Chicken liver cake is a beautiful and healthy dish that is suitable for a festive feast and a cozy family dinner. Learn how to make a delicious liver cake.

Liver cake: recipe

Classic liver cake is made from beef liver. We offer an alternative, dietary option - liver cake from chicken liver.

Chicken liver is a healthy by-product of a healthy diet. It contains vitamins (A, C, E, PP, group B), micro- and macroelements (P, K, Ca, Mg, Na, Fe, Zn), folic acid and a lot of protein. Eat chicken liver more often: it improves the functioning of the gastrointestinal tract and stimulates brain activity.

How to make liver cake? So, to make a liver cake in five layers, we take the following ingredients:

• chicken liver - 0.5 kg;
• carrot;
• onion;
• garlic - 2-3 cloves;
• eggs - 2 pcs.;
• wheat flour - 3 tbsp. l .;
• mayonnaise;
• butter;
• salt pepper;
• fresh herbs.

If desired, replace carrots with mushrooms and mayonnaise with sour cream.

Remember to thoroughly rinse the liver under running water and examine. If bile is visible, clean the veins so that the liver cake does not taste bitter.

How to make chicken liver liver cake

For a delicious cake, bake liver pancakes and prepare the vegetable filling.

For filling:

1. Peel the onion and cut into small cubes.
2. Grate the carrots with a coarse grater.
3. Preheat a skillet, add butter and sauté onions until translucent.
4. Pour carrots to the onion, fry for 10 minutes over low heat.
5. Peel and run the garlic through a press.
6. In a bowl, combine 5 tablespoons of mayonnaise and garlic.

For the liver pancake layers, follow these simple steps:

1. Cut the liver into pieces.
2. Add chopped liver, flour, eggs to the blender bowl and mix well. Season with salt and pepper.
3. Heat a skillet with vegetable oil. Pour the liver pancake mixture with a ladle into the pan and fry for one and a half minutes on both sides. The pancakes should be about the same size. Do not keep the liver in the pan for too long or the pancakes will dry out.
4. Put one liver pancake on a dish, brush it with mayonnaise with garlic and sprinkle with vegetable filling. Repeat the procedure 5 times.

You should get a beautiful and neat turret of liver pancakes. Sprinkle chopped herbs on the liver cake or garnish as you like.

A healthy and original dish is ready. What do you cook from chicken liver? Write.

Chicken liver cake is a favorite snack of thousands of families. Simple, economical, juicy - it will decorate any festive table and just a Sunday family dinner. It takes an hour to prepare a cake, and it will bring pleasure for the whole evening! Moreover, it is always easy to diversify a recipe by supplementing it with new ingredients. How to make a cake, what unusual "creams" to make and much more, read our selection.

Liver cake, in principle, is easy to make from any type of liver, for example, pork and beef. But the best recipe for liver cake using chicken, because it comes out the most tender. Chicken liver never tastes bitter and bakes in just a few minutes.

The cake can be eaten as a main course or as a snack.

There is always the temptation to eat a cake hot, but be patient - cold, saturated, it is simply delicious!

To make a classic cake, let's prepare:

• 500 g chicken liver;
• 2-3 st. l flour;
• one egg;
• salt, pepper to taste;
• large onion;
• soda (on the tip of a knife);
• vegetable oil for frying;
• garlic;
• a bunch of greens (dill and parsley);
• large carrot 1 pc;
• sour cream and mayonnaise, 150 ml each.

We cut the liver, carefully cutting out small films. Peel the onion and garlic. We punch everything with a blender with pieces of onion and, if desired, garlic. Add a raw egg. Put a couple of tablespoons of flour and soda. We mix. You should get a mixture, as if we were going to bake classic pancakes - not thick, but not liquid either.

The ideal dish for cooking is a cast iron skillet with a thick bottom. But if it is not there, we use a regular one, with a non-stick coating.

1. Preheat the frying pan. We do not need too strong a fire, otherwise the cakes will burn from the bottom. Medium fire is enough (I have a "two" on my stove).
2. Pour vegetable oil into a frying pan, heat it thoroughly. Now pour the mixture with a ladle and distribute it evenly over the pan. A round pancake with a diameter of 10-15 cm should come out. It is better not to make too large pancakes - it becomes difficult to turn them over. But, if you are a professional, then bake the cakes in the size you want. Ready-made cakes are porous, fluffy, evenly baked. That is why it is better to bake them over moderate heat.
3. You can prepare a cream in advance. Fry onions with carrots until juicy in a frying pan. For softness and a light creamy shade, it will not be superfluous to add a piece of butter there - it will soften the taste of the cake, giving it a pleasant delicate note. Knead the sauce - mix mayonnaise with low-fat sour cream, squeeze out a clove of garlic, add a bunch of finely chopped greens.

It remains to fold our cakes and nourish. Layering the finished cakes in the following sequence: coat the first with carrots and onions, the second with sauce, the third with carrots, the fourth sauce, and so on until the cakes run out. Grease the last cake with sauce and sprinkle generously with herbs. The cake should be infused for several hours. If you cook it in the evening - in the morning or at lunch, eat it to your health! You have never tasted such a juicy liver cake yet!

In a multicooker

The multicooker has a “baking” mode and housewives actively use it, pampering loved ones with cakes and pies. It is easy to cook a cake from the liver in a slow cooker, baking the cakes right at the bottom of the bowl.

Cooking like this:

1. According to the classic recipe, knead the minced meat from the liver, eggs, onions and flour (instead of soda, add a teaspoon of baking powder if desired).
2. Pour some vegetable oil into the bottom of the multi-bowl and heat it up.
3. Pour out the dough and bake the cakes in the "baking" mode until the signal about the end of cooking.
4. Put the finished cakes on a dish and layer them with any filling.

For the multicooker version, we offer a new snack option - with Philadelphia cream cheese. The result is an interesting and spicy option with a mild cheese flavor. It is better to grease the last cake with cream, and then sprinkle with herbs and, if you wish, squeeze one clove of garlic on top.

