Cakes are not only sweet, but also eateries. One such example is a liver cake, which, like a confection, can be festive. Here is a recipe for a delicious liver cake.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Liver cake is a real festive dish. It is delicious, beautiful, hearty, but not everyone can decide to cook it, since it is a troublesome and capricious activity. I will not dissuade, of course, for its preparation it is necessary to have certain skills and a good recipe. The hardest thing that scares many is frying liver pancakes. Since they stick, then break, then turn over badly. My tips are as follows:
- For every 200 g of liver there is 1 egg, 1 tbsp. flour or 1 potato. Such pancakes will not stick and break, but will turn out to be tender with an average thickness of about 3 mm. Flour or potatoes add strength to the cakes.
- Before baking each liver pancake, be sure to oil the pan and heat it well. If after the previous pancake there are still fries, then remove them all.
- To make the cakes turn over well, make them no more than 20 cm in diameter, then it will be convenient to turn them over.
- Minced meat for pancakes should be the most homogeneous, so grind it well with a blender or pass it through a meat grinder several times.
- Any liver can be used for cooking. The main thing is that it is fresh, not frozen. Chicken, turkey and goose liver cakes are the most tender, and coarse-grained from beef and pork.
- Caloric content per 100 g - 307 kcal.
- Servings - 1 cake
- Cooking time - 1 hour 30 minutes
Ingredients:
- Liver - 500 g (any variety, I have pork)
- Potatoes - 1 pc. (big size)
- Onions - 2 pcs. minced meat and 2 pcs. in the filling
- Garlic - 2 cloves for minced meat and 2 cloves for filling
- Eggs - 2 pcs.
- Champignons - 700 g
- Mayonnaise - 100 ml
- Hard cheese - 200 g
- Refined vegetable oil - for frying
- Salt - 1 tsp or to taste
- Ground black pepper - pinch or to taste
Cooking liver cake
1. Making the filling. To do this, wash the mushrooms and cut into thin strips. It is not necessary to cut them very coarsely, because the mushrooms should lie well between the cakes.
2. Peel and chop the onion and garlic. Do this as thinly as possible.
3. Heat a frying pan with oil and put mushrooms to fry. Set the heat to high so that liquid begins to separate from them faster. Wait for this moisture to evaporate, or scoop it out of the pan with a spoon.
4. Then add the onion with garlic to the mushrooms, set the medium heat and fry the food until cooked and golden brown. Season with salt and pepper at the end of cooking.
5. For liver pancakes, clean the liver from film and ducts, rinse and dry with a paper towel. Peel potatoes, onions and garlic. Cut the food to fit in the neck of the meat grinder.
6. Grind the ingredients. This can be done with a blender or twisted in a meat grinder.
7. Beat eggs to the products, add salt and pepper. If you wish, you can add any spices to taste.
8. Stir the ingredients well to distribute them evenly.
9. Put the frying pan on the stove, pour in refined vegetable oil, heat and pour the liver mince with a ladle. It will not spread like pancake dough in the pan. Perhaps empty spaces will form, just patch them up, pour a little minced meat with a spoon.
10. Grill the cakes for about 3 minutes on each side over medium heat. If they break when turning, add another egg to the dough.
eleven. Now start to shape the cake. Take an ovenproof dish and place the first crust on top of it. Brush it with mayonnaise and lay out the mushroom filling. Adjust the amount of mayonnaise yourself.
12. Sprinkle the food lightly with cheese and continue the same procedure with all the cakes.
13. Sprinkle generous amounts of cheese over the last top layer and sides of the cake.
14. Send the cake to bake in a preheated oven to 180 ° C for 10 minutes. It is necessary that the cheese only melted and gilded.
15. Serve the finished liver cake to the table, both warm and at room temperature.
See also a video recipe on how to make a liver cake.
