancake bare. Decorate the cake however you like.