Liver pastries with mushrooms

Chicken liver combines very well with mushrooms - the forest mushroom aroma and subtle bitterness of the liver create an alliance that adult gourmets love. For such a cake, a mixture of chicken liver with beef and any mushrooms (frozen porcini, fresh champignons and oyster mushrooms) is suitable.

Chicken liver can be taken and one - beef is desirable, but not required;

1. Mix chicken and beef liver in equal proportions.
2. Grind it in a meat grinder or blender along with onion and bread crumb.
3. Add the egg.
4. Add, pepper.
5. Knead the minced meat.
6. We bake the cakes in a frying pan.
7. In a separate bowl, fry the mushrooms and onions until the liquid evaporates.
8. We sandwich the cakes with mushrooms, alternating them with Philadelphia cheese (or just mayonnaise with sauce - this is more economical).
9. The last layer will be cheese or sauce.

Be sure to sprinkle the layer with herbs. So the dish will come out very elegant, and so delicious! It is important to let the cake steep in the cold. They cut it into portions with a knife and eat it, savoring every bite of this hearty, unusual snack!

Chicken liver cake with milk

Chicken liver cake with milk is tender. Milk will become a lifesaver when you overdid it with flour or the consistency of the dough comes out thick. You can soak the liver in milk in advance - this will make it even more tender, and the cake will melt in your mouth.

The ideal spice for liver cake is oregano (oregano). You can also try thyme, because it goes well with all meat dishes and pizza.

It is important to add milk at the stage when the liver is ground and mixed with egg and flour. Pour it in a thin stream, constantly stirring the dough. Don't forget to taste for salt. Next, we bake everything according to the usual recipe, and grease the cakes with cottage cheese or sauce.

With the addition of processed cheese

Chicken liver cake is good because it is easy to modify it slightly, and different fillings will help with this. Many housewives have mastered the recipe for a snack with processed cheese - they grease the cakes with it in a pure form or mix it with sour cream or mayonnaise.

If you use processed cheese with pieces of herbs, ham or mushrooms, the cake will be even tastier and more original.

We make a cake like this:

1. We bake the cakes.
2. While they are warm, grease them with cream of cheese mixed with any sauce.
3. Sprinkle the layers with greenery.
4. Grease the top with sauce.
5. Any hard cheese with three: the cheese flavor will sound brighter and the cake will be tastier.
6. We give the appetizer to soak for several hours.
7. We eat by cutting into portions with a sharp knife.

Cheese-liver cake is very much in demand at all holidays and even for children (and in fact, rarely what children love the liver, no matter how you cook it). It is delicious, spicy, and the liver itself cannot be guessed, hiding behind the taste of the filling.

Let's do it very simply:

1. We bake the cakes, adding bread crumb soaked in milk and squeezed instead of flour.
2. Mix yogurt with salt, garlic and herbs.
3. Layering our cake.
4. Let it soak for 2-3 hours in the cold.
5. Eat with a slice of whole grain bread and hot lemon tea.

Any cake is suitable for a snack at work if it is eaten with fresh cucumbers, Chinese cabbage or tomatoes with a bite.

The liver cake can be stuffed with cottage cheese, which must first be grinded with sour cream, salt and combined with garlic. It is unusual and delicious to season it with olives or olives, a lot of onions fried in butter. For exotic lovers, try sprinkling it with cilantro, chopped into pieces. Do not wait for the holiday to taste this delicious delicacy. Treat yourself to it for dinner tonight! Rest assured you will be satisfied.

An appetizer liver cake will decorate any festive table, and for liver lovers it will be better than any roast, biscuit or pistachio ice cream. Liver cake - and nothing else!

It is better to take the liver for the cake from beef or from poultry (chickens, goose, duck, turkey). Pork liver is not for everybody, but, as a rule, liver cake made from it always loses in taste. Beef liver requires preliminary preparation. She has removed the top film, rigid ducts and soaked in milk to soften and improve the taste. Chicken liver liver cake is almost in no way inferior to beef liver cake, and even turns out to be more tender and juicy.

How is liver cake made? First, the product is prepared: bile is necessarily cut out, but the film does not need to be removed, it is insignificant in chicken liver. Then the dough is "kneaded" from the liver, onions and eggs, added for "stickiness". Fried liver cakes are sandwiched with a mixture of fried vegetables - carrots, onions, garlic and thick mayonnaise. Here, in fact, are all the tricks of making a liver cake from chicken liver - a recipe with a photo step by step, if you look at it, convinces that the process is elementary simple, but the result is not only beautiful, but invariably delicious.

Ingredients

• chicken liver 600 g
• egg 2 pieces
• onion 2 heads
• carrots 2 pieces
• flour 3 tbsp. spoons
• mayonnaise 6 tbsp spoons
• garlic 3 tooth.
• salt to taste
• ground black pepper to taste
• vegetable oil for frying 50 ml

How to make chicken liver liver cake

1. First of all, the liver should be prepared. There are no difficulties in this. The main thing is to carefully look at each piece and check if all the bile has been removed. If a dark green sac filled with liquid is found between the two plates of the liver, it is bile. It must be removed very carefully so as not to tear or cut through - otherwise a dark green liquid of a very bitter taste will spill out. It can ruin the liver, and therefore the dish as a whole. Cut out, if any, and green spots where the gall sac came into contact with the liver, as they also have a bitter taste.
2. Then rinse the liver and put it in a blender bowl.
3. 
   Cut the onions into small pieces and add to the bowl. Chicken liver tastes great onion.
4. 
   Drive in two raw chicken eggs there. Eggs are added not only for taste, but also so that the cakes hold better, do not fall apart, and are smooth.
5. 
   Beat all contents into a homogeneous mass. It will turn out to be quite liquid, but in the next step we will thicken the mixture.
6. 
   Add flour, salt and ground black pepper to the liver mass.
7. 
   Mix everything well. Now - what you need: the "dough" is a little thicker than a pancake.
8. A heavy-bottomed pan is best for frying liver pancakes. Heat a small amount of vegetable oil in a frying pan and pour in a little liver mass, distributing it in the form of a small pancake. Fry first on one side, then, when on top of almost the entire pancake, as if "grabbed" and raw is not visible, gently pry it with a spatula and turn it over. It is better to take a shovel wide, so that most of the pancake fits on it, and it is convenient to turn it over to the other side. The pancakes are very tender and break easily.
9. 
   Put the finished liver "cakes" for the future liver cake in a pile.
10. 
    Peel, wash and grate the carrots. Peel the onion, rinse it and cut it into small cubes.
11. 
    Heat vegetable oil in a frying pan. Fry prepared onions and carrots until golden brown.
12. 
    To make the cake with even edges, cut out even circles from the finished liver pancakes with a mold.
13. 
    In the blender bowl, put the scraps from the pancakes, obtained by cutting out the cakes, and the fried onions and carrots. Add garlic squeezed through a press and 6 tablespoons of thick mayonnaise.
14. 
    Beat until smooth. Add salt and pepper if necessary. The result is a delicious "cream" for a liver cake snack.
15. 
    Assemble the cake on a flat plate or platter. Grease each liver cake with the prepared “cream”.
16. Decorate the finished cake with fried carrots and herbs or at your discretion.

