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Liver cake with milk
1
Liver cake with milk is an original appetizer that will be the highlight of your table. This dish consists of tender liver pancakes soaked in aromatic filling, which will certainly surprise your guests. This exquisite dish for a festive table is not only easy to prepare at home, but also provides the opportunity to experiment with fillings. Add melted cheese, boiled eggs, or fresh herbs for a unique taste. Thin layers of liver create a soft, melting texture, turning this cake into a true culinary luxury.
Variations
- You can use chicken, pork, or beef liver
- Instead of mayonnaise, add natural yogurt or avocado puree for a lighter version
- Experiment with fillings: add melted cheese, boiled eggs, or fresh herbs
Tenderness and Taste Secrets
- Soak the liver in milk before cooking to remove bitterness
- Thoroughly clean the liver from veins for a homogeneous consistency
- Blend the batter with a blender until completely smooth without lumps
Ingredient Tips
- For a juicy result, fry vegetables together with butter
- Use fresh or frozen liver - both options yield excellent results
- Marinated liver in milk should have a smooth, pleasant base
Nuances
- Let the cake sit for a few hours before serving for better flavor
- Cook the pancakes at medium temperature so that they bake evenly
- Each layer should be coated with sauce for a well-soaked cake
Ingredients for the recipe
Ingredients
Nasha Riaba Chilled Chicken Liver 700g
500 g
Molokija Milk 2.5% 870g
220 ml
Kvochka Homemade Chicken Eggs C0 10pcs
3 pcs
Khutorok Premium Wheat Flour 1kg
130 g
Onion
2 pcs
Carrot
2 pcs
Iberica Assorted Marinated Mushrooms 280g
100 g
Garlic
1 clove
Chumak Real Mayonnaise 72% 300g
200 g
Shhedryj Dar Refined Sunflower Oil 500ml
4 tbsp
Galychyna Extra Sweet Cream Butter 82.5% 180g
50 g
Pripravka Himalayan Pink Salt 200g
to taste
Pripravka Ground Black Pepper 20g
to taste
Fresh Greens Mix 100g
to taste
Preparation steps
01
Preparing the liver — Clean the liver from veins, soak in milk for 15-20 minutes to remove bitterness. Time: 20 minutes. Indicator: Liver has lightened, bitter taste removed.
02
Preparing the batter — Remove the liver from the milk, place in a blender, add eggs, flour, salt, pepper, and fresh milk, blend until smooth. Time: 5 minutes. Indicator: Batter is smooth, without lumps, consistency like pancake batter.
03
Adding oil — Add vegetable oil to the batter, mix well. Time: 2 minutes. Indicator: Oil is evenly distributed throughout the batter.
04
Frying liver pancakes — Fry thin pancakes on both sides until golden brown on a hot skillet. Time: 20 minutes. Indicator: Pancakes are golden brown, flip easily.
05
Processing vegetables — Finely chop the onion, grate the carrot, fry the onion with butter, add the carrot, stew until soft. Time: 15 minutes. Indicator: Onion is soft, carrot becomes soft.
06
Preparing the sauce — Mix mayonnaise with minced garlic for an aromatic sauce. Time: 2 minutes. Indicator: Garlic is evenly distributed in the mayonnaise.
07
Assembling the first layer — Place the first pancake on a board, spread with garlic sauce, spread the mixed vegetables and marinated mushrooms. Time: 2 minutes. Indicator: Layer is evenly covered with filling.
08
Assembling the cake — Stack the next pancakes, each time spreading with sauce and adding filling, sprinkling with herbs between layers. Time: 10 minutes. Indicator: Cake is assembled, all layers secured.
09
Decorating the top — Spread mayonnaise on the top pancake, sprinkle with grated boiled egg and fresh herbs, place a few mushrooms. Time: 3 minutes. Indicator: Cake is beautifully decorated, ready to serve.
10
Tip: Let the cake sit in the refrigerator for a few hours before serving, so all flavors are well blended and the cake becomes denser for gentle slicing.
Where to order ingredients
Select the required ingredients in one of the stores
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