Did you know that cakes are not only sweet, but also eateries. The recipe for a baked cake came to us from Soviet times. Since then, it is still so popular. Liver cake is easy to prepare, inexpensive ingredients and can pleasantly surprise your family and guests!
Useful tips before making liver cake
Whichever recipe for making a liver cake you choose, it is better to familiarize yourself with useful recommendations before cooking.
1. Pork liver must be thoroughly cleaned before cooking: carefully cut out films and blood ducts.
2. So that the liver does not taste bitter in the finished dish, it must be soaked in milk. She should lie in milk for 1-2 hours. Thanks to milk in the offal, you will not feel a blood taste, bitterness and foreign odors. Also, after soaking, the liver will become very juicy and tender, which will have a positive effect on the finished dish.
3. The liver of a young animal is red-burgundy; if the liver is very dark, it is old and can be stiff. In this case, after soaking in milk, sprinkle with a little baking soda and leave for 15 minutes. Then rinse well under running water. Adding baking soda will soften the old liver.
4. Another way to soften the liver is to scald it with hot water.
5. For the preparation of the filling, it is better to use mayonnaise or sour cream with a high fat content.
6. Liver dough for cake should be similar in consistency to pancake dough.
7. One of the important steps in making a liver cake is turning the cakes during frying. This requires skill and accuracy. But do not be upset if the first pancake "comes out lumpy" or breaks. When assembling the cake, place them in the middle, it will be invisible.
Classic Pork Liver Liver Cake
Calories: 170 kcal. per 100 grams
Servings: 8
Ingredients:
- pork liver - 1 kg.;
- eggs - 2 pcs.;
- flour - 6 tbsp. spoons;
- milk - 100 ml.;
- carrots - 2-3 pcs.;
- onions - 2 pcs.;
- garlic - 2 cloves;
- dill - half a bunch;
- vegetable oil - 50 ml.;
- mayonnaise - 2 tbsp. spoons;
- salt to taste;
- black pepper - a pinch.
Step by step cooking:
1. Peel the onion, wash and chop finely. Peel the carrots, wash and grate on a coarse grater. Spread vegetables in vegetable oil.
2. Squeeze the garlic through a press, add to the mayonnaise along with the spices, mix.
3. Wash the raw liver well, clean it from films and streaks.
4. Cut the liver into pieces and mince 2 times.
5. Add milk, eggs and flour to the ground liver. Season the liver dough with salt and pepper, mix well.
6. Preheat a frying pan and brush with vegetable oil, add a serving of liver dough. Fry for 3-4 minutes over low heat.
7. Turn the liver pancake over and fry the other side for 2-4 minutes.
8. While the pancake is warm, spread it with mayonnaise and put the sautéed vegetables on it. Top with the next pancake, brush with mayonnaise and lay out onions and carrots. Do this with all the pancakes.
Leave the finished cake to soak for 2 hours. Garnish with herbs on top and sprinkle with grated yolk.
Pork liver liver cake with mushrooms and walnuts
In this recipe, pickled and fresh mushrooms are used for the cake. The filling for the liver cake is prepared from fresh champignons, and the cake is decorated with pickled mushrooms on top. If desired, chopped walnuts can be added to the filling.
Ingredients:
- pork liver - 400 gr.;
- egg - 1 pc.;
- flour - 3 tbsp. spoons;
- soda - 0.5 tsp;
- milk - 100 ml.;
- onion - 1 pc.;
- champignons - 250 gr.;
- vegetable oil - 20 ml.;
- mayonnaise - 3 tbsp. spoons;
- sour cream - 1 tbsp. the spoon;
- salt to taste;
- pinch black pepper;
- walnuts - 100 gr;
- pickled champignons - for decoration;
- dill.
Step by step cooking:
one. Rinse the raw liver, remove films and streaks.
