The liver is very useful, it is rich in protein, vitamins of group B, A, C, E, D, K, PP. It contains valuable mineral components such as nickel, potassium, phosphorus, iron, magnesium fluorine, zinc, as well as useful cholesterol, fatty acids, and enzymes. The use of beef liver is recommended by nutritionists with a decrease in hemoglobin, weight correction, to strengthen the musculoskeletal system, immunity.

Liver cake can be made from either chicken or beef liver. ... As a last resort, you can use pork liver, but not everyone likes it because of the bitter taste. To reduce it, cut the pork liver into pieces and soak in milk for 1-2 hours. Sour cream or low-fat mayonnaise with various sautéed vegetables, fried mushrooms or boiled eggs is suitable as a filling. At the same time, the cake turns out to be very satisfying. Decorated with grated egg or carrots, this dish will become the main one on the festive table.

In order for such a valuable product as the liver to benefit your body, choose it correctly. Here are the basic guidelines:

Recipe

No festive meal is complete without snacks. Moreover, each hostess wants not only to feed the guests deliciously, but also to surprise with an unusual treat. When planning a menu, we most often give preference to budgetary and economical dishes that do not take a lot of time to prepare. Therefore, you have to show your culinary imagination in order to turn the available ingredients into a beautiful and mouth-watering gastronomic masterpiece.


Among such dishes, in the first place in my cookbook is a simple recipe for an appetizer liver cake with carrots. It is easy to prepare, and the necessary offal can be purchased on the market or in any supermarket for a reasonable price.

Ingredients:

for cakes:

• beef liver - 600 g
• eggs - 3 pcs.
• milk - 150 ml
• sunflower oil - 50 ml
• flour - 3 tbsp. l. with a slide
• salt - 1 tsp without slide

for filling and decoration:

• sour cream - 250 ml
• boiled egg - 2 pcs.
• carrots - 2 pcs.
• onions - 1 pc.
• vegetable oil - 3 tbsp. l.
• salt, pepper - to taste.

How to cook

Beef liver for cakes must be thoroughly rinsed and cleaned. It is necessary to remove a thin film from it.

To make the film easier to separate, the liver should be soaked in cold water for 30 minutes.

After removing the film, the large vessels must be carefully cut out. To clear the offal from the bile ducts, cut it into smaller pieces so that the cut runs along the veins. The opened ducts on the sides must be cut with a sharp knife and carefully separated along the entire length from the liver.

Then the liver needs to be cut into large pieces.

They should be chopped with a blender or minced. You should get a homogeneous liquid mass.


It is necessary to add eggs and milk to it. The cakes will turn out to be thin and baked well if simple proportions are observed: for 200 g of liver you need 1 egg and 50 ml of milk. Stir the liver dough with a whisk and add salt.


Then you need to pour in a little vegetable oil. Thanks to this ingredient, the cakes will not stick to the pan during frying.


In order for the dough to acquire the desired consistency, flour should be added. Depending on its hygroscopicity, 2-3 spoons will be required.

You can use potato or corn starch instead of wheat flour.

The liver dough must be thorough so that there are no lumps left. In order for the mass to be homogeneous, you can use a mixer or blender.


It is better to make cake cakes with a small diameter so that they do not break. To do this, you can use a pancake maker or a frying pan with a diameter of 15-16 cm. It should be greased with a napkin soaked in vegetable oil and heated well. Then you need to pour a little dough into the pan and distribute it in an even layer in a circular motion. The layer thickness should be 3-4 mm. The cake must be fried until the pink shade disappears for 2-3 minutes.


Then it should be pry off with a spatula and turn it over with a quick movement. After 2 minutes, transfer the cake to a plate to cool down and start frying the next one.


From the specified number of ingredients, 10-12 cakes are obtained.


While they are cooling down, you need to prepare the filling. To do this, you need to wash, peel and finely chop or grate the carrots and onions.

The cut of my cake looks rude. Try using a fine carrot grater. It will be more beautiful.

