Liver Pancake Cake With Filling. Step-by-step Recipe With Photo

Delicious cakes are not only sweet, as we have already seen with the example of a snack cake made from squash pancakes. And now I suggest you cook an appetizing and elegant pancake cake made from liver with a filling! There are two types of liver pancake cake. The first is when pancakes are baked from ordinary dough, which are then coated with liver filling. And the second, implemented in this recipe, is when pancakes are prepared on the basis of the liver, and then the liver cakes are sandwiched with different types of fillings. There are many options: carrot and onion filling, mushroom, cheese and eggs.

Liver pancake cake with filling is a spectacular dish that will look great on a festive table. And if you don't feel like messing with spreading and decorating, just bake pancakes and serve for dinner. Even kids will want to try the liver in the form of thin pancakes. Both large pancakes and small pancakes can be baked.

Liver for pancakes can be chicken or turkey, pork or beef. This recipe is from chicken liver.

From the given portion, more than a dozen pancakes are obtained, which is enough for two cakes - therefore, if you do not plan to eat pancakes just like that, you can reduce the amount of ingredients for the dough by half.

• Cooking time: 2 hours
• Servings: 10-12

Ingredients for Filled Liver Pancake Cake

For liver pancakes:

• 700-750 g chicken liver;
• 2 large onions;
• 4 chicken eggs;
• 2 tbsp. (400 ml) milk;
• 1.5 tbsp. (200 g) wheat flour;
• 0.5 tbsp. l. salt or to taste;
• ground black pepper - to taste;
• 2 tbsp. l. vegetable oil.

For carrot and onion filling:

• 2-3 pcs. carrots;
• 2 large or 3 medium onions;
• 2 tbsp. l. sunflower oil;
• salt, pepper to taste;
• sour cream or mayonnaise.

For the cheese filling:

• 100 g of hard cheese;
• 2-3 hard-boiled eggs.

For decoration:

greens

A method of making a pancake cake from a liver with a filling

If the liver is chicken, we carefully check that a piece of liver with bile does not get caught, otherwise the taste will turn out to be bitter, and the dish will be spoiled. We clean the beef or pork liver from films. We rinse in water and pass through a meat grinder. We also scroll the peeled onions in a meat grinder. Salt and pepper the mass.

Then we drive in the eggs and mix well.

Now pour in milk, not hot or cold, but at room temperature, and mix again.

Next, sift the flour and mix again. And to make the lumps disappear, beat the dough with a mixer for 1-1.5 minutes at medium speed.

Pour vegetable oil into the dough, stir well: thanks to the fat, the pancakes will not stick to the pan. We also grease the surface of the pan with oil - you don't need to pour a lot, a thin but even layer is enough.

Warm up the pan well, pour the liver dough with a scoop and distribute it by wiggling. Make pancakes with a small diameter, about the size of a plate: since liver pancakes are more tender than regular pancakes, small ones are easier to turn over.

After waiting for the pancake to change color and fried from below, gently pry it with a thin, wide spatula and turn it over. It is better to bake in a special pancake pan, from it not only pancakes, but also pancakes, chops, cutlets are easier to remove. However, if you practice, you can bake liver pancakes in a regular frying pan. If it is difficult to turn it over, try to pry the pancake with two shovels at once.

We remove the finished pancakes on a plate, put them in a pile and leave to cool to room temperature: if you hurry and lay them hot, the filling will begin to blur.

While the pancakes are cooling, prepare the filling. Peel the onions and carrots, rinse. Chop the onion smaller, and grate the carrots on a coarse grater.

After heating vegetable oil in a frying pan, pour out the chopped onion and stirring it, sauté over low heat. Onions should not be fried, but become transparent. After 3-4 minutes add the grated carrots, mix and continue to brown the vegetables until soft.

When the carrots are soft, salt and season the filling: I use black pepper and turmeric; you can add your favorite spices. After mixing the filling, transfer it to a plate and leave to cool.

All components are ready, you can assemble the cake. We put the first pancake on the dish, and put a portion of the carrot-onion filling on it and distribute it in an even layer.

Draw a thin mesh with sour cream on top of the carrots and onions. I don't use mayonnaise in my dishes, but as an alternative to store-bought sauce, you can make a delicious homemade sauce by mixing 3 tbsp. l. olive oil, 1 tbsp. l. lemon juice, 1 tsp. mustard, salt, pepper, and then adding 7 tbsp. l. sour cream.

Put the second pancake on top - this layer will be stuffed with eggs and cheese. It is more convenient to first apply a sour cream mesh, and then grate cheese and an egg on top on a coarse grater - getting on the sour cream, the dry filling will not crumble around.

Cover with the third pancake, and so on, alternating layers. For a cake, 8-10 pancakes are enough.

We also grease the top pancake with sour cream and sprinkle with grated protein (it will be more beautiful if grated on a fine grater), chopped green onions and crumbled yolk.

Here is what an elegant cake - like a spring sunny meadow: in some places there are still islands of snow, but green grass and the first yellow flowers have already appeared! For decoration, you can cut a flower from a boiled egg or a tomato, use parsley sprigs - as your imagination tells you.

The finished cake should be infused in the refrigerator for at least 2 hours, but it is better to cook it the day before and leave it overnight, at 12 hours. During this time, the cake will soak and become tastier; and the filling will condense - so it will be easier to cut.