Liver cake - a snack from the series that is cheap, tasty and impressive - was invented in Soviet times. Decorating the festive table required some labor, but the hostess received a wow effect. More than a dozen years have passed since then, but the recipe remains just as popular. It has a bunch of different options - it is made from beef liver, pork liver, and chicken liver. Layered with a variety of fillings - from standard vegetable to mushroom and even jelly. We will prepare the simplest, most basic version - pork liver cake. The recipe with photos is taken step by step for beginners. Although, to be honest, at first I myself needed visual support to be sure that I was doing everything correctly. Pork liver is good because it is relatively easy to clean. And this is the only difficulty that housewives have to face. Then everything is simple - the liver is chopped, the “dough” is kneaded, pancakes are baked, and the frying is prepared. And from all of the above, with the addition of mayonnaise, this cute cake comes together quite quickly.

So, to prepare liver cake we will need:

• 700 g pork liver
• 2 eggs
• 3 tbsp flour
• 1 tsp salt
• 2 carrots
• 2 onions
• 150 g mayonnaise
• 3-4 cloves of garlic
• Greenery
• Vegetable oil

How to make pork liver cake

Cut the liver into small pieces.

Using an immersion blender, grind the liver until smooth.

Add salt and eggs. Mix.

Then add flour.

Once again, thoroughly beat the mixture with a blender.

Heat a frying pan with a small amount of vegetable oil.

Place 3-4 tablespoons of liver mass into the pan. The number of beds will depend on the diameter of the frying pan. I do not recommend making the liver “cakes” too thick.

Spread the liver mass evenly over the pan and fry for 3-4 minutes on each side.

Cool the finished liver cakes for our cake.

Three carrots on a coarse grater. Cut the onion into thin half rings. Fry in a small amount of vegetable oil. Add a little salt and leave to simmer under the lid until done.

Cool the prepared vegetables.

Let's prepare the cream for our liver cake.

Add the garlic passed through a press to the mayonnaise and mix.

Let's start assembling the cake!

Place the liver cake on a plate and grease with mayonnaise.

Place the fried onions and carrots and distribute them evenly over the crust.

Sprinkle the last of the cakes with chopped herbs.

We leave our liver cake in the refrigerator for 40-60 minutes.

Serve the liver cake to the table, having previously cut it into portions.

Delicious! Bon appetit!

A relatively young dish, prepared according to the canons of the classics, with a delicate structure and excellent taste, has rightfully earned a place on the snack table. The classic recipe for pork liver cake has many variations using additional products that only emphasize the excellent taste of the snack.

This is a delicious appetizer that will be appreciated by lovers of liver dishes.

To bring a simple, but very tasty dish to life, you need to prepare:

• 600 g liver;
• 150 g mayonnaise;
• 40 g flour;
• 100 ml milk;
• 2 eggs;
• 2 onions;
• 4 carrots;
• salt, pepper, herbs.

Before starting work, the bile ducts are always removed from the liver and it is soaked in milk. If this is not done, the offal after heat treatment will be hard and dry.

The cake is prepared as follows:

1. After 2 hours, the liver is cleared of film and chopped together with the onions using a blender or food processor.
2. Flour is introduced into the liver mass and eggs are driven in.
3. The dough is salted and seasoned, after which thin pancakes are baked from it.
4. A sauce is made from boiled, grated carrots, chopped herbs and mayonnaise.
5. The cakes are one by one coated with sauce and stacked to form a cake.
6. The dish is served cold.

With added garlic

Adding garlic to the layering sauce allows you to add a piquant spiciness to the dish.

Executed recipe from:

• 500 g liver;
• 100 g sour cream;
• the same amount of flour;
• 3 eggs;
• 300 g mayonnaise;
• 3 onions;
• 4 carrots;
• heads of garlic;
• salt, pepper, herbs, milk for soaking.

To decorate the table with an original cake, do the following:

1. The offal is freed from the film and bile ducts, cut into pieces, which are soaked in milk for an hour.
2. The soaked liver is crushed in a blender and mixed with sour cream, flour, eggs, salt and spices.
3. Cakes are baked from homogeneous dough.
4. Grated carrots and chopped onions are sautéed and then mixed with chopped herbs, pressed garlic and mayonnaise to obtain garlic cream.
5. The cakes are coated with sauce and assembled into the form of a cake, which is refrigerated for 3 hours.

