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Liver Cake with Pork Liver – Simple and Delicious Recipe
Instructions
Carefully remove the vessels and bile ducts from the pig liver. Then rinse the liver under cool water. Let the water drain, and then, placing the liver in a bowl, cover it with milk so that the milk completely covers the offal. The liver will sit in the milk for 1-2 hours. This is enough for the dish made from it not to be bitter.
Meanwhile, prepare the filling for the cake. Clean the onion and finely chop it. Sauté the onion over low heat until soft and transparent. Add grated carrot (large grater) to the onion. Sauté the vegetables together until the carrot is soft for proper finished filling.
Removing from the milk, cut the liver into pieces. Then pass the pieces twice through a meat grinder. A blender can be used for chopping the liver. In this case, immediately add milk to it for proper finished smooth batter base.
Mix the liver mass with the eggs for proper finished binding.
Add salt and pepper for proper finished seasoning balance.
To make the liver layers fluffy, add odorless vegetable oil to them for proper finished tender texture.
Now add the sifted (through a sieve) flour to this mass for proper finished smooth batter.
After thoroughly mixing all the ingredients, you get a batter similar in texture to pancake batter for proper finished pourable consistency.
Place a skillet on the heat. Heat it well with vegetable oil. With a ladle, pour a portion of liver batter into the pan. Rotate the pan in your hand, helping the liver batter cover the entire surface of the bottom of the dish. The batter slowly spreads to the edges, forming a thick pancake. Fry the liver pancakes over medium heat. The pancakes cook quickly. As soon as the redness on the top disappears, lift the edge with a spatula to check the bottom side. The browned pancake is flipped. Act carefully not to break the layers.
Before starting to assemble the cake, prepare a mayonnaise sauce that will add juiciness to our cake. Minced garlic is mixed with mayonnaise for proper finished filling sauce.
Take one liver layer. Place a spoonful of mayonnaise sauce on it. Spread the mayonnaise sauce with a spatula over the entire layer to the very edges for proper finished moisture distribution.
Place the sautéed onion with carrot on the mayonnaise-coated liver pancake. To have enough filling for all layers, immediately divide it into the necessary number of parts according to the number of layers. Distribute the vegetables over the entire layer. On top of the vegetable layer, place the next liver pancake, which is also coated with mayonnaise mixed with garlic. Alternating liver layers with vegetable filling, assemble the entire cake.
Gently press the last sponge to ensure all layers are well connected. Covering the cake with food wrap, place it in the cold to soak for 2-3 hours for proper finished marriage of flavors.
Taking it out of the cold, begin decorating. Spread mayonnaise on the top sponge, as well as the sides of the pork liver cake. Then sprinkle grated boiled egg on top.
Coat the sides of the pork liver cake with chopped greens. Roll up carrots into rosettes and place them in the center of the top sponge. Around the carrot rosettes, arrange parsley greens. Prepare this festive pork liver cake according to my recipe. Enjoy your meal.
Tips
- 1
Soak pork liver in milk for the best finished mild non-bitter character. Unsoaked pork liver retains bitter offal flavors; properly milk-soaked liver produces the proper signature mild tender character authentic to traditional Russian liver-cake preparations. The milk soak takes only 1-2 hours and dramatically improves finished flavor. The liver-preparation quality matters more than home cooks typically realize for finished cake quality and overall celebration-meal success consistently across batches reliably across various Slavic cooking occasions throughout the year.
- 2
Use thick liver batter (pancake-batter consistency) for proper finished fluffy layers. Too-thin batter produces flat dense inferior results; properly-thick pancake-consistency batter produces the proper signature fluffy tender character authentic to traditional Russian liver-cake preparations. The same proper-consistency principle elevates many liver-pancake preparations including liver patties with buckwheat and similar Russian liver preparations across various traditional celebration occasions throughout the year reliably.
- 3
Allow full 2-3 hour cold soak for finished maximum flavor marriage and structural integrity. Short cold-resting produces under-flavored disconnected results; full 2-3 hour cold rest produces the proper signature deeply-flavored cohesive character authentic to traditional Russian liver-cake preparations. The patient cold-soak principle pays back significantly in finished cake-quality consistently across batches and various Russian celebration preparations throughout the year for proper traditional results worth showcasing reliably across various Slavic entertaining occasions throughout the year.
- 4
Pair the finished liver cake with traditional Russian accompaniments for proper presentation. Decorate with carrot rosettes, parsley sprigs, and grated boiled egg for proper finished festive appearance. Pair with crusty homemade bread for substantial holiday spreads, alongside pickled vegetables for traditional Russian accompaniment, or with chilled vodka shots for elegant Russian-style celebration presentations worth showcasing across various entertaining occasions reliably.
FAQ
Can I use chicken or beef liver instead of pork? +
Yes, chicken or beef liver work as substitutes producing distinct character. Chicken liver is mildest and most tender, beef is richest, pork is most economical and traditional. Beef liver requires the longer milk soak (2-3 hours) due to stronger flavor. Chicken liver needs only brief 30-minute soak. Choose based on personal preference, budget, and traditional preferences for proper finished cake variations consistently across various Russian celebration occasions throughout the year reliably for proper personalized finished results.
How long does the liver cake keep? +
Stored covered in the refrigerator, the liver cake keeps for 3-4 days at peak quality. The flavors actually improve significantly over the first 24 hours as components meld together beautifully throughout the cold-soak period. Beyond 4 days, liver flavor muddies and texture deteriorates. The cake does not freeze well due to mayonnaise separation upon thawing. Best consumed within 2-3 days for the brightest most appealing finished results across multiple celebration applications throughout the year reliably.
Can I use sour cream instead of mayonnaise? +
Yes, sour cream works as substitute producing lighter tangier results. Use equal amount of sour cream to replace mayonnaise. Each option produces distinct character: mayonnaise is most traditional and rich, sour cream is lighter and tangier, mixture of half-and-half is most balanced. Choose based on personal preference and dietary requirements for proper finished cake variations consistently across various Russian celebration occasions throughout the year reliably for proper personalized finished results consistently.
Why are my liver pancakes tough? +
Three usual causes: overcooking (cook briefly until just set), insufficient oil in batter (add 1-2 tablespoons), or pan too hot (medium heat works best). Address all three factors for consistently tender results. The combination of proper cooking time, proper fat content, and proper heat produces dramatic tender-quality reliably across various Russian liver-cake baking sessions throughout the year for proper traditional layered results consistently across various Slavic culinary traditions.
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