They should be sautéed in vegetable oil for 7 minutes until soft. Then the filling must be removed from the heat, salt and pepper to taste.


When the cakes and filling are completely cool, you can collect the cake. Each cake must be greased with sour cream.

Take the amount of sour cream according to the situation. The more sour cream, the softer the cake. But know when to stop.

On all the cakes, except for the top one, you need to put 1 tbsp. l. filling and distribute it evenly.


Before you grease the last layer, you should lightly press down on the cake so that there are no voids left.


Then the top crust and sides of the cake should be greased with sour cream.


The remaining boiled eggs must be divided into white and yolk, and then grate them on a fine grater.


Sprinkle the top crust with chopped yolks, and decorate the sides of the cake with whites.


To make the liver cake even more elegant, you can decorate it with a carrot or tomato rose and herbs or onion arrows.


I recommend putting the finished treat in the refrigerator for a couple of hours for soaking. Then cut into portions, or serve whole with a cutting knife and a spatula for easy serving on plates.

Other options for cake fillings

Nut-garlic filling

One of the easiest and most delicious fillings for this snack can be made with a mixture of mayonnaise (sour cream), mustard sauce, chopped walnuts and crushed garlic. Nuts give a pleasant taste and crunch that goes well with the dish. Thanks to the nuts, the appetizer turns out to be even more satisfying and nutritious.

Ingredients:

• mayonnaise or sour cream - 350 - 400 ml
• walnuts –20 pcs.
• garlic - 4 prongs
• black pepper - 0.5 tsp.
• mustard sauce - 2 tbsp. l.
• hard cheese - 70-100 g (for decoration).

Preparation

1. Chop the shelled walnuts very finely with a knife. Of course, it would be much faster and easier to grind the nuts with a meat grinder or knead on a board with a rolling pin. But I do not advise you to do this, since mashed and ground nuts lose the desired crunch, unlike chopped ones.
2. Grate or crush the garlic in a mortar.
3. Mix mayonnaise (sour cream) with mustard sauce, ground garlic, chopped nuts. Add ground pepper.
4. Spread the resulting mixture over the liver cakes. Garnish the top with a sprinkle of grated cheese.
5. Let it brew and soak for 1-2 hours and serve.

Filling of pickled cucumbers and boiled corn

This type of filling gives the appetizer a special piquancy, a combination of pleasant sweetness with sourness. This filling option is very convenient, as it cooks quickly and reduces the time for the hostess. In this case, you do not need to fry vegetables. You can use ready-made canning.

Ingredients:

• pickled or pickled cucumbers - 6 pcs.
• canned corn (boiled) - 1 can (340 g with liquid, 280 g grains without liquid)
• sour cream or mayonnaise - 250 g.

How to cook

1. Grate cucumbers or chop with a knife into small strips.
2. Open a jar of corn, strain the grains from the liquid.
3. Combine corn and cucumbers.
4. Put the cakes of the snack cake in turn on a flat dish. Each cake is lightly greased with sour cream (1-2 tbsp. L.). Then on each cake we spread about 2 tbsp. l. filling, which we evenly distribute. Then we repeat the procedure with the next cake and so on until the end.
5. When deciding on the amount of filling, be guided by your own taste. Decorate the top with olives, herbs.

For lubrication and connection of liver cakes, you can also use processed salty cheese of a soft consistency.

Simplified version of the cake

Some housewives do not like to cook this snack cake because the process of cooking and frying the cakes seems time-consuming to them. First you need to fiddle with grinding the offal, then the cakes either burn in the pan, or break when they are awkwardly turned over. To simplify the process as much as possible, I suggest taking note of the recipe for a pancake-liver cake.


The essence of the preparation is to first fry about 15 patches (thin pancakes) from a dough based on milk, eggs and flour (you will need about 0.5 liters of milk, 3-4 eggs, 190 g of flour).

Then you need to take 500 g of liver, 1-2 carrots, 1-2 onions, chop and stew everything together or fry until tender.