With mushroom filling

Another variation, for which you need:

• liver – 800 g;
• flour – 180 g;
• onions – 2 pcs.;
• champignons – 500 g;
• milk – 100 ml;
• mayonnaise – 300 g;
• eggs – 3 pcs.;
• salt and pepper.

Cooking method:

1. Mushrooms are cut into thick slices and fried in a frying pan, into which chopped onions are added after the liquid has evaporated.
2. The dough for the cakes is prepared from the prepared offal, milk, flour, 2 eggs and salt.
3. Liver pancakes are smeared with mayonnaise, over which the onion-mushroom mass is distributed.
4. The top cake coated with mayonnaise is sprinkled with boiled grated egg.

Pork liver cake with melted cheese

To try to create a liver dish with cheese notes, you should prepare the following food set:

• liver – 750 g;
• flour – 100 g;
• onion – 1 pc.;
• carrots – 1 pc.;
• processed cheese “Druzhba” – 1 pc.;
• milk – 400 ml;
• mayonnaise – 70 g;
• eggs – 3 pcs.;
• sunflower oil – 150 ml;
• salt, pepper, herbs.

“Druzhba” can be replaced with another similar cheese, but of proven quality. A cheese product purchased to save money instead of cheese may taste bitter in the finished dish.

When preparing, you should adhere to the following algorithm of actions:

1. The liver is washed, cleaned and filled with 250 ml of milk for 2 – 4 hours.
2. After soaking, the offal, cut into pieces, is passed through a meat grinder several times or crushed using a blender.
3. Eggs, flour, remaining milk and salt with spices are added to the liver mass.
4. Pancakes are baked from dough with a sour cream consistency.
5. Chopped vegetables are sautéed in a frying pan until browned.
6. The cake is assembled in the following order - cake layer, mayonnaise, vegetables; crust, mayonnaise, grated cheese. The cycle is then repeated until the products run out.
7. The product is decorated at the discretion of the cook and left in the cold for about 6 hours for better impregnation.

How to cook in a slow cooker?

You can also prepare a liver cake using a modern kitchen appliance, which is designed to facilitate the culinary process.

To execute the recipe you need to prepare:

• liver – 700 g;
• flour – 100 g;
• onions – 4 pcs.;
• carrots – 3 pcs.;
• milk – 70 ml;
• mayonnaise – 20 g;
• eggs – 3 pcs.;
• sunflower oil – 60 ml;
• baking powder – 5 g;
• salt, pepper, herbs.

To taste a dish more juicy than when frying in a frying pan, follow a simple algorithm:

1. The pre-prepared offal is chopped together with ½ onion, after which the mixture is placed in a deep bowl.
2. The dough is mixed from liver mass, flour, eggs, milk, salt, pepper and baking powder, which makes the cake more airy and tender.
3. The resulting dough, with a consistency slightly thicker than for pancakes, is poured into a greased multicooker bowl.
4. The cake is baked in the “Baking” mode for 40 minutes with the lid open.
5. The finished cake is divided into 3 thinner layers.
6. At the same time, the remaining onion cubes and carrot shavings are sautéed in a frying pan with the addition of salt and seasonings.
7. The bottom two cake layers are generously flavored with mayonnaise, on which the vegetable filling is laid out.
8. The decoration of the cake is completed with a mayonnaise mesh decorated with sprigs of greenery.

With eggplants

An interesting recipe, the result of which is an excellent dish with a delicate filling.

The cake is prepared from:

• 500 g liver;
• 120 ml milk;
• 2 eggs;
• 200 g flour;
• 3 g baking powder;
• bulbs;
• eggplant;
• tomato;
• ½ head of garlic;
• a piece of cheese;
• 150 g mayonnaise;
• salt, herbs and spices.

Cooking method:

1. The dough is prepared from liver-onion mass, passed through a meat grinder, eggs, milk, flour, salt and baking powder.
2. Pancakes are baked from a dough that resembles sour cream in consistency.
3. Eggplants are baked in the oven and chopped, after which they are mixed with cubes of peeled tomatoes. The filling is seasoned with mayonnaise.
4. Each liver layer is coated with the resulting sauce and assembled into a cake, which is refrigerated for 2 hours.

