Chicken Liver Cake

Elena Butuc

This appetizer is a favorite in my household. Thick pancake-like layers made from chicken liver (or pork/beef) are stacked to form a cake slathered with a mixture of mayonnaise and garlic.

It's crucial to use a small pan to keep the cake compact, similar to the example in the picture which measures about 10-12cm. A larger pan works too, but will yield a bigger cake, so consider your number of guests.

I highly recommend trying this recipe. It is flavorful, satisfying, and visually appealing.

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Ingredients

Metric US

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Chicken liver

300 g

or pork / beef liver

●

Egg

4 pieces

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White flour

1 cup

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Salt and pepper

1 tsp

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Milk

0.5 cups

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Carrots

2 pieces

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White onion

1 piece

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Sunflower oil

50 ml

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Garlic cloves

3 pieces

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Mayonnaise

200 g

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Fresh herbs (dill, parsley)

1 bunch

for decoration

Step by step

Step 1

Combine eggs, liver, flour, milk, salt, and pepper in a blender.

Step 2

Blend until smooth.

Step 3

Heat a small pan and lightly grease with oil.

Pour a portion of the batter into the pan to form a thick pancake. Cook over low-medium heat.

Step 4

Flip the pancake to brown the other side.

If the sheets break and you want to prevent them from sticking, add a bit more flour to the batter.

Step 5

While the pancake sheets finish, prepare the remaining cake ingredients:

- Sauté finely chopped onions and grated carrots in a little oil.

Step 6

- Mix mayonnaise with crushed garlic.

Step 7

As you finish each pancake, stack them.

Step 8

Begin assembling the cake:

- Place the first pancake, spread with mayonnaise and sprinkle with onion and carrot mixture;

- Spread the next pancake with mayonnaise only;

- Alternate and repeat until you reach the desired cake height.

Step 9

Coat the top and sides of the last pancake with a generous layer of mayonnaise.

It's best to let the cake chill in the fridge overnight or for a few hours, then apply more mayonnaise and proceed with decoration. If you're short on time, proceed, but it may not be as tender.