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Liver cake with mushrooms
1
The delicate liver cake with mushrooms is easily prepared from available ingredients but impresses with its festive appearance. This dish will be the highlight of any event thanks to its original look. The delicate taste of the liver is gently masked in a juicy filling of mushrooms and onions, creating a harmonious ensemble that captivates you with the first bite. The liver cake is not only a pleasure for the taste buds but also a real feast on the plate. For preparation, you can choose chicken, beef, or pork liver, as the result will always be excellent. And if you love experiments, add different mushrooms to the filling for new flavor nuances.
Variations
You can use chicken, beef, or pork liver of your choice. Instead of champignons, other mushrooms or their mixtures are suitable. Sour cream can be combined with cheese for a more pronounced flavor.
Tenderness secrets
Before cooking, let the liver soak in milk for 20-30 minutes for tenderness. Fry the pancakes over medium heat on a well-heated pan without haste. Be sure to chill the cake in the refrigerator for at least 2-3 hours before serving.
Ingredient tips
Pre-boil the mushrooms for 5-7 minutes, then slice them thinly. Rinse the liver thoroughly, removing skins and bile ducts. Mash the processed cheese by hand or grate it for sauce uniformity.
Culinary nuances
The batter should be slightly runny and lump-free, so the pancakes come out thin and tender. Grease the pan with oil only before the first frying; the batter oil is sufficient. Decorate the top layer with mushroom pieces, egg, and herbs for an attractive presentation.
Ingredients for the recipe
Ingredients
Nasha Riaba Chilled Chicken Liver 700g
500-600 g
Galychyna Pasteurized Milk 2.5% 870g
200-250 ml
Kvochka Homemade Chicken Eggs C0 10pcs
2-3 pcs
Khutorok Premium Wheat Flour 1kg
3 tbsp
Chumak Zolota Refined Sunflower Oil 0.46l
2–3 tbsp + extra for frying
Moryachka Natural Food Sea Salt 500g
to taste
Eco Black Ground Pepper
to taste
Chumak Zolota Refined Sunflower Oil 0.46l
0,5 tsp
Champignons
300-400 g
Onion
2-3 pcs
Carrot
1-2 pcs
Komo Creamy Processed Cheese 35% 75g
2 pcs
Heinz Mayonnaise 70% 220ml
200 g
Garlic
3-4 cloves
Preparation steps
01
Preparing the liver — Rinse the liver, remove skins and bile ducts, cut into pieces. Time: 10 min. Reference: Liver is cleaned and cut.
02
Soaking the liver — Place liver pieces in milk and leave for 20-30 minutes to soften the taste. Time: 25 min. Reference: Liver absorbed milk.
03
Preparing the batter — Blend the liver with eggs, milk, flour, oil, salt, pepper, and baking powder until smooth. Time: 5 min. Reference: Batter is smooth and lump-free, consistency of a runny batter.
04
Frying liver pancakes — Heat the pan, grease it, fry thin pancakes over medium heat for 2-3 minutes on each side, turn carefully. Time: 15 min. Reference: Pancakes are slightly browned on both sides, 6-8 pieces total.
05
Preparing the mushrooms — Wash the champignons, boil whole for 5-7 minutes, drain, cool, slice thinly. Time: 12 min. Reference: Mushrooms are cooled, sliced thinly.
06
Preparing the filling — Peel and slice the onions into quarters, grate the carrot, fry in oil for 5 minutes, add mushrooms, fry for another 10 minutes, season with salt and pepper. Time: 15 min. Reference: Mushrooms and vegetables are soft, filling is aromatic.
07
Assembling and Chilling the Cake — Layer the liver pancakes, spreading each with mayonnaise or sour cream and evenly distributing the mushroom filling. Shape the cake, cover the top and sides, and garnish with herbs if desired. Refrigerate for 2–4 hours to let it set. Time: 120–240 min. Reference: The cake holds its shape well, layers are bonded, flavor is rich and balanced.
08
Tip: For the best result, use a non-stick pan and don't rush with frying the pancakes over medium heat. If pancakes tear, it means the pan is not hot enough. The longer the cake stays in the fridge, the better the layers soak and the more the flavor is revealed.
Where to order ingredients
Select the required ingredients in one of the stores
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