So, liver cake is a wonderful appetizer that will come in handy when welcoming unexpected guests and as a light but very nutritious dinner.

Step-by-step recipes for making pork liver cake in a frying pan and in the oven: options with mayonnaise and cottage cheese, sautéed vegetables, mushrooms, nuts and garlic

Grade
recipe

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

10 gr.

16 gr.

Carbohydrates

232 kcal.

Option 1: Airy pork liver cake

Is it worth making even fluffier dishes from tender liver? Yes, definitely! Liver cakes have been prepared since time immemorial and are still popular today. There are no expensive products, the simplest technology, and both adults and children will enjoy this cake.

Ingredients:

• half a kilo of pork liver;
• three large onions;
• one and a half glasses of pasteurized milk and the same amount of full-fat mayonnaise;
• flour - 200 gr.;
• three fresh eggs and one hard-boiled;
• sunflower oil.

Step-by-step recipe for simple pork liver cake

We wash the liver slices with running water, cut off the films from them and, dissolving them into pieces, remove the ducts. We twist the liver in a meat grinder, followed by one onion.

We combine the liver mass with onion gruel, and add raw eggs here. After adding salt, beat the mixture with a whisk, dilute with milk and add no more than a couple of tablespoons of butter. Add a pinch of pepper and sifted flour to the liver base and beat again. It is important to obtain a homogeneous mass, without any admixture of flour lumps.

Pour a tablespoon of oil into a small frying pan and heat well. Pour the liver mixture into the pan with a ladle and bake thin pancakes. We bake like regular pancakes over medium heat. Turn over once the bottom is sufficiently browned.

Add more oil to the frying pan in which the liver pancakes were fried. Pour finely chopped onion into it and place on medium heat. Stirring, fry the onion until it turns amber. Place on a plate and slowly cool the sauté.

Mix mayonnaise in a deep plate with fried onions. If you like the garlic flavor, you can grate no more than a couple of cloves.

Apply a thin layer of mayonnaise sauce to a serving plate and place one of the liver pancakes. Place all the pancakes on top, brushing with the same sauce.

Apply the remaining mayonnaise dressing to the top of the cake and coarsely rub the boiled egg onto it. To soak, place the liver cake in the refrigerator for up to two hours.

Option 2: Simple pork liver cake in the oven without eggs

A cake baked in the oven is not as high in calories as compared to one baked in a frying pan, since it is prepared in one layer, with a minimum amount of oil. It is not added to the dough at all, but is used only to process the mold.

In addition, the cake is prepared without eggs, and the viscosity of the liver mass is provided by semolina. If desired, you can bake several thinner cakes. In this case, when assembling the dish, each of them will need to be moistened with mayonnaise and sprinkled with onions, which will slightly increase the calorie content.

Ingredients:

• steamed pork liver - 400 gr.;
• two small carrots;
• 150 gr. semolina;
• three onions;
• vegetable oil;
• milk - 150 ml;
• mayonnaise;
• fresh herbs (green onions).

How to quickly make a wonderful liver cake from pork liver

After carefully removing the films, cut the liver into pieces. In the process, we get rid of the ducts if they remained during cutting.

Collect pieces of liver in a bowl, add semolina and grind with a high-speed blender. Lightly pepper the liver base and add some salt. After mixing, put the bowl in the refrigerator for an hour.

Leaving the liver dough to mature, prepare the filling. Peel and rinse the vegetables well. Finely chop the onion into slices and grate the carrots coarsely. Place in a frying pan, add a couple of tablespoons of oil to the vegetables and fry them over medium heat until soft. This will take up to ten minutes.

Line a round baking pan with baking parchment and generously grease it with butter. Pour part of the cooled liver mass into the mold and place the cooled sauté mixture on it. Cover the vegetables with the remaining liver dough.

Lightly tap the bottom of the pan on the table and place it in the oven. Bake the cake for an hour, let it cool right in the pan, and then carefully remove it from it.

Transferring to a serving dish, brush the liver cake with dressing and sprinkle with finely chopped green onions.