Pass the liver with vegetables 2 times through a fine sieve in a meat grinder to make a pate. Add salt to taste and spices into the pate. If the pate is dry, add a few tablespoons of sour cream or mayonnaise to it.

The resulting pate should be smeared with pancakes, which are laid out on a flat dish in turn. Decorate the top with the appetizer of your choice.

Useful video

And here is the video recipe:

For a healthy life, the human body needs to consume many trace elements and vitamins every day. But with the modern rhythm of life, not everyone is able to follow a healthy diet. Many people think that healthy eating is a must, but this is a misconception. Even the healthiest meals can be incredibly delicious. One of these delicacies will be discussed in the article - a classic recipe for a liver cake.

How is the liver useful?

Not everyone loves to eat the liver, because its taste, to put it mildly, is specific. If you cook it incorrectly, you get a completely incomprehensible mass. But you need to eat the product regularly, since the benefits from it are colossal.

It is enough to eat only 100 g to get a daily dose of vitamins and minerals: A, C, B, E, K, PP and D, iron, copper, zinc and chromium, and in an easily digestible form. In addition, the liver contains potassium, which removes excess fluid from the body. Its deficiency can cause edema. Another consequence of the lack of this substance is cramps in the calves, weakness and increased fatigue.

Many doctors advise people with iron deficiency anemia to eat their liver more often. It contains a special trace element of iron, which is responsible for the production of hemoglobin.

Which one to choose

Three types of liver can usually be found commercially:

• chicken;
• beef;
• pork.

Each is useful in its own way. The most dietary one, which is most often prescribed for both children and adults, especially pregnant women, is beef. It contains a huge amount of nutrients that are easily absorbed by the body.

Chicken and pork are also good for the human body, but it is better not to use the former with high cholesterol levels, and the latter has a specific taste that not everyone likes.

To make a classic cake, you need just beef liver.

Ingredients

It is worth noting that the gramme of products presented below are designed for a small volume. Therefore, if you want to make a large homemade liver cake, you need to increase the amount of each ingredient accordingly.

• 500 g liver;
• 3 medium onions;
• 1/2 cup milk
• 2 chicken eggs;
• flour.

For filling:

• carrot;
• mushrooms;
• salt, pepper and mayonnaise (to taste).

When it comes to choice, many have questions about whether one of the components can be replaced. This happens due to intolerance to some product or personal dislike for it. So, cow's milk can be replaced with any other, chicken eggs - with quail, beef liver - with chicken or pork.

The filling can also be absolutely any: ordinary grated cheese, vegetables, chopped boiled eggs, etc. The classic recipe for a liver cake implies that between the pancakes there will be carrots fried with onions and mushrooms. Other options are good too, so cook whatever you can imagine.

Preparation

Now let's move on to a step-by-step recipe for beef liver liver cake. During the cooking process, you can use any convenient technique: a blender, a food processor or a conventional meat grinder.

• Grind the liver to a state of homogeneous gruel. Chop the onion until the same consistency, add it to the main ingredient. Beat in eggs, pour in milk and add a little flour. Mix. The dough should be viscous, but not too thick, otherwise the pancakes will look more like pancakes and the cake will not form.
• Let's start cooking meat cakes. The mass must be fried on both sides until tender. You can turn it over when the edge is a little "gilded".
• Put the first pancake on a flat dish. Lubricate evenly with mayonnaise and spread the selected filling. Then we fry the second "cake", put on top, also add mayonnaise and filling. Continue until all ingredients run out. The height and diameter will depend on the amount of food and the size of the pan.

The finished liver cake according to the classic recipe should be placed in the refrigerator so that all layers are thoroughly soaked and it cools down. Before serving, it can be garnished with fresh herbs, boiled yolk or grated cheese. Liver cake with carrots and onions goes well with fresh vegetables.

To make it easier to prepare such a tasty and healthy dish, below are tips for housewives.

