Welcome to a classic of Eastern European festive cuisine—the Savory Beef Liver Cake! While it might sound unusual, this dish is a beloved appetizer, celebrated for its incredibly rich flavor and surprisingly delicate texture. Imagine thin, savory pancakes made from liver batter, layered with a sweet and savory filling of sautéed carrots and onions, and bound by a creamy mayonnaise dressing. It's a show-stopping centerpiece for any celebration, perfect for impressing guests. Don't be intimidated by the name; this recipe is straightforward and results in a truly memorable dish that is both hearty and elegant.
Savory Beef Liver Cake
Ingredients for the Liver Pancakes
- 500 g beef liver
- 80 ml milk
- 1 onion
- 2 chicken eggs
- 45 g all-purpose flour
- 20 g vegetable oil
- salt, black pepper to taste
- oil for frying
Ingredients for the Filling and Garnish
- 2 onions
- 2 carrots
- 150 g mayonnaise provansal (a popular type of tangy mayonnaise, you can use any good quality mayonnaise)
- small bunch of parsley
- salt, vegetable oil
- olives and lettuce leaves for serving
How to Make a Savory Beef Liver Cake
Cut the cleaned liver into pieces.
Add a finely chopped medium-sized onion to the chopped liver.
Crack one large chicken egg into the bowl with the liver and onion.
Remove the thin membrane from the beef liver and cut out any ducts. The membrane should peel off easily; just nick it at one edge, and it will come off like a glove. Cut the cleaned liver into pieces.
Add one finely chopped medium-sized onion to the chopped liver.
Crack one large chicken egg or two small ones into the bowl with the liver and onion.
Pour in cold milk.
Pour in cold milk. If your dietary plan avoids combining meat and dairy, you can substitute cow’s milk with soy milk or cold water.
Add wheat flour.
Grind the ingredients using any convenient method.
Finely dice 2 onions, and grate the carrots on a coarse grater.
Add the wheat flour. Season with salt to your taste and pour in the refined vegetable oil.
Blend the ingredients using your preferred method. You can transfer them to a blender bowl and mix with the blade attachment, or use an immersion blender to achieve a creamy consistency. Do whatever is most convenient for you. If you don’t have a blender, pass the liver and onion through a meat grinder twice and then mix with the milk, flour, and eggs by hand. Set the finished liver batter aside while you prepare the cake’s filling.
Finely dice 2 onions and coarsely grate the carrots. Heat 2 tablespoons of vegetable oil in a deep skillet, add the chopped vegetables. Sprinkle with salt and sauté for 10-12 minutes over medium heat.
Fry the pancakes for 2 minutes on each side.
Now, let’s fry the liver pancakes. Heat oil for frying in a wide, thick-bottomed skillet. Pour in 3 tablespoons of batter for each pancake. Fry for 2 minutes on each side.
Place the finished liver pancakes in the skillet with the vegetables and cover with a lid.
Place a liver pancake on a plate, top with 1 tablespoon of fried vegetables and a little mayonnaise.
Assemble the savory cake in this manner.
Reduce the heat under the skillet with the carrots and onions to the lowest setting. Place the cooked liver pancakes into the skillet with the vegetables and cover with a lid. This way, you can stack all the fried pancakes in the skillet. This continues the cooking process: the pancakes will remain tender while being thoroughly cooked.
Assemble the cake. Place a liver pancake on a plate, top with 1 tablespoon of the sautéed vegetables and a little mayonnaise. Finely chop a small bunch of fresh parsley and sprinkle some over the vegetables.
Continue assembling the savory cake in this manner. Layer each pancake with vegetables, mayonnaise, and herbs.
Garnish the beef liver cake with mayonnaise, herbs, and olives.
Garnish the beef liver cake with mayonnaise, herbs, and olives. Let it rest in the refrigerator before serving to allow the liver pancakes to soak up the flavors of the filling.
And there you have it—a magnificent Savory Beef Liver Cake, ready to take center stage on your table! This dish is a wonderful testament to how simple ingredients can be transformed into something truly special. For the best flavor, let the cake chill for at least a couple of hours, allowing the layers to meld together into a tender, flavorful whole. Serve it in wedges, just like a real cake, alongside fresh bread or crackers. Feel free to add a touch of minced garlic to the mayonnaise for an extra kick. Enjoy sharing this delightful and traditional appetizer with your loved ones!
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