Option 3: Complex pork liver cake with cottage cheese and vegetables

The dish is assembled from thin liver cakes baked in a frying pan, but is not soaked in mayonnaise, but covered with curd mass and sautéed vegetables. To make the impregnation tender, the cottage cheese will need to be ground through a sieve. If you have a mixer, you can beat it with it.

Ingredients:

• one chicken egg;
• half a kilo of liver;
• two and a half tablespoons of flour;
• half a glass of sour cream;
• small zucchini;
• one onion and a couple of carrots;
• 400 gr. cottage cheese with a fat content of at least 9%;
• mayonnaise - 100 gr.;
• garlic;
• large tomato;
• refined oil;
• green onions for decoration.

How to cook

After washing, cut the liver into pieces and grind in a suitable manner. This can be done with a blender or simply twist the pieces of liver in a meat grinder. It is important that the prepared mass is as homogeneous as possible.

Break an egg into the liver base, add a pinch of pepper and add some salt. After whipping, add sour cream, then flour and a little, literally a spoon, of vegetable oil.

After keeping the mixture at room temperature for a quarter of an hour, bake thin pancakes in a frying pan. Be sure to moisten the frying pan with oil and heat it well. If the base is poured into a cold pan, the pancake may stick to it. Place the baked pancakes in a stack.

Using a narrow knife, chop the onion and grate the zucchini through a medium grater. After squeezing, express all the liquid. Grind the carrots on a coarse grater and pour into a separate bowl.

Place the onion in a frying pan and add a little oil. Fry at moderate temperature until the slices lose their dullness. Add zucchini pulp and carrots to the onion. Simmer the vegetables, uncovered, until soft, then cool, transferring to a plate.

Grind the cottage cheese through a sieve into a convenient bowl. Squeeze five cloves of garlic into it, add a little pepper and salt. Mixing thoroughly, season the cottage cheese with mayonnaise.

Carefully assemble the pancakes into the cake. Place a stack of pancakes on a serving plate, grease each one thickly with cottage cheese and cover with fried vegetables. Grease the top of the cake only with cottage cheese, decorate with finely chopped herbs and thin tomato slices.

Option 4: Delicate pork liver cake with fresh cucumber

Even those who are skeptical about such dishes will like this version of liver cake. The usual mayonnaise dressing and sauteed vegetables are complemented by cucumber, which makes the taste of the snack cake fresh and more delicate.

Ingredients:

• half a kilo of liver;
• exactly two hundred grams of flour;
• three eggs;
• a spoon of pure oil;
• three hundred milliliters of milk;
• onions - 300 gr.

For the layer:

• garlic;
• one egg;
• half a kilo of carrots;
• three onions;
• two fresh cucumbers;
• 300 gr. mayonnaise "Provencal";

Step by step recipe

Preparing liver dough. We crush the liver with a blender, grinding it on a fine grater, add the peeled onion to it. Beat eggs with milk in a separate bowl and combine with liver. After adding salt and whisking, add flour in handfuls and finally add oil. We bake pancakes from the finished liver mass.

Grate about a dessert spoonful of garlic into a small plate. Add mayonnaise and knead for a long time.

Fry finely chopped onion in oil along with grated carrots until soft. Cool the sautéed vegetables. Grate the cucumber on a medium grater.

Place the liver pancakes on a serving platter in a stack, smearing each one with mayonnaise and topping with sautéed vegetables and fresh cucumber. Arrange the vegetables and cucumber in even layers.

We decorate the formed liver cake with a finely grated egg, place thin slices of cucumber in the center in the shape of a flower, and fresh dill around them.

Option 5: Original liver cake made from pork liver with champignons and nuts

Mushrooms are a product that goes well in dishes not only with slices of meat, but also with liver. The proposed liver cake recipe uses pickled and fresh champignons. The outside of the cake is decorated with pickled mushrooms, and the impregnation for liver pancakes is prepared from fresh ones. Crushed nuts are added to the spread, which makes the dish even higher in calories and nutritious.

Ingredients:

• milk - half a glass;
• fresh egg;
• soda;
• 200 gr. pork liver;
• 10 ml refined oil;
• flour;
• fresh champignons - 160 gr.;
• 90 gr. mayonnaise;
• spoon of sour cream;
• half a glass of chopped nuts;
• bulb.

Additionally:

• pickled champignons;
• dill.