It is very important not to eat chicken liver cake right away, but let it soak for 3 hours in the refrigerator. The next day it will seem even tastier to you.

It's hard to believe, but until recently the phrase "liver cake" puzzled our compatriots. We associate the concept of "cake" with sweets, so what does the liver have to do with it? Is it because of the perverted taste of the cooks or does the dish have a secret?

As it turns out, everything is much simpler. Biscuit cake does not belong to desserts, but to main courses or even appetizers. And they called it that way for the way of cooking - from the offal itself they bake (or rather, fry) pancakes-cakes, which are then coated with "cream" (usually mayonnaise). Other layers are not excluded - from sautéed or fresh vegetables, fried mushrooms, cheese and boiled eggs. Garlic is sometimes added to mayonnaise - for a special piquancy. Decorate the dish accordingly, like a real cake. In order for all its tastes to come together, the dish is placed in the refrigerator for several hours.

Traditionally, beef liver is taken for the dough, but it can be replaced with chicken or pork. In the first case, the cake will not have such a rich taste, in the second dish it can taste bitter (to avoid this, the offal must be soaked in milk for about half an hour). By the way, some culinary specialists prefer to mix their different types of liver.

Fry the cakes in a pan like regular pancakes. The smaller the diameter of the dishes, the easier it will be to handle turning them over. In fact, it is necessary to cook with a large diameter. The dish turns out to be appetizing and juicy, in this form the liver is eaten with pleasure even by those who do not really like it. You have to tinker a little with its preparation, and therefore liver cake is served most often on holidays.

Classic beef liver cake - the easiest recipe

This recipe can be safely called basic - both beginners and more experienced chefs can take it as a basis. Thanks to the large number of eggs, liver pancakes keep their shape well and do not break, and a layer of fried vegetables makes the cake juicy and tender.

You will need:

• beef liver about 800 g;
• flour - 50 g (2 tbsp. l. with a small slide);
• eggs - 5 pcs.;
• carrots and onions (choose medium-sized vegetables) - 2 pcs.;
• mayonnaise - 100 ml (about 3-4 tbsp. l.);
• odorless sunflower oil - 5-6 tbsp. l .;
• dill greens - 1 medium bunch.

Cooking steps:

1. Wash the liver, dry it with a paper towel and use a sharp knife to separate the veins and films. Grind in a meat grinder or blender.

2. Beat eggs into the resulting semi-liquid gruel and mix well with a whisk. While continuing to stir, add flour and salt (about 0.5 tsp) to the mixture - you get a dough that resembles thick sour cream in consistency.

3. Put the skillet on the fire and add quite a bit of oil to it. When it heats up well (it should take at least half a minute), reduce the heat to medium. Put 3-5 tablespoons of liver mass in the center (the amount depends on the diameter of the dish). Smear it over the entire surface of the pan with the back of a spoon or a spatula so that there are no gaps (add a little dough if not enough) - as a result, the pancake will be slightly thicker than usual.

4. After the cake is slightly browned on one side (lift a little and look), gently turn it over to the other. Transfer the fried pancake to a plate to cool. Bake until the liver dough runs out, add oil to the pan a little, only as needed. The algorithm is the same as when frying ordinary pancakes, but these cakes need to be fried a little longer - 1-2 minutes for the liver to undergo proper heat treatment.

5. While stacked liver pancakes are cooling down, prepare a layer. Peel, wash and chop the vegetables - grate the carrots on the shallow side of the grater, and cut the onions into cubes (better smaller, then the filling will be more uniform).

6. Put a deep frying pan or saucepan on the fire, add oil and wait for it to heat up (about 30-40 seconds). Put the vegetables in the oil, add a pinch of salt and sauté over low heat, controlling the cooking evenness with constant stirring. Determine the readiness of the vegetables visually - the carrot will change color from orange to yellow, and the onion will become translucent, it will take about 4-5 minutes. Put the finished frying on a plate.

7. When all the components of the cake have cooled down, start assembling it. Take the flat dish on which you plan to serve the cake, put one liver pancake on it. Spread a small amount of interlayer on its surface (about 1.5 tablespoons), and coat this layer with mayonnaise (0.5 tablespoons).

8. Repeat until the pancakes run out, on the last one, apply only a layer of mayonnaise, also coat the sides well. Try to distribute the filling and sauce evenly between all the layers.

9. Chop the dill finely. Sprinkle herbs on top of the cake and decorate on the sides (press lightly with your hands - it will stick on its own).

An elegant and festive liver cake is ready for serving.

This liver cake has its own flavor, it's a layer of fresh tomatoes. Such an additive makes the dish more juicy and less nutritious - adherents of a healthy diet and those on a diet will surely appreciate it.

You will need:

• liver (any) - 500 g;
• wheat flour - about 100 g (4 tbsp. l. with a slide);
• sour cream - 100 g (3 tbsp. l.);
• chicken egg - 2 pcs.;
• carrots - 2 pcs. for filling + 1 pc. for decoration;
• medium-sized onion - 1 pc. for dough + 2 pcs. For filling;
• vegetable oil - 50 g (2 tbsp. l. in the dough) + 100 g (4 tbsp. l.) for frying;
• mayonnaise - 400-500 g (12-15 tbsp. l.);
• large fresh tomato - 1 pc.
• quail eggs - 3 pcs.;
• green onions - 1 bunch;
• salt, ground pepper;
• raw smoked sausage (for decoration) - 5-6 pieces.

