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Festive table
Liver cake with carrots and onions

Chicken Liver Cake with Carrots and Onions

Liver cake is a truly festive dish—and not just because it's delicious and pretty to look at.

Katarina

Recipe author

Composition / ingredients

Servings:

Chicken liver

600

Eggs (3 raw and 3 hard-boiled)

Onion (large)

Carrots (2 large, plus 1 small one boiled)

Mayonnaise

300

Sour cream (20% fat)

Vegetable oil

All-purpose flour

Garlic

Parsley (for garnish)

Salt

Ground black pepper

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 53 % 17 g

Carbohydrates 16 % 5 g

200 kcal

GI: 75 / 0 / 25

Cooking method

Step 1:

Rinse the chicken livers and carefully trim away any membranes and bits of greenish gallbladder. Good-quality liver usually needs little cleaning, but it's worth checking—if a piece of gallbladder slips through, its bitterness can ruin the whole dish.
Step 2:

Combine the liver and the raw eggs in a large bowl.
Step 3:

Add 3 tablespoons of full-fat sour cream.
Step 4:

Add 3 tablespoons of flour.
Step 5:

Blend everything until smooth. Add ½ teaspoon salt and stir.
Step 6:

Heat a clean, dry skillet well with 1 tablespoon of oil. Only the first pancake needs the pan oiled. Scoop up enough liver batter to make a thin pancake (about ⅛ inch / 3 mm) that fully covers the bottom of the pan. For my 8-inch (20 cm) skillet, I use half a ladle, pour it onto the hot pan, and swirl to spread the batter evenly.
Step 7:

Cook the pancakes over medium heat. As soon as the pancake sets and starts to pull away from the edges (after 1–2 minutes) and is no longer pink on top, gently slide a spatula underneath, make sure it isn't sticking anywhere, and flip it in one confident motion. Don't worry if a pancake tears—finish cooking it and tuck it between the layers, where it will hide perfectly.
Step 8:

Once flipped, cook for about 1 minute more, or until lightly browned.
Step 9:

Finely chop the onion.
Step 10:

Grate the carrots.
Step 11:

Sauté the onion and carrot together in a skillet over medium heat for 7–10 minutes. Season with salt (½ tsp) and pepper (about ⅕ tsp).
Step 12:

Let the mixture cool, then divide it into portions—one for each layer—so it's spread evenly through the cake. The top pancake doesn't get a filling layer, so if you made 10 pancakes, divide the carrot-onion mixture into 9 portions.
Step 13:

Peel the garlic and press it into the mayonnaise.
Step 14:

Place a pancake on a serving platter and spread it with about 1 tablespoon of the garlic mayonnaise.
Step 15:

Spread a portion of the carrot-onion filling on top, then cover with the next pancake.
Step 16:

Keep going, and you'll have a liver cake!
Step 17:

To decorate it like the photo, you'll need 3 hard-boiled eggs. Separate the whites from the yolks and grate each on a fine grater.
Step 18:

Coat the whole liver cake generously with mayonnaise on all sides.
Step 19:

Decorate the top with grated yolk and the sides with grated white.
Step 20:

Shape the boiled carrot into a little rose (there are plenty of guides for carving a carrot rose). Garnish with fresh herbs. Serve the liver cake chilled.