Liver cake made from pork liver
Liver cake is perhaps the most delicious holiday dish. It's both nutritious and caloric, as the liver pancakes themselves are fried in vegetable oil and then smeared with mayonnaise for a rich texture. Even the filling between the pancakes is cooked in vegetable oil, creating a luscious combination.
Liver cake made from pork liver is the most economical to make, as it's the least expensive by-product at the market or store. It's plentiful, making for a generous portion of this festive appetizer. The only downside to pork liver is that it can be bitter. This can be easily remedied by stocking up on milk and letting it sit for 2 to 6 hours, or even better, overnight!
Soak the washed liver in milk overnight or for 2-6 hours. Use only 250 ml of milk, reserving 150 ml for the pancakes.
When the specified amount of time has passed, prepare the remaining ingredients: peel and wash the vegetables, and remove the liver from the milk.
Let's cut the pork offal into pieces that will fit into the meat grinder tube.
Let's roll the liver through it. You can even do it several times.
Pour the remaining milk and three beaten eggs into the container with the liver mixture. Add salt immediately.
Mix everything with a fork and add the wheat flour. Mix again. Don't make the batter too thick—it should be like pancake batter. Don't add any baking soda or baking powder to the batter!
Heat 15 ml of vegetable oil in a frying pan and fry a ladleful of the liver dough, forming it into a pancake shape. Fry for about 2-3 minutes and flip. Keep the pancake in the pan for the same amount of time and remove it to a plate. Fry the remaining liver dough in the same manner, using 100 ml of vegetable oil.
Grate the peeled carrots coarsely and cut the onion into medium cubes. Pour 50 ml of vegetable oil into a frying pan and sauté the chopped vegetables until soft, but do not brown them.
Place the first liver pancake on a plate and spread it with mayonnaise. Spread 1-2 tablespoons of fried vegetables on top of the mayonnaise and top with the second pancake.
Spread it with mayonnaise and finely grate the processed cheese, previously frozen for 5 minutes. Spread the cheese mixture over the entire surface of the pancake and top with the next one, and so on.
Place the finished assembled pork liver cake in the refrigerator to soak thoroughly for 1-6 hours.
Then serve, garnished with chopped herbs.
Bon appétit!
