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Chicken Liver Liver Cake

Chicken Liver Cake

A liver cake is pretty, cheap, and very tasty. I love this dish for its everyday ingredients and how easy it is to make. It's fancy enough for a holiday table, yet simple enough for a weeknight dinner — because sometimes you just want to treat your family, even on an ordinary day.

Svetlana

Recipe author

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Composition / ingredients

Servings:

Chicken liver

500

Sour cream

Eggs

Flour

Vegetable oil (for frying the layers)

Salt

Carrots

450

Onion

200

Salt

Mayonnaise

100

Garlic

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 33 % 9 g

Fats 37 % 10 g

Carbohydrates 30 % 8 g

157 kcal

GI: 57 / 0 / 43

Cooking method

Step 1:

We'll make the liver cake with a filling of braised carrot and onion. I used three carrots and three onions. Peel and grate the carrots. Peel and finely chop the onions. Put the vegetables in a pan, salt them, and braise until tender. You can add a couple of tablespoons of vegetable oil or a small pat of butter as they braise — just remember it raises the calorie count, though it also makes the vegetables taste richer.
Step 2:

While the vegetables braise, make the batter. Rinse the chicken liver under cold running water, then let it drain in a colander for a bit. Put the liver in a blender and purée it.
Step 3:

Add the two eggs and two tablespoons of sour cream. Salt it. Blend again.
Step 4:

Pour the mixture into a deep bowl. Add about half a cup of flour and stir until smooth. The batter should be thick, roughly like pancake batter. If it's too thick, thin it with a little milk or water; if it's too thin, add a bit more flour.
Step 5:

Pour a little vegetable oil into a heated skillet — a non-stick pan is best, since it needs less oil and keeps the dish lighter. Ladle in the liver batter and cook the layers on both sides. They cook quickly — just 1.5 to 2 minutes per side.
Step 6:

Stack the finished layers as you go and let them cool a little. I ended up with 12 layers about 5–5½ inches (13–14 cm) across.
Step 7:

Peel two cloves of garlic, run them through a garlic press, and mix with the 100 g of mayonnaise. Spread this over a layer.
Step 8:

Spread about a couple of tablespoons of the braised vegetables on top, distributing them evenly across the layer.
Step 9:

Set the next layer on top of the vegetables. Spread it with the garlic mayonnaise as well, then add another layer of vegetables.
Step 10:

Continue this way with all the layers. At the end you can press the stack down a little — but do it gently. Decorate the top with chopped fresh herbs. You could also top it with grated cheese or grated hard-boiled egg. A liver cake is a cold appetizer, so it's best to let it rest and soak for at least a couple of hours.

Filling variations: mayonnaise with garlic and no vegetables; mayonnaise, garlic, cottage cheese, and braised vegetables (onion, carrot, zucchini); mayonnaise with fried mushrooms and toasted chopped walnuts; Korean-style carrot salad (you can pulse it in a blender for convenience); braised eggplant with tomato; or cream cheese blended with sour cream.
It's better to make your own mayonnaise — it's tastier and healthier. You can also use sour cream or plain yogurt in place of mayonnaise, on their own or blended with mayonnaise in any ratio you like, which lightens the dish.