Cooking steps:

1. Wash the carrots thoroughly. Boil one without peeling (about 30-40 minutes after boiling, low heat). Check readiness with a toothpick (should be easy to pierce), cool under cold water and clean. Peel the rest raw and chop on the shallow side of the grater.

2. Peel the turnip, set one aside for dough, cut the rest into cubes.

3. Boil quail eggs (within 5-6 minutes after boiling), dip in cold water. Peel and cut into quarters.

4. Pass the liver and one onion through a meat grinder, beat the chicken eggs into this "puree". Stir, add sour cream, salt (about 0.5 tsp) and pepper (a pinch, optional). Continue stirring and add flour. The mixture should turn out to be homogeneous, and in consistency resemble pancake dough or thick sour cream.

5. Preheat a skillet over medium heat (preferably a pancake pan) and place about 1 ladle of liver dough on top of it. Smooth the mixture over the entire surface without gaps, then pour 1 tsp into the pan from one edge. sunflower oil.

6. Fry the pancake until browned (about 1 minute or a little longer), then gently turn it over with a spatula, being careful not to break it. Put the finished cake on a plate. Repeat the process until the dough is finished - you will have a whole slide of pancakes.

7. Pour the remaining oil into a deep frying pan, heat it and add the chopped onions and carrots. Cook, stirring occasionally, over medium heat, until the vegetables are golden brown. Transfer from to a plate - let cool.

8. Wash the tomato, pat dry with a paper towel, cut in half lengthwise and remove the stalk attachment. Cut into thin slices.

9. Gather all the layers of the cake together on a flat dish. Place the first pancake, brush with mayonnaise, and place on top of about 1 tbsp. l. sautéed vegetables and spread over the entire surface.

11. Finely chop a green onion and sprinkle it over the entire surface of the cake, including the sides.

12. Cut boiled carrots lengthwise into thin slices, roll the three widest strips across into rolls - you get impromptu buds. Place them in the center of the cake, with the thin ends facing inward. Peel the quail eggs and cut them lengthwise into quarters. Arrange them around the edge of the cake, and place curly rolled sausage slices between them.

Juicy and very tasty liver cake is ready and can now be served. But it will be even tastier if you leave it for a while in the refrigerator to infuse. The layers will be soaked in the sauce and filling and will be simply amazing.

Festive chicken liver cake with nuts

In this recipe, the characteristic liver flavor is balanced by the nut flavor, and the spreading sauce is homogeneous, so that it is evenly distributed between the layers. This liver cake is a real festive dish for the most demanding gourmets!

You will need:

• liver (any will do) - about 700 g;
• eggs - 3 pcs. for dough + 1 pc. for sauce;
• small carrots - 2 pcs.;
• onion - 1 pc.;
• flour - 75-80 g (3-4 tbsp. l. with a slide);
• mayonnaise - 300 g (about 10 tbsp. l.);
• starch - 50 g (2 tbsp. l.);
• sunflower oil - 5-6 tbsp. l .;
• any greens - 1 small bunch;
• walnuts - 130 g;
• garlic - 1 large clove;
• salt, ground pepper.

Cooking steps:

1. Remove any veins and covering films from the liver. Pass it through a meat grinder. Drive 3 eggs into the resulting mass, add flour, 0.5 tsp. salt, a pinch of pepper and starch. Use a spoon or spatula to knead to a homogeneous dough.

2. Pour oil (about 1 tablespoon) into a dry skillet and heat it over medium heat. Place a salad ring in the middle (its size will correspond to the diameter of the future cake). Pour the liver mass into the mold and spread it with a spoon over the entire inner surface. Pour the dough so much that the pancake is without gaps, but not too thick.

3. After one side is browned (about 1 minute has passed), remove the ring and turn the cake over. Fry again and remove from the pan. Repeat the operation until the dough runs out (add a little bit of butter).

4. In a small saucepan of salted water, set the egg to boil for decoration. When it boils, time it and reduce the heat. After 8 minutes, remove the egg from the boiling water and place it in cold water. When it is completely cool, clean it.

5. Wash and peel vegetables. Chop the onion with a knife - in half rings or cubes, it does not matter. First cut the carrots into thin slices lengthwise, then across - into small strips (if desired, you can use a coarse grater).

6. Pour 1-2 tablespoons into the pan. l. butter, heat it up and put vegetables to fry. Saute, stirring occasionally, until golden brown. Place in a deep plate.

7. Add garlic cut into 3-4 pieces and a boiled egg to the cooled vegetables. Whisk with a blender - you get a homogeneous mass of yellow-orange color. Add mayonnaise to this (leave 1-2 tablespoons for decoration) and mix.

8. Chop the kernels into small pieces, finely chop the greens. Place the cakes on the dish one by one and coat them with the resulting sauce. Cover the top layer and sides with regular mayonnaise. Sprinkle the cake with nuts and herbs as desired.

Although such a liver cake will seem small enough to you, it is very satisfying and delicious, which will be surely appreciated by all members of your family and happy guests. Prepare an appetizer cake for a holiday or New Year.

In this dish, liver cakes are layered with non-sautéed vegetables and mayonnaise, as in the classic recipe, but with pickled cucumber sauce (like Tartar). As a result, the cake tastes more piquant, with a slight sourness. This solution will appeal to those who do not really like fried onions. To make the liver cake tasty, you must always take into account what products are loved in the family.

You will need:

• chicken liver - 500 g;
• milk - 1 glass (200 ml);
• flour - 300 g (10-12 heaped spoons);
• onion - 1 pc.;
• mayonnaise - 200 g (5-6 tbsp. l.);
• egg - 3-4 pcs.;
• garlic - 2-3 large cloves;
• small pickled cucumber - 3-4 pcs.;
• salt, ground pepper;
• hard cheese - 50 g;
• fresh small tomato (not soft) - 3 pcs.;
• dill and parsley - 4-5 branches.