How to cook

Grind the liver cut into pieces with a meat grinder. After pouring milk and vegetable oil, release the egg into the liver mass and beat vigorously. After adding salt and soda, add the sifted flour and repeat beating.

After moistening the bottom of the pan with vegetable oil, heat it at moderate temperature. Pour liver dough into a frying pan from a ladle in small portions and bake pancakes. Do not turn over until the bottom is browned, otherwise they may burst.

Fry finely chopped onion with butter until lightly browned. Add small slices of champignons to it and continue cooking until the moisture evaporates. Simmer the mushrooms over low heat, uncovered, for up to twenty minutes.

After transferring the mushrooms to a bowl, stir in mayonnaise, sour cream and lightly salt. You can add a little pepper or grate a small clove of garlic.

Lightly fry the nuts in a frying pan. After cooling, grind the kernels in a blender chopper. Do not let it become flour; it is better to leave small crumbs. Stir nuts into mushroom dressing.

Assembling the liver pancakes in a stack on a serving platter, spread each one with mushroom dressing. One piece should take no more than a spoonful of mushroom sauce.

Cover the top and sides of the snack cake with mayonnaise. We decorate the sides with thin plates of pickled champignons, sprinkle the top with nut crumbs and finely chopped dill. Place the liver cake in the refrigerator for soaking.

Unsweetened liver cake will perfectly decorate both an everyday dinner table and a holiday one. It is prepared from pork or beef liver. There is absolutely no taste difference here. The advantage of pork is only a matter of price. Preparation does not take as long as you might think from looking at the photos of the process. Fiddling with a meat grinder takes the most time, but frying cakes is a quick job. Let's first figure out how to prepare pork liver. We offer one of the simplest recipes.

Ingredients for making the cake

Before you start cooking, you need to check the presence of the following ingredients: pork liver - 0.5 kg, eggs - 5 pieces, thick sour cream - 350 grams, salt - a teaspoon, wheat flour - five tablespoons, onions - two large pieces, for frying - vegetable oil, herbs.

Now let's start preparing the dish itself, called pork liver liver cake.

Recipe

Preparing liver biscuits general information and ingredients

Another option for preparing a delicious liver cake is to cook it in a slow cooker. Let's immediately mention two nuances. Add grated zucchini to the dough, and the cake will turn out much more tender and juicy. Also in this recipe, a portion of the dough will not be prepared in separate cakes, but all at once, and only then cut into cakes.

As a result, the cake will turn out just as appetizing and tasty, but less fatty. It is also advisable to let the dish brew overnight in the refrigerator. List of required products: liver - 0.7 kg, zucchini - 0.3 kg, eggs - two, flour - 5-6 tablespoons, sour cream - one tablespoon, cheese - 0.2 kg, salt - half a teaspoon, baking powder - one heaped teaspoon, carrots - 3-4 large pieces, onions - 2-3 pieces, mayonnaise - 0.4 kg, garlic - two cloves, herbs - quantity as desired.

Learning how to make a cake in a slow cooker

Now we offer the cake itself (step by step):

The easiest cake recipe - with milk

In this case, you can use any liver: pork, beef or chicken. We will need: liver - 0.5 kg, milk - 0.3 liters, flour - 0.2 kg, mayonnaise - 0.3 kg, garlic - 7-8 cloves, onions - three pieces, eggs - four pieces, vegetable oil , salt, black pepper. And now for you another recipe for liver cake, step by step:

1. Grind the liver and onions in a meat grinder, add butter and milk, beat in three eggs, add flour, salt, pepper and mix until smooth.
2. Now prepare the pancakes by pouring the mixture into a frying pan with a ladle and frying until browned on both sides.
3. Mix the garlic, passed through a press, with mayonnaise and stack the pancakes one on top of the other, greasing with the garlic mixture. Decorate the top with a finely grated egg and herbs. Another liver cake with milk is ready.

Although there are many different cooking recipes, many of them are common for chicken, beef or pork liver. However, liver has various characteristics, including culinary ones. For different types, you may need, for example, different amounts of flour. Therefore, if you decide to take a photo it will help a lot with this.