• When choosing a liver, it is impossible to determine its taste. It is important to pay attention to the expiration date. But even a fresh product can be bitter (and should be sweet). To get rid of the bitterness, you need to soak the beef liver for the liver cake (step by step recipe above) in milk for several hours.
• Before cooking, the main product must be carefully inspected for the presence of veins, films and bile ducts and removed. If this is not done, the pancakes will not be as tender, and the benefits will be much less.
• To make the hard liver softer, you need to pour boiling water over it. Then it will acquire the desired loose consistency, and the cake will be soaked well.

I'm not a big fan of liver, but in this "cake", if cooked with chicken liver, the liver taste is barely noticeable. If you use beef liver, the taste of the liver will be more pronounced.
I love recipes that can be prepared the day before the feast. I usually cook this cake in the evening, just do not decorate it, put it in the refrigerator, and, shortly before serving, sprinkle it with grated egg and herbs.
The original recipe uses mayonnaise to grease the cake, but I tried to bring more benefits to this dish and reduce the calorie content, so I use 15% sour cream. With what you will cook - choose yourself.
There are different filling options, but I cook with vegetables, again - both healthier and tastier, and not so fatty!
You can decorate the cake with anything, I used boiled eggs - quickly, simply and elegantly!
From this number of ingredients, a cake of 11 pancake layers with a filling came out!

Cooking! Peel the liver of films and veins, cut into medium pieces, put in a bowl and puree with an immersion blender.
Add eggs, flour, milk, vegetable oil, salt and pepper to the liver. Beat again with an immersion blender until smooth.
The dough for liver pancakes is medium thick, pouring. Let the dough stand a little and start baking!

Heat the pan well (I bake in a pancake pan, 22 cm in diameter). Grease with vegetable oil, pour a ladle of dough over the edge, distribute in a circular motion over the entire surface. Fry over medium heat!
In general, liver pancakes are fried in the same way as regular pancakes! They come out thin, about 3 mm.
When the edges of the pancake begin to move away from the pan and the middle is baked, use a wide spatula to check if the pancake is stuck and gently turn it over to the other side! For each new pancake, I greased the pan with a cooking oil brush. If suddenly the pancake breaks - it's okay, it can be placed in the middle of the cake! Place the baked pancakes in a stack.

Let's take care of the filling: put finely chopped onions and carrots grated on a coarse grater in a pan with a small amount of vegetable oil. Simmer covered over low heat until soft, 10 minutes, then salt and pepper to taste. Cool the filling and divide into as many parts as you have baked the pancakes, minus one, since we will decorate the top pancake with an egg!

Chop the garlic, finely chop the dill, add to the sour cream - mix.

We collect the cake: put the liver pancake on the dish, grease with 1 tbsp. l. cooked sour cream sauce, distribute the onions and carrots on top. We repeat this for all pancakes, except for the last one. Grease the top pancake and sides of the cake with sour cream sauce, do not spread the vegetables.

Shortly before serving, decorate the cake: top with grated yolks, sides with grated whites of boiled eggs. You can add green onions for freshness.
Delicious, unusual appetizer for a holiday or family dinner is ready! We cut it like a cake and spread it with a spatula on the plates of the curious and the hungry! Bon Appetit!

Liver cake is an independent snack dish and salad at the same time. It is very simple to prepare it. Therefore, such an unusual product made of liver is a great option both for a festive table and as a "duty" dish.

Cooking features

Why is this appetizer called cake? Usually, after all, a cake is associated with a dessert. The appetizer consists of cakes, smeared, like a cream, with a filling.

An important argument in favor of preparing this unusual dish is the undoubted benefit of the liver for the body: it is a real storehouse of vitamins and useful microelements.

There are many cooking options. The liver can be used not only for beef, but also for pork, but also for poultry. There is nothing difficult in cooking, even a novice culinary specialist can cook it.

Classic Beef Liver Liver Cake Recipe

The liver cake is interesting because each housewife has her own secret. And, of course, everyone considers their own way of cooking to be the best. But this liver cake recipe is universal and will appeal to everyone. Delicious, budget friendly and not complicated at all.