Cooking steps:

1. Peel and wash the onion, cut it into 4 pieces and mince it along with the liver. Add eggs, flour, spices and milk to this mass. Mix well - you should get a dough, like for pancakes. Its consistency can be adjusted - if it is too liquid, add one or two tablespoons of flour, if thick - a little milk.

2. Preheat a pancake pan, pour a ladle of dough onto it (no butter needed) and spread it over the entire surface, as you would when frying regular pancakes. As soon as the cake is browned (literally after 30 seconds), turn it over, brown on the other side and remove. Continue baking until the dough is finished.

3. On the coarse side of the grater, chop the cucumbers, drain off excess liquid (squeeze lightly). Peel the garlic, wash and pass through the garlic. Add the garlic and cucumber mixture to the mayonnaise and stir.

4. Fold the cake, brushing all the cakes one by one, including the top one. On the shallow side of the grater, grate the cheese and sprinkle on top. Wash the parsley and dill, dry and chop (leave a few parsley leaves for decoration). Decorate the sides with chopped herbs - sprinkle and press lightly with your hands. Cut the tomatoes into thin half-slices, make roses out of these "petals" and decorate the cake. Place parsley leaves next to the flowers.

Liver cake with pickled mushrooms from Olga Matvey - video recipe

The most interesting thing is trying to diversify a familiar dish, for example, liver cake, with a new taste. In this case, it is best to experiment with the filling. In this appetizer, some piquancy is only for the best, and therefore we add pickled mushrooms. This video recipe also shows in great detail how to cook and assemble a cake.

I really like this recipe!

Mushroom liver cake recipe

This recipe differs from the classic one by the presence of cheese and mushrooms in layers. It turns out in a festive way, tasty, satisfying and beautiful. Mushroom liver cake is a very interesting alternative to the classic recipe.

You will need:

• chicken liver - 500-700 g;
• flour - 70-75 g (4 tbsp. l.);
• egg - 2 pcs. in the dough + 2 pcs. for decoration;
• sunflower oil - 150-170 ml (6-7 tbsp. l.);
• onion - 1 pc.;
• champignons - 300 g;
• hard cheese ("Russian" or similar) - 200 g;
• mayonnaise - 250 g (7-8 tbsp. l.).

Cooking steps:

1. Prepare semi-liquid minced meat from the liver using a meat grinder. Salt a little (0.5 tsp. Salt will be enough), add flour and 2 eggs. Mix the dough ingredients well.

2. Pour the dough into a frying pan with a heated butter ladle, trying to distribute it evenly - you should get a plump pancake. Close the pan with a lid, fry the crust on one side (it will take about 3-4 minutes). Open the lid, turn it over and brown another barrel. Repeat until all the pancakes are baked.

3. Peel and wash the onion. Cut it in half lengthwise, then crosswise into thin half rings. Wash and dry the mushrooms, cut lengthwise into thin slices. Put the onion in a preheated pan with pre-poured oil on it, sauté over medium heat. Stir with a spoon or spatula to cook evenly. As soon as it becomes translucent (2-3 minutes), add the mushrooms and continue to fry the same amount. After removing the pan from the stove, add a pinch of salt to the onion-mushroom mixture, stir and let cool.

4. Place the remaining 2 eggs in a saucepan or metal ladle, cover with water and put on fire. Add 0.5 tsp. salt, wait until it boils and turn down the heat. Cook for 8 minutes, then place eggs in very cold water. After a few minutes, peel them, divide them into yolks and whites, grate them on a fine grater into two separate dishes.

5. Grind the cheese on the coarse side of the grater.

6. Put a pancake on a serving dish, lightly coat it with mayonnaise. Sprinkle with cheese on top and coat with mayonnaise again.

7. Do the same with the next cake, but put mushrooms instead of cheese.

8. Alternate layers in this way until you put the last cake layer - sprinkle it with grated yolk after smearing with mayonnaise.

Spread the sides of the cake well too, decorate the lower part of the "turret" with the remaining cheese, and the top with protein.

In this cake, liver pancakes alternate with layers of fried potato mass. Thanks to this combination, you can surprise those present at the table with a completely new taste of the dish known to everyone. Liver cake with potatoes takes on a completely different taste, but perhaps you will like it.

You will need:

• chicken liver - 350-400 g;
• large potatoes - 3 pcs.;
• flour - 3/4 cup for liver pancakes + 2-3 tablespoons for potato;
• milk - 300 ml (1.5 cups);
• onions - 3 pcs. (2 pcs. In the liver + 1 pc. In the potatoes);
• garlic - 2-3 large cloves;
• eggs - 8 pcs. (3 pcs. for each type of pancakes + 2 pcs. for decoration);
• mayonnaise - 170-200 ml (about 5-6 tbsp. l.)
• dill - 1 bunch;
• vegetable oil - 2 tbsp. l .;
• salt, ground pepper.

Cooking steps:

1. Peel and wash onions, potatoes and garlic. Wash and dry the dill.

2. Immerse in cold water with the addition of 0.5 tsp. salt 2 eggs and boil. After that, make the fire low, and after 8 minutes send the eggs to cool in cold water.

3. Prepare minced meat from two onions and a liver using a blender or a meat grinder with a fine mesh. Beat in 3 eggs, salt and pepper (add a pinch of salt and pepper), add flour (3/4 cup, do not forget to sift beforehand). The mass turns out to be thick, dilute it with milk to the consistency of a dough for ordinary pancakes (it may take a little more than 300 g of milk or a little less).

4. Prepare the potato dough, for this chop the potatoes and the remaining onion on the shallow side of the grater (you can use a combine with the desired attachment). Do not drain the resulting liquid, add the last 3 eggs and flour to the mass. Season with salt and pepper, stir and let it brew for 10 minutes.

5. Grease a heated pan with oil (use a cooking brush). Put a few tablespoons of potato mass on it and spread it over the surface with a spoon to make the pancake as thin as possible, but without gaps. Fry it on both sides until golden brown (about 1.5-2 minutes). Repeat until you run out of potato mass.

