Liver cake made from pig liver

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. I do this to remove the bitterness from the pig liver. 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, I prepare the filling for the cake. I clean the onion and finely chop it. Then I sauté the onion over low heat until soft and transparent. I add grated carrot (large grater) to the onion. I sauté the vegetables together until the carrot is soft.

Removing from the milk, I cut the liver into pieces. Then I pass the pieces twice through a meat grinder. A blender can be used for chopping the liver. In this case (when grinding the liver), I immediately add milk to it.

I mix the liver mass with the eggs.

I add salt and pepper.

To make the liver layers fluffy, I add odorless vegetable oil to them.

Now I add the sifted (through a sieve) flour to this mass.

After thoroughly mixing all the ingredients, I get a batter similar in texture to pancake batter.

I place a skillet on the heat. Then I heat it well with vegetable oil. With a ladle, I pour a portion of liver batter into the pan. At the same time, I rotate the pan in my hand, helping the liver batter cover the entire surface of the bottom of the dish. The batter slowly spreads to the edges of the skillet, forming a thick pancake. I monitor that the pancake is even and without gaps. I fry the liver pancakes over medium heat. The pancakes cook quickly. As soon as the redness on the top of the pancake disappears, I lift the edge of the pancake with a spatula to check the degree of frying on the bottom side. The browned pancake is flipped to the other side. I act carefully not to break the liver batter layers. On the second side, the pancake usually fries for less time. I try not to over-dry the liver pancakes so that they do not turn out tough. To make the cake tender and tasty, I immediately remove the slightly browned layers from the skillet. I fry the pancakes until all the batter is finished. When all the layers are fried, stacked, I proceed to assemble the layered liver cake.

Before starting to assemble the cake, I prepare a mayonnaise sauce that will add juiciness to our cake. Minced garlic is mixed with mayonnaise.

I take one liver layer. I place a spoonful of mayonnaise sauce on it. I spread the mayonnaise sauce with a spatula over the entire layer to the very edges.

I place the sautéed onion with carrot on the mayonnaise-coated liver pancake. To have enough filling for all layers, I immediately divide it into the necessary number of parts according to the number of layers. I also distribute the vegetables over the entire layer. On top of the vegetable layer, I place the next liver pancake, which I also coat with mayonnaise mixed with garlic. I also cover this sauced layer with a layer of vegetables. Thus, alternating liver layers with vegetable filling, I assemble the entire cake.

I gently press the last sponge to ensure all layers are well connected. Covering the cake with food wrap, I place it in the cold to soak for 2-3 hours.

Taking it out of the cold, I begin decorating. I spread mayonnaise on the top sponge, as well as the sides of the pork liver cake. Then I sprinkle grated boiled egg on top.

I coat the sides of the pork liver cake with chopped greens. I roll up carrots into rosettes and place them in the center of the top sponge. Around the carrot rosettes, I arrange parsley greens.

Prepare this festive pork liver cake according to my recipe. Enjoy your meal.