Beef Liver Cake for a Celebration
A savory layered cake for a festive spread. For all its nutritional value, beef liver costs next to nothing. And since this recipe calls for just about a pound, it comes together on a real budget. The taste is simply perfect!
Cooking method
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Step 1:
Pour boiling water over the liver and peel off the membrane. Cut the cleaned liver into large pieces.
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Step 2:
Transfer the liver to a blender and grind it to a smooth purée. I blended it for about 20 seconds on low speed.
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Step 3:
Transfer the liver purée to a deep bowl, beat in the eggs, pour in the milk and 2 tablespoons of vegetable oil, add the sifted flour, and season with salt and pepper to taste.
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Step 4:
Whisk into a smooth batter. Let it rest for a bit (about 10 to 15 minutes), then stir it again. It comes out fairly thin. This batter made 5 medium pancakes for me.
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Step 5:
Heat a skillet with 1 tablespoon of vegetable oil, pour in a fifth of the batter, and spread it out evenly into a moderately thin pancake. Fry on one side over medium heat for 2 minutes.
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Step 6:
Flip the pancake and fry for another minute — the second side cooks faster. Lift the finished pancake off and pour in the next one. I didn't add any more oil. As I mentioned, I ended up with 5 pancakes.
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Step 7:
For the sauce, mix the minced garlic with the mayonnaise. I used about one heaping tablespoon of mayonnaise per pancake, at around 67% fat. You can cut it half-and-half with sour cream if you like.
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Step 8:
Now assemble the cake. Set a liver pancake on a flat plate or cutting board and spread it with the garlic-mayo sauce.
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Step 9:
Lay the next pancake on top.
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Step 10:
And spread that one too.
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Step 11:
Keep stacking all the pancakes this way, spreading sauce on each one.
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Step 12:
Decorate however you like — fresh cucumber, dill, or green onion, or other options such as boiled egg, boiled carrot, tomatoes, and so on. Give the finished cake some time to soak and set.
- I especially love making liver cake with beef liver. It looks gorgeous and tastes amazing — everyone enjoys it, especially fans of organ meats. A fantastic option for celebrations of every kind!
Caloric content of the products possible in the composition of the dish
- 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
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Garlic - 143 kcal/100g
- Ground black pepper - 255 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
- Beef liver - 130 kcal/100g
