Liver cake

Submitted by Nobility_Cuisine on Sat, 04/24/2010 - 17:05.


3 lb beef liver
2 eggs
1 cup flour, or wheat cream, or bread crumbs
3 garlic cloves
1 tbsp vegetable oil per layer

For filling:

3 medium onions
1 lb mushrooms
1 cup sauce (Mayonnaise, or sour cream, or other white sauce)

For decoration:

2 hard-boiled eggs
1 cup ground cheese
Green salad leaves
Cherry tomatoes
Dill green
Bacon bits


Wash the liver, remove the films, and grind.

Add 2 eggs, stir well.

Add the flour by the tablespoon, continuing stirring, then add the pressed garlic, salt, and pepper on taste.

Pre-heat 1 tbsp vegetable oil on a skillet, and pour a 2-3 tbsp dough portion on the skillet.

Fry for about 5-7 minutes per side.

Set the thin cake layers aside.

Peel the onions, cut into slices.

Pre-heat the skillet with 2 tbsp vegetable oil

Wash and grind the mushrooms and onions, stir-fry to readiness.

To assemble the cake, place a pancake on a large flat dish, sprinkle with a very thin layer of the sauce, and then with a very thin layer of the fried mushroom-onions mix.

Cover with the next pancake.

Continue until you’re almost out of pancakes.

Cover with the last pancake, sprinkle all sides and the top of the cake with the sauce.

Grind 2 egg whites.

Sprinkle the sides with ground cheese, and sprinkle the top with the ground egg whites.

Decorate with the cherry tomatoes, bacon bits, and greens.

Let sit for 1 hour at room temperature, cut into slices, and serve.