6. Rinse the pan, heat it again and brush with oil and bake liver pancakes. The algorithm is the same as when frying ordinary thin pancakes - pour the dough, twist the pan so that it spreads along the bottom, fry on both sides for about 30-40 seconds.

7. Squeeze the garlic through the garlic, chop the dill finely, add it all to the mayonnaise and mix thoroughly.

8. Peel the cooled eggs and cut them in half. Separate the yolks from the whites and grate into separate bowls on a fine-perforated grater.

9. Assemble the cake by alternating the cooled liver and potato layers and brushing them with garlic-mayonnaise sauce (including the top crust).

10. Decorate the dish as your imagination tells you - for example, sprinkle with yolk on top, and white on the sides, or divide into yellow and white segments.

11. If after assembling the cake there are pancakes from the liver, you can make delicious rolls from them. Choose the filling at your discretion or according to the availability of food in the house - wrap even fried onions with carrots, even grated cheese with mayonnaise and garlic. These rolls, cut into rings, can be used to decorate a liver cake like a bouquet of roses.

This recipe will make a very hearty and elegant cake. If you are also a big potato lover, be sure to try cooking them. And of course roses too.

The base for this liver dish is baked in the oven, like the cakes for a real cake. The benefits are twofold - less hassle with cooking and more benefit from avoiding frying. Oven baked liver cake turns out to be less greasy due to the lack of oil, and it is easier to cook.

You will need:

• chicken liver - 500 g;
• semolina - 70 -80 g (5 tbsp. l.);
• milk - 50 ml (2.5 tbsp. l.);
• eggs - 2 pcs.;
• onion (optional) - 1 pc.;
• carrots - medium - 2 pcs.;
• butter - 1 tsp;
• vegetable oil - 50 g (2-3 tablespoons);
• mayonnaise - 150 -170 g (about 4-5 tbsp. l.);
• green onions - a small bunch;
• salt - 0.5 tsp;
• ground pepper - a pinch.

Cooking steps:

1. Grind the liver in a meat grinder or blender. If desired, minced meat can also be made with fresh onions, in this case it will turn out to be more juicy.

2. Add semolina, eggs, milk to the resulting mass, salt and pepper, mix until smooth (you can use the same blender) and set aside for twenty minutes - the semolina should swell a little.

3. Peel and wash the carrots, chop them (use a medium or coarse grater). Pour sunflower oil into a dry skillet, heat it (about 30 seconds) and place the carrots. Fry, not forgetting to stir, over low heat for about 5 minutes - the carrots should change color to golden and become soft. Place it on a plate to cool.

4. Turn on the oven - let it heat up to 180 ° C. Melt the butter and spread it over a round baking dish (preferably glass or metal with a non-stick coating). Sprinkle the bottom and sides with a thin layer of semolina. Pour the liver mass into a mold and set to bake. After 45 minutes, take out the finished "pie" and leave in the form. When it cools down, remove and cut into three cakes with a sharp knife (you can use culinary thread or ordinary fishing line).

5. Re-assemble the cake into a single whole, smearing each cake (including the top one) with mayonnaise and spreading out the carrots evenly. Apply mayonnaise to the sides so that the dish is not dry.

Wash and dry the green onion, chop it finely with a knife and sprinkle the cake on top along with the carrot pieces. A liver cake should be as beautiful and festive as a sweet dessert cake, so feel free to decorate it with different foods and herbs.

Delicious liver cake with cottage cheese - recipe video

If you thought that all liver cakes are always prepared the same way and have just been surprised by the baked option, then get ready to be surprised again. This cake is not made from fried pancakes, but from homemade liver pate. Look at the recipe and see how simple and incredibly delicious it is in the end.

Do you still think that liver cake is a difficult dish, and you will not be able to do everything right? In fact, it is worth cooking it only once in order to "fill your hand" and feel more confident. Thanks to our detailed recipes, you can pleasantly surprise your family and guests, and no one will doubt your culinary talents.

A very satisfying dish on the festive table is liver pie: from chicken, goose, beef, pork liver. Choose the best liver pie recipe!

• Chicken liver - 600g.
• Raw egg - 3 pcs.
• Boiled egg - 3 pcs.
• Carrots - 2 pcs.
• Onions - 2 pcs.
• Mayonnaise - 300g.
• Vegetable oil - 2 tablespoons
• Garlic - 3 cloves
• Sour cream 20% - 3 tablespoons
• Greens - for decoration
• Salt to taste

Take the chicken liver and cut it into pieces. If you have a good blender, you don't need to grind the liver, it will handle it just fine.

Add 3 eggs to the indicated amount of liver.

Grind the resulting mixture with a blender, add salt. The composition should turn out to be liquid, like pancake dough.

Take a clean skillet, grease it with vegetable oil and heat to the optimum temperature. We begin to bake our pancakes, pouring one ladle of pancake dough into a hot frying pan. They shouldn't be too thick.

When you see that the edges of the pancake begin to darken, turn it over to the other side, and fry in the same way.

An inverted pancake is usually given for about 1 minute.

Chop the onion head into small pieces.

Rub the carrots with a grater.

Saute a mixture of onions and carrots in a frying pan for about 8-10 minutes, then add a little salt and pepper.

Divide the onion-carrot mixture into portions according to the number of pancakes obtained. If there are 8 pancakes, then divide the vegetable mixture into 7 servings. It is very important to make a pie that is evenly filled with the filling.

We separate the garlic from the husk and, using a press, squeeze it into mayonnaise.

We spread the first pancake on a plate and grease liberally with the sauce obtained from mayonnaise and garlic.

We repeat the procedure until the liver cake is completely assembled.

Separating the white from the yolk, rub them separately and on different plates. They will be useful to us for decorating the cake.

The cake that we have prepared with you needs to be smeared with mayonnaise on top and on all sides.

We start decorating, I did this, first sprinkled the sides with protein polish. And sprinkled with grated yolk on top. Here's how I did it!

Decorate the cake according to your wishes and abilities. Cut off an appetizing slice and taste it, it should turn out very tasty! Liver cake recipe with photos step by step ready, bon appetit!

