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Liver cake with cheese
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Liver cake with cheese is a real find for those who appreciate delicate and extraordinary dishes. This is a completely special dish, as its liver pancakes are filled with creamy cheese filling that gives it a unique taste. This liver cake will be a wonderful decoration on a festive table. A make-ahead appetizer that becomes even more delicious after cooling, it will disappear from your table faster than you notice. An economical and tasty appetizer that you can adapt to your taste by experimenting with the filling. You will surprise guests with new flavor combinations by adding mushrooms, carrots, or onions.
The filling can be made with mushrooms, carrots, and onions instead of cheese. Use processed cheese or hard cheese, or combine both. Add starch to the batter for extra tenderness.
The liver must be thoroughly washed and cleaned of films. Thin pancakes are achieved by evenly distributing the batter over a hot skillet. Chilling in the refrigerator for at least an hour helps the cake maintain its shape better.
Use room temperature milk for a smooth batter. Add eggs last for smoothness. Grate cheese on a fine grater just before use.
Constantly grease the pan with oil for thin pancakes. Flip the pancake only when the top is fully set. Store the cake in the refrigerator under plastic wrap.
Ingredients for the recipe
Ingredients
Chicken Liver
500 g
Galychyna Pasteurized Milk 2.5% 870g
250 мл
EuroMill Wheat Flour Premium 1kg
3 tbsp
Kvochka Homemade Chicken Eggs C0 10pcs
3 pcs
Chumak Zolota Refined Sunflower Oil 0.46l
2.5 tbsp
Onion
1 pc
Pripravka Himalayan Pink Salt 200g
to taste
Pripravka Ground Black Pepper 20g
to taste
Kamis Granulated Garlic 25g
0.25 tsp
Komo Tenero Cheese 50%
200 g
Shchedro Provencal Mayonnaise 67% 300g
200 ml
Galychyna Sour Cream 15% 300g
100 ml
Dill 50g
30 g
Garlic
2 cloves
Preparation steps
01
Liver preparation — Rinse the liver under running water, remove bile ducts and films. Time: 5 min. Reference: liver is clean without films.
02
Batter preparation — Pass liver and onion through a meat grinder, mix with milk, eggs, flour, salt, pepper, and dry garlic until smooth. Time: 8 min. Reference: batter is smooth and uniform.
03
Frying the first pancake — Heat the pan with oil, pour a little batter, and distribute evenly in a thin layer across the surface. Time: 2 min. Reference: top is set and lightening.
04
Pancake flipping — When the top is fully set and browned, flip the pancake to the other side with a knife or spatula. Time: 1 min. Reference: bottom side is golden brown.
05
Completing frying — Fry the second side for 1-2 minutes, then transfer to a plate. Repeat the entire process with the remaining batter. Time: 20 min. Reference: all 16-18 pancakes are fried.
06
Boiling eggs — Cover eggs with cold water, bring to a boil, cook for 10 minutes, then cool in cold water. Time: 12 min. Reference: eggs are fully boiled.
07
Preparing the cream and filling — Grate the hard cheese on a fine grater, grate the boiled eggs as well, then mix with mayonnaise, sour cream, minced fresh garlic, and finely chopped dill until smooth and creamy. Time: 5 min. Reference: Smooth, aromatic mixture that spreads easily.
08
Assembling and chilling the cake — Layer the liver pancakes, spreading each with the cheese mixture, shape the cake, cover the top and sides, and garnish with herbs if desired. Refrigerate for 2–4 hours to allow it to set. Time: 120–240 min. Reference: The cake holds its shape, layers are well combined, flavor is rich and delicate.
09
Tip: Serve the cake cold or at room temperature. Cut with a sharp knife, dipping it in hot water for a clean slice. Keeps in the refrigerator for up to 3 days under plastic wrap. Excellent for a festive table and picnics.
Where to order ingredients
Select the required ingredients in one of the stores
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