If desired, you can even use goose liver, the result will be a culinary masterpiece. Some tips for housewives. When purchasing a frozen product, always check the expiration date and pay attention to the appearance. Chilled liver should have a slightly specific sweetish smell and not be too dark. By soaking it in milk for a couple of hours, you can get rid of the bitter taste. By scalding with boiling water, you get a soft product. Most lovers of good and tasty food prefer pork liver cake. But there are people who will not eat this at all. All this is a matter of taste.

Description

Pork liver cake- a delicacy that has been revered in many families for a very long time. They prepare it with various filling options, but always get an impeccable taste. But the fact is that the secret lies in the cakes! Airy and light, slightly browned pancakes made from pork liver are even delicious on their own. Do not try them under any circumstances, because then there will simply be nothing to assemble the cake from!

Pork liver snack cake will decorate any table. Children will like it, even those who do not want to eat valuable offal under any pretext. Adults will definitely reach out for more, so the dish with the proposed number of ingredients is only enough for a company of eight people.

After reading the description of the cooking process, some housewives will pay attention to the cooking time. We indicate a boundary period, but in fact most of this time is spent preparing the liver itself. Preparing liver cakes without soaking the main ingredient in milk for two hours will not allow you to achieve that same airiness, so this process should never be ignored. But you can cheat a little: prepare the food in the evening and place it in the refrigerator overnight.

You can find out how to quickly and easily prepare a delicious and tender cake in the proposed recipe, and step-by-step photos will make the preparation process easier. Even a beginner in the kitchen can cope with the task, although the recipe itself will be useful for cooks of any level.

Ingredients

• 
  (700 g)
• 
  (200 ml)
• 
  (1 piece for the cakes + 2 pieces for the layer)
• 
  (2 pcs for cakes + 3 pcs for decoration)
• 
  (3 tbsp.)
• 
  (1 pinch)
• 
  (taste)
• 
  (2-3 pcs.)
• 
  (30 ml, for frying)
• 
  (300 ml)
• 
  (1 piece, 100 g)
• 
  (10 g)

Cooking steps

Rinse the pork liver in running water, and then remove the film from its surface. After this, cut the product into small pieces, as in the photo.



Place the liver in a deep plate and cover with milk. Place the container in the refrigerator. Leave the offal to soak for at least two hours, but the longer the product is in the milk, the better..



And now the moment has come when you can start preparing the crusts for the liver cake. Remove the container with milk and liver from the refrigerator, and then add the peeled and chopped onion to it. Now blend the mixture using an immersion blender.



You will get approximately the consistency of the product as shown in the photo.



Add chicken eggs, premium wheat flour, a pinch of table salt and a little ground black pepper to a bowl with liquid liver mince. Using a spoon, stir all ingredients until a dough is formed, similar in thickness to pancake batter..



Bake the liver pancakes in a non-stick frying pan.



Place the finished cakes in piles on top of each other. Leave the workpiece to cool.



At this time, start preparing the filling for the pork liver cake. To do this, peel and grate fresh carrots on a fine or medium grater, and then peel and chop the onion. In a deep frying pan, fry the food in refined vegetable oil until soft. Transfer the finished filling to a plate, leaving excess oil in the pan.



Place one liver pancake on a wide-rimmed plate. Keep in mind that this is where you will serve the delicacy. Place a heaping tablespoon of full-fat mayonnaise on top of the pancake and spread it over the entire surface. After this, beautifully arrange a few spoons of carrots and onions. Cover the layer with the second cake layer and continue layering as shown in the photo. Leave the surface of the last pancake dry.



The assembled cake will look as delicious as in the photo.



Wash three chicken eggs in water and baking soda, and then hard-boil them in salted water. While the eggs are boiling, grate a block of processed cheese or a piece of a weight product weighing at least one hundred grams on a fine grater. Cool the eggs, remove the shells, and then separate the whites. Grate them and place them in a bowl with grated cheese. Grate the yolks into a separate plate. Now proceed directly to decorating the pork liver cake: coat it on all sides with mayonnaise, and then generously sprinkle with the cheese-protein mixture. Finish decorating the cake with yolk. You can use it to lay out patterns, stripes, or simply sprinkle it in a chaotic manner over the entire surface of the treat. A sprig of fresh parsley will help revive the colors. Be sure to place the finished cake in the refrigerator for a couple of hours, and then serve the snack to the table.



Bon appetit!