Recipe 2: liver pie from beef liver

The beauty of this recipe is that you can either collect an incredibly delicious liver cake from beef liver, or stop at the stage of making liver pancakes, put the kettle on and have a grand, hearty lunch! By the way, you can also wrap any filling in a pancake.

• 500 g beef liver
• 0.5 l of milk (any fat content)
• 3 chicken eggs
• 3 medium onions
• 1 cup wheat flour
• black pepper - to taste
• salt to taste

For filling:

• 2-3 onions
• 1-2 carrots
• 50-100 g of hard cheese
• 2-3 chicken eggs (hard boiled)
• vegetable oil - for frying

Rinse the beef liver in cold water, dry with a paper towel, cut out the films. Pass the liver through a meat grinder or blender.

Scroll in a meat grinder or chop onions in a blender in the same way.

Combine beef liver, onion, add chicken eggs.

Stir the liver mixture thoroughly by hand or with a mixer at slow speeds.

Add milk, salt, pepper, spices. Stir gently into a homogeneous mass.

Add wheat flour to the mixture.

Stir with a mixer at slow speed.

You should have a smooth, medium-thick beef liver dough, about the same as for pancakes. If the liver cake dough is too thick, add a little milk and stir again.

Heat the skillet and grease it with oil if you are not using a non-stick skillet.

Pour some liver dough into the skillet (about half a ladle) and roll it over the skillet like a pancake. Bake over medium heat for about 1 minute.

Using a wide wooden or silicone spatula, gently turn the liver pancake over and fry it on the other side until it's completely baked. This happens quickly enough.

Liver pancakes are quite fragile; turn over carefully. For convenience, two paddles can be used.

In parallel, while the liver pancakes are baking, prepare the filling for the beef liver liver cake.

Finely chop the onion, grate the carrots on a fine grater. Fry the onion in vegetable oil until golden brown, add the carrots, add a little water and simmer the vegetables over low heat, covered, until soft.

Pancakes for beef liver liver cake are ready. Attention - everything needs to be done step by step! Cool the pancakes to room temperature. Do not collect the liver pie while the pancakes are hot, or the filling may float.

Put the first liver pancake on a serving plate, a little carrot filling on top, flatten it with a fork. Apply a thin net of mayonnaise on top, cutting off a small corner from the bag. Don't add too much mayonnaise or the beef liver cake will be too fatty.

Put the second pancake on top, sprinkle with grated cheese. Also grease a little with mayonnaise.

Thus, collect the whole cake from the liver pancakes, alternating the filling. I usually make the carrot layers larger and the cheesy layers smaller.

Separate the whites from the yolks and grate on a fine grater. Sprinkle the top crust first with protein, then with yolk on top. Grated eggs can also be added to the inner cakes.

Beef liver liver cake is ready! We put it together step by step without leaving you even a chance for a mistake 🙂 Leave it in the refrigerator for 2-3 hours and you can serve it.

Recipe 3: Pork Liver Pie

You can make a delicious and very healthy snack from the liver. The liver pie is quick to cook. In many families, this appetizer is always present on the festive table, it was very much liked in our country. There is no need to be surprised, the taste is excellent, the appearance is original.

• Pork liver - 600 g.
• Eggs in the amount of 2 pcs.
• Milk in a volume of 200 ml.
• Vegetable oil in the amount of 60 ml.
• Flour in the amount of 220 g.
• Salt.

For filling:

• Mayonnaise with a fat content of 67%.
• Carrots in the amount of 2 pcs.
• Onions - 3 pcs.

At the first stage, we will prepare the cake layers. To do this, the liver must be ground. After grinding, you should get a liquid homogeneous consistency. You can use a blender for chopping.

Then we drive eggs into the ground liver.

Then pour milk into a container with products.

Pour salt into the mass to taste.

The next step is to add vegetable oil to the products. Thanks to the oil, the cakes will lag well behind the surface of the pan.

At the end, sifted flour must be poured into the container.

We mix all the ingredients with a spoon. We get a batter for cake layers.

You can start preparing the cake layers. To do this, take a frying pan with a diameter of 22 cm, and grease it with oil before baking. Then put the dough into the pan with a spoon. You should get a thin and even layer. Fry the cake on both sides.

The finished cakes must be folded onto a wide dish.

Let the cakes cool, and at this time we will start preparing the filling. The first step is to peel the carrots, rinse them and grate them with a large cell.

Then peel the onions and chop them into small cubes.

Fry vegetables until golden brown.

The filling is ready. Let's start forming the cake. Put the cake on the dish and grease it with a thick layer of mayonnaise.

Put the fried vegetables on top of the mayonnaise with a thin layer.

We continue to shape the cake in this order. The top cake must be greased with mayonnaise.

After that, the top must be decorated. To do this, use a boiled egg, grated on a coarse grater.

We let the resulting cake brew until the cakes are completely impregnated. It will take several hours. The liver cake turns out to be tall, it looks bright and beautiful in the cut.

Recipe 4: goose liver pie (step by step photos)

• Chicken eggs 5 pcs.
• Salt, pepper and other spices 1 tsp
• Onions 5 pcs.
• Mayonnaise 150 g
• Liver (goose) 700 gr

Rinse the liver and cut into small pieces. Then we grind it.

Add eggs and spices to the ground liver, mix everything again.

Cut the onion into half rings.

Fry it until golden brown.

Now pour a little liquid soufflé into the mold covered with parchment. Distribute some of the fried onions on top and make a mesh of mayonnaise, repeat the layers until we use all the liver and onions. We bake at 200 degrees for 45 - 60 minutes.

Recipe 5: roasted liver pie

This dish is irreplaceable for a festive table. The combination of tender liver pancakes and mayonnaise and vegetable filling makes the cake incredibly tasty. The process of creating a dish is quite simple, the main thing is to follow the recommendations. It takes 1.5 hours to prepare such a cake, and 6 servings are obtained from the ingredients listed here.

for pancakes:

• beef liver - 600 g;
• flour - 250 g;
• eggs - 4 pcs.;
• milk - 0.5 l;
• salt to taste;
• vegetable oil - for frying;

For filling:

• onions - 200 g;
• carrots - 200 g;
• mayonnaise - 350 g;

for decoration:

• hard cheese - 40 g.