Products:

• Beef liver - 1 kg.
• Milk - 1 glass.
• Eggs - 2 pcs.
• Flour - 2 tbsp. l.
• Onion "turnip" - 4-5 medium heads.
• Mayonnaise.
• Vegetable oil.
• Salt to taste.
• Dill, parsley.

Step-by-step cooking algorithm:

1. Rinse the liver, clean it of films and veins (it seems that these are bile ducts, but it does not matter).
2. Cut the liver into large pieces, cover with milk and leave to soak for 30 minutes. Then grind in a meat grinder, adding milk in which the liver has been soaked.
3. Salt the mass, stir in the eggs and flour (if desired, you can replace it with semolina).
4. Move the mixture. In consistency, it should be like pancake dough. If the cake dough is too thin, add flour. If, on the contrary, it is too thick, add some milk and stir again.
5. Fry the pancakes in a preheated skillet. The browning time on each side is approximately 1 minute. It is better to use a special pancake pan, as the cakes are soft and easily damaged.
6. Cooking the "cream": Peel, rinse and finely chop the onion. Then fry it until light golden brown.
7. Wash and cut the greens.
8. Combine onions with mayonnaise and herbs.

Now it remains, as in the preparation of a classic confectionery, to smear the cakes with onion-mayonnaise filling and place in a cool place, preferably at night.

The dish has one drawback: it is eaten instantly, so don't yawn!

Step-by-step recipe for cooking with mushrooms

The recipe is unusual and delicious in taste.

Components:

• Beef liver - 1 kg.
• Eggs - 4 pcs.
• Milk - 200 ml.
• Wheat flour - 300 g.
• Salt and pepper to taste.

Filling:

• Onion "turnip" - 4 heads.
• Carrots (medium) - 4 pcs.
• Mushrooms - 0.5-0.6 kg.
• Hard cheese - 100 g.
• Garlic - 4 cloves.
• Mayonnaise.

The procedure is as follows:

1. Grind the washed, cleaned from films and chopped liver with a meat grinder.
2. Stir in milk and flour. Season with salt and pepper. Mix thoroughly. The texture of the dough comes out like a pancake.
3. Bake or pan the crêpes.

Now get into the stuffing:

1. Rinse carrots, peel, grate.
2. Peel the onion and chop finely.
3. Wash the mushrooms and cut into small pieces.
4. Fry vegetables and mushrooms (separately).
5. Grate the cheese.
6. Peel and chop the garlic.
7. Combine mayonnaise with cheese and garlic.

Stack the liver cake by brushing each crust with a mixture of cheese, garlic, and mayonnaise. Do not forget to sandwich the cakes with fried mushrooms and vegetables.

Cooking with melted cheese

Make a cream cheese liver cake. It turns out very tasty and unusual.

Ingredients:

• Beef liver - 1.0 kg.
• Chicken eggs - 4 pcs.
• Wheat flour - 6 tbsp. l.
• Onions - 4 pcs.
• Sour cream - 4 tbsp. l.
• Pepper, salt.
• Lean oil.

Filling:

• Hard-boiled eggs - 4 pcs.
• Processed cheese - 2 pcs.
• Mayonnaise - 350 g.
• Garlic - 5-6 cloves.

Cooking procedure:

1. Peel and cut the onion into quarters.
2. Grind the pre-prepared liver together with the onion using a meat grinder or blender.
3. Combine the resulting mixture with eggs, flour and sour cream, salt and pepper (without fanaticism) and mix until smooth.
4. Bake liver pancakes in a skillet.

Now - the filling:

1. Grate eggs and cream cheese.
2. Chop the garlic and combine with mayonnaise.
3. Spread the first crust with mayonnaise-garlic sauce, sprinkle with chopped cheese on top.
4. The filling for the next crust is garlic + mayonnaise, on top are chopped eggs.
5. Stack the cake layers in a stack, alternating between different types of toppings.

