Prep Time
3 h. 15 min.
Cooking Time
1 h.
Serves
10
Difficulty
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About This Recipe
The liver cake made from chicken liver following the classic recipe is a deceptive dish. It looks like an ordinary cake, but in reality, it is a cold appetizer! The main ingredient of the layers is chicken liver, and they are filled with a juicy stuffing consisting of carrots, zucchini, onions, and parsley, mixed with mayonnaise. This dish is sure to leave the most favorable impression on your guests, so you can confidently prepare it for New Year’s or a birthday – those holidays when we meticulously plan the menu. Liver cake is served at the beginning of the feast as an original appetizer and is prepared in advance, usually the day before the holiday – this allows the cake to solidify and stabilize. Garnish the liver cake with greens, red onion rings, shavings of hard cheese, olives, cherry tomatoes, or slices of pickles, and then cut it into portioned pieces at the table.
Ingredients List
Total Ingredients: 25
Serves:
Chicken liver - 500 g
Egg - 2 pcs.
Flour - 70 g
Sour cream - 2 tbsp.
Garlic - 2 clove
Parsley - 2 bunch
Refined vegetable oil - 3 tbsp.
Ground black pepper - to taste
Salt - to taste
Roll Zucchini Maki - 200 g
Carrot - 3 pcs.
Onion - 2 pcs.
Garlic - 2 clove
Cottage cheese - 200 g
Refined vegetable oil - 3 tbsp.
Lemon juice - 2 tbsp.
Dried thyme - 1 tsp.
Parsley - 2 bunch
Ground black pepper - to taste
Salt - to taste
Mayonnaise - 5 tbsp.
Cherry tomatoes - 6 pcs.
Olives - 6 pcs.
Red onion - 1 pcs.
Parsley - 4 bunch
Nutrition Facts
Serves:
🥓
Fat
284г
🍚
Carbohydrates
225г
🥩
Proteins
172г
🔥
Kcal
Daily Values
Preparation Steps
Step 1
Free the liver from pieces of fat, place in a colander and wash with cold water. Let the liquid drain and transfer the liver to a bowl. Add finely chopped garlic and blend with an immersion blender until smooth.
Step 2
Sift the flour through a fine sieve. Finely chop the parsley leaves. Pour the flour mixture into the bowl with the liver, add the eggs, sour cream and parsley. Season with salt and pepper. Mix the mixture with a mixer and leave for 5 minutes.
Step 3
Heat a frying pan with a diameter of 22-24 cm over medium-high heat. Pour in ½ tbsp. l. vegetable oil and lay out some of the liver dough to make a pancake 5 mm thick. Level with a spatula and fry for 1.5-2 minutes. Turn over to the other side and cook for another 1 minute.
Step 4
Place the finished liver cake on a board or plate, add a little more vegetable oil to the frying pan and place a portion of dough again. Continue baking the cakes until the dough is finished. Leave the cakes to cool.
Step 5
Peel the vegetables for the filling. Grate carrots and zucchini on a coarse grater. Chop the garlic. Cut the onion into small cubes. Finely chop the parsley leaves.
Step 6
In a deep frying pan, heat 3 tbsp. l. vegetable oil. Add onion and simmer until translucent, 3 minutes. Add garlic, grated carrots and zucchini. Add salt, pepper and thyme, add lemon juice and fry, stirring frequently, for 8-10 minutes.
Step 7
Transfer the vegetables to a bowl, add parsley and cream cheese. Stir the mixture with a spatula or fork and add salt or pepper if necessary. If desired, the filling can be seasoned with paprika or curry powder.
Step 8
Place one cookie dough crust on a large serving plate. Spread some of the filling on it and cover with the next layer. Continue until the crust and filling are gone. The top layer should be cake. Cover the cake with cling film and refrigerate for at least 3 hours.
Step 9
Prepare the cake decor elements. Cut cherry tomatoes into circles, olives into rings. Remove the stems and chop the parsley leaves. Cut the onion into thin rings.
Step 10
Spread a thin layer of mayonnaise on the top and sides of the liver cake. Sprinkle the sides with chopped parsley. Decorate the top of the cake with parsley leaves, onion rings, olives and cherry tomatoes. Keep the cake in the refrigerator until serving.
Enjoy your meal!
Follow the instructions step by step