Rinse the beef liver for the pie thoroughly. Then place it in hot water for 3 minutes. Take out the liver, let it drain a little. Remove the film from the pieces and cut off the veins.

Grind the liver in a blender. To do this in several approaches, in order to achieve the most uniform consistency, pour in 1 tbsp. vegetable oil.

Fry flour in a dry preheated pan until light golden brown.

Drive the chicken eggs into a large container.

Pour milk into a container with eggs. Beat the mixture thoroughly. Then add the chopped beef liver. Sprinkle with salt. Mix all the ingredients of the future liver cake until smooth.

Add the toasted flour to the liquid ingredients in small portions. Knead the dough until thick sour cream.

Grease a frying pan with vegetable oil and heat. Pour in a thin layer of dough with a ladle. Fry the pancake for 4 minutes.

When the dough is slightly browned on top, turn the pancake over to the other side and cook for another 2 minutes. Fry the cake cakes until the dough runs out.

Peel the onions and carrots. Rinse vegetables thoroughly and dry with a towel.

Chop the peeled onions finely.

Grind the carrots using a medium-sized grater.

Saute the onion in vegetable oil for a few minutes.

Pour the grated carrots into the skillet with onions. Pour in a couple of tablespoons of water. Cook vegetables for soaking liver cake over low heat for 10 minutes.

Place the fried vegetables in a colander or sieve. Allow vegetable oil to drain.

Place the pancake on a serving dish. Grease it generously with mayonnaise. Put a couple of tablespoons of vegetable fry on top.

Cover the filling with another pancake. In this way, lay out the pancakes, mayonnaise and filling in layers until the ingredients run out.

Grate hard cheese and sprinkle with it on the top layer of the cake.

Place the liver pie made according to this step-by-step photo recipe in the refrigerator for at least an hour. Then serve the dish to the table. Bon Appetit!

Recipe 6: quick liver pie

This quick liver pie is suitable for any celebration, it is prepared quite quickly and quite simply.

• Liver (you can take any (beef, chicken)) - 1 kg
• Chicken eggs - 2 pcs.
• Flour - 125 g
• Carrots - 2 pieces
• Onions - 1 pc (medium size)
• Mayonnaise - 200 g
• Vegetable oil for frying
• Pepper

Wash the liver, cut into pieces and twist through a meat grinder. Add eggs, salt and pepper to the resulting mass, mix well.

Add flour, stir.

Pour some oil into a preheated pan. The finished dough turns out to be thick, so put it in the pan with a spoon and form a circle about 5 mm thick.

Fry over medium heat, covered, on each side for about 2-3 minutes. And we get, these are the liver cakes.

While the cakes on the liver cake quickly cool down, prepare the filling. Wash carrots, peel and grate, finely chop the onion.

Put the onion in a frying pan and fry it until golden brown.

Then add the carrots to the onion and cook over low heat.

We begin to shape the liver cake in a hurry. Grease the cake with mayonnaise and spread the filling.

Lubricate all the cakes in the same way, and put them one on top of the other. Here's a quick liver pie we got. Bon Appetit!

Recipe 7: beef liver pie

Beef liver liver cake at home can be prepared in a very simple way. We will cook peculiar cakes for our cake in the form of liver pancakes. And the filling will be fried onions with carrots. The combination of these ingredients is incredibly satisfying and tasty, very often the most delicate pate is made from liver, onions and carrots.

To prepare such a liver cake, we do not need a lot of ingredients, and the process itself does not take much time.

A step-by-step recipe for making a beef liver cake with a photo will tell you how to make such a cake in your own kitchen.

The process of decorating the liver cake will also be very important. We will use cucumber and carrots for decoration, from which we will make openwork roses with leaves.

• beef liver - 700 gr
• chicken egg - 6 pcs.
• wheat flour - 1 glass
• milk - 1 glass
• refined vegetable oil - 2 tablespoons
• water - 100 ml
• carrots - 3 pieces
• cucumber - 1 pc
• onions - 2 pcs.
• garlic - 1 clove
• butter - 50 gr
• mayonnaise
• parsley - 1 bunch
• ground black pepper - to taste
• salt to taste

We rinse the liver under cold water and cut into small pieces for easy chopping in a blender. Peel and cut into quarters one onion.

Put all the ingredients at once or in portions into a blender bowl and grind.

Pour the finished mixture into a deep bowl and mix until smooth.

Break 3 eggs into a bowl with chopped liver and onions, mix the ingredients.

Pour flour into a bowl in portions, add water and milk, then mix the ingredients so that no lumps remain.

Salt and pepper the liver to taste.

We will use liver pancakes as the base of the cake. Therefore, we heat the pan and bake pancakes from the whole mass. Tip: pouring some of the mixture into the pan, spread the pancake with a wooden spatula over the entire area of ​​the pan.

Set aside the finished pancakes for now.

Peel the remaining onion and chop finely, peel 1-2 carrots and rub on a coarse grater. Fry the ingredients in vegetable oil until golden brown.

Let's prepare all the ingredients for making a liver cake. Mix part of all available mayonnaise with chopped or squeezed garlic: we will grease pancakes with this sauce.

Cover the first pancake with mayonnaise sauce as shown in the photo.

Cover the sauce with the second liver pancake, and put the fried onions and carrots on top of it.

We repeat this sequence with all the pancakes we have.

Boil the remaining eggs and separate the yolk from the white. Rub the yolk separately.

The protein can be grated or chopped with a knife.

Cover the sides with protein, and cover the top with chopped yolk.

We wash the cucumber and cut it very thinly using a special knife.

Cook large carrots and cut into thin rings.

We form neat roses from circles.

You can fasten the roses with toothpicks.

We make leaves from sliced ​​cucumber.

We connect decorative roses and leaves together with toothpicks.

Use the remaining mayonnaise to decorate the cake.

Finish decorating the liver cake with parsley leaves.

Cut the finished dish into convenient pieces and serve. Beef liver liver cake is ready.

Recipe 8: liver pie

Beef liver liver pie 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

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 I didn’t salted the pancakes.

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