The cake is ready. Now let it brew for a couple of hours in the refrigerator, and you can begin to systematically destroy it.

Delicate liver cake with vegetables

The cakes for the cake according to this recipe are the most delicate, literally melting in your mouth. And the filling will be a little unusual and original, with eggplants or, as Odessans call them, "blue".

Ingredients:

• Beef liver - 1 kg.
• Milk - 250 ml.
• Eggs - 4 pcs.
• Flour - 2 tbsp.
• Sunflower oil.
• Baking powder for dough - 0.5 tsp
• Onion "turnip" - 2 medium heads.
• Salt to taste.

Filling:

• Eggplant - 2 pcs.
• Fresh tomatoes - 2 pcs.
• Garlic - 4 cloves.
• Dill, parsley.
• Kernels - 50 g.
• Mayonnaise.
• Processed cheese - 2 pcs.

The cooking algorithm is as follows:

1. Wash, peel off films and cut the liver.
2. Peel the onion, cut each of the onions into 4 pieces.
3. Grind the liver in a meat grinder or blender with onions.
4. Stir in milk, eggs, flour, salt. Add a spoonful of butter to make the cakes easier to bake. The dough looks like sour cream of medium thickness.
5. Bake the crêpes in a skillet.

It's time to tackle the stuffing:

1. Bake the "blue" ones in the oven, peel and chop finely.
2. Scald the tomatoes with boiling water, peel them off, cut into cubes.
3. Chop nuts, garlic and herbs.
4. Combine all the ingredients for the filling, then stir in the mayonnaise.
5. Fold the cake, smearing each layer with “cream”. You can decorate the product at your own discretion.
6. Put the finished product in the refrigerator for at least half an hour.

Bon appetit, everyone!

The New Year and Christmas holidays are not over yet, and for those who love liver dishes, I offer a recipe for an excellent snack cake. Beef liver liver cake turns out to be tasty, satisfying and looks beautiful on a festive table.

for pancakes:

• 600 g beef liver
• 3 raw eggs (in photo 2, but you need 3)
• 2 tbsp. l. flour
• 150 ml milk
• salt, pepper to taste
• vegetable oil for frying

for the layer:

• 1 large onion
• 1 large carrot
• 2 cloves of garlic
• 150 g mayonnaise or 75 g mayonnaise + 75 g thick natural yogurt
• vegetable oil

for decoration:

• a handful of walnuts
• greens

Cooking method:

First, let's prepare the dough for the liver pancakes, from which we will assemble the cake.

Wash the beef liver, cut it into small pieces and turn it twice in a meat grinder.

Beat 3 eggs well with a whisk.

Mix with a mixer (preferably) or a large whisk liver, eggs, 2 tbsp. l. flour, 150 ml of milk, salt and pepper to taste. The liver pancake dough is ready.

Now, in a small frying pan in vegetable oil, we will bake thin (if possible) pancakes, turning them over with a wide spatula, the widest you can find.

I got 5 pancakes with a small makeweight, which I also fried and ate with pleasure. By the way, I checked the pancakes for salt, a little undersalted, which means I'll add the filling. If I oversalted, the filling would not be salted at all.

Let's prepare a layer for the liver cake. We clean and finely chop the onion, and three carrots on a fine grater. Then sauté the onion in vegetable oil until transparent.

Add the carrots and continue to fry over low heat until the carrots are soft.

Add garlic passed through a press to mayonnaise. By the way, you can quickly prepare mayonnaise yourself, it is much tastier and healthier than store-bought mayonnaise. See the recipe here. Half of the mayonnaise can be replaced with natural yogurt, it will turn out to be no less tasty and not so fatty.

Mix onion with carrot and mayonnaise with garlic. I add a little salt, because the pancakes are not salted enough.

Each pancake, except for the top one, is generously greased with filling. The top one is just mayonnaise.

Here we have such a cute beef liver cake.

We will use walnuts for decoration. First, lightly fry them in a dry frying pan, stirring constantly.