2. Cut the liver into pieces and mince.
3. Pour milk and vegetable oil into the ground liver, beat in an egg, salt, pepper and stir.
4. Sift flour together with baking soda and add to the dough, mix again.
5. Preheat a skillet and brush with vegetable oil.
6. Bake liver pancakes, frying them on each side for 3-4 minutes.
7. Peel the onion, wash and chop finely.
8. Wash the mushrooms, cut into small slices.
9. Fry the prepared onion in vegetable oil, add mushrooms to it. Fry them until the moisture has completely evaporated for 15-20 minutes.
10. Transfer the cooked mushrooms and onions to another bowl, add mayonnaise, sour cream and salt.
11. Dry the walnuts in a pan. Let them cool and grind into small crumbs.
12. Pour the nuts into the mushroom filling.
13. Brush the liver cakes alternately with the mushroom filling and stack.
14. Cover the top and sides of the cake with mayonnaise.
Garnish with thin slices of pickled mushrooms, sprinkle with nut crumbs and finely chopped dill. Place the soaking liver cake in the refrigerator for 1.5-2 hours.
Pork liver liver cake with cottage cheese and garlic
Ingredients:
- pork liver - 500 gr.;
- milk 100 - ml.;
- egg - 2 pcs.;
- flour - 4 tbsp. spoons;
- vegetable oil - 40 ml.;
- salt to taste;
- black pepper to taste;
- cottage cheese - 300 gr.;
- kefir - 100 ml.;
- garlic - 2 cloves;
- chopped greens - 2 tbsp. spoons;
- vegetable oil for frying.
Step by step cooking:
1. Rinse the liver, remove films and streaks.
2. Cut into pieces and mince.
3. Add milk, vegetable oil, egg to the crushed liver, salt, pepper and mix.
4. Sift flour, add to the dough, mix.
5. Preheat a skillet and grease it with oil.
6. Bake liver pancakes in the usual way with the lid closed.
7. Salt cottage cheese, add garlic and beat with a blender until smooth.
8. Add kefir to the whipped cottage cheese, add finely chopped greens, mix.
9. Grease the liver cakes with the filling, not forgetting the sides and top of the cake.
10. Top with herbs and grated yolk.
Put the finished snack cake in the refrigerator for 2-3 hours for impregnation.
Pork liver liver cake in the oven
If you don't have time to bake liver cake pancakes, try baking the cake in the oven. This recipe is very easy to prepare and also low in calories and dietary.
Ingredients:
- pork liver - 500 gr.;
- semolina - 100 gr.;
- milk - 50 gr.;
- eggs - 2 pcs.;
- onions - 3-4 pcs.;
- carrots - 4-5 pcs.;
- mayonnaise or sour cream - 100 gr.;
- butter 20 gr.;
- hard cheese - 50 gr.;
- salt, pepper - to taste.
Step by step cooking:
1. Heat the milk and pour semolina over it, leave to swell.
2. Wash the liver, remove films and streaks.
3. Cut the liver into pieces and scroll through a meat grinder.
4. Add eggs, mayonnaise to the ground liver, mix. Mix with semolina, salt and pepper.
5. Peel the carrots, wash and grate on a coarse grater. Peel the onion, chop into half rings. Stir the vegetables.
6. Grease a baking dish with butter. Place half of the prepared vegetables in a mold.
7. Pour half the liver dough over the vegetables. Place a layer of carrots and onions again and cover with the rest of the dough.
8. Grate the cheese on a coarse grater. Sprinkle the cake on top.
9. Preheat the oven to a temperature of 170-180 degrees
10. Bake liver cake for one hour.
11. After baking, let the cake cool, then remove from the mold.
Decorate the cake with mayonnaise netting and herbs.
Liver cake fillings
Taking classic liver pancakes as a basis, you can change the taste of snack cakes using different options for fillings.
Options for liver cake fillings:
- crab sticks, processed cheese with mayonnaise;
- stewed cabbage, sour cream, onions with mushrooms;
- mashed potatoes with cream and sautéed onions;
- mayonnaise, sautéed onions and Korean carrots;
- boiled rice, boiled eggs and sautéed onions;
- an interesting taste is obtained from a cake, each cake of which is saturated with different fillings. But in this case, it is important to be able to combine the proportions and calorie content of foods.
