Pancake liver cake with entrails

Savory cakes are not only sweet, as we have already seen with the example of a snack cake made from zucchini pancakes. And at the moment I suggest preparing for you a delicious and dressed up liver pancake cake with entrails! There are two varieties of liver pancake cake. The first is when pancakes are baked from ordinary dough, which are then coated with liver entrails. And the second, implemented in this recipe, is when pancakes are prepared on the basis of liver, and then the liver cakes are sandwiched with various types of entrails. There are a huge number of options: carrot and onion inside, mushroom, cheese and eggs.

Pancake liver cake with entrails is a spectacular dish that will look unsurpassed on a gala table. And if you don’t want to bother with coating and decorating, just bake pancakes and serve for dinner. Even children will want to try the liver in the form of thin pancakes. You can bake both huge pancakes and small pancakes.

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

The given portion yields more than one and a half dozen pancakes, 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.

Production time: 2 hours
Number of servings: 10-12

Ingredients for pancake liver cake with entrails

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 the carrot and onion insides:

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 inside:

100 g hard cheese;
2-3 eggs, hard-boiled.

For decoration:

greenery.

Ingredients for making liver pancake cake with entrails

Method for making pancake cake from liver with entrails

If the liver is chicken, carefully check so that you don’t get a piece of liver with bile, otherwise the taste will be bitter and the dish will be spoiled. We clean the beef or pork liver from films. Wash in water and pass through a meat grinder. We also grind the peeled onions in a meat grinder. Salt and pepper the mixture.

We pass the liver and onions through a meat grinder. Salt and pepper the mixture

Then beat in the eggs and mix well.

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

Next, sift the flour and mix again. To eliminate lumps, beat the dough with a mixer for 1-1.5 minutes at medium speed.

Beat in the eggs and mix Add the milk and mix Add the flour and mix

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 frying pan with oil - you don’t need to pour a lot, just a fairly narrow but uniform layer.

Add vegetable oil

Having heated the pan perfectly, pour the liver dough with a ladle and distribute it by shaking. 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 flip.

After waiting for the pancake to change color and fry on the bottom, carefully pry it off with a narrow, wide spatula and turn it over. It is better to bake in a special pancake frying pan; not only pancakes, but also pancakes, chops, and cutlets can be removed from it more easily. In general, if you practice, you can bake liver pancakes in an ordinary frying pan. If it is difficult to turn over, try to pry the pancake off immediately with 2 spatulas.

Remove the finished pancakes to a plate, stack them and leave to cool to room temperature: if you rush and layer them while they are hot, the inside will become blurry.

Let's start making the insides for the liver pancake cake with entrails

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

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

Fry the onions Add carrots to the fried onions and fry again Fried onion-carrot insides for a liver pancake cake

When the carrots become soft, add 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 until cool.

Place the first layer of fried onions and carrots filling.

All ingredients are ready, you can assemble the cake. Place the first pancake on the dish, and put a portion of the carrot and onion inside on it and distribute it in an even layer.

Grease the onion-carrot filling with sour cream

Draw a narrow mesh with sour cream on top of the carrots and onions. I don’t use mayonnaise in my dishes, but as a substitute for store-bought mayonnaise, you can make a very tasty 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.

Apply sour cream to the second pancake and add grated cheese and egg.

Place the second pancake on top - this layer will contain the insides of eggs and cheese. It’s more convenient to first apply the sour cream mesh, and then grate the cheese and egg on top on a large grater - when it gets on the sour cream, the dry inside will not scatter around.

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

Sprinkle the top pancake with grated egg and herbs

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

Liver pancake cake

This is such a decorated cake - like a sunny spring meadow: somewhere there are still islands of snow, but green grass and the first yellow flowers have already appeared! For design, you can cut a flower from a boiled egg or from a tomato, use parsley sprigs - as your imagination dictates.

Pancake liver cake with entrails

The finished cake needs to sit in the refrigerator for at least 2 hours, but it is better to prepare it the day before and leave it overnight (that is, in the dark) , for about 12 hours. During this period of time, the cake will become saturated and become tastier; and the inside will become denser - therefore it will be easier to cut.

Homemade pancake cake with liver, step-by-step recipe with photos

The most delicious pancake cake with liver, onions and carrots

Maslenitsa is just around the corner, and we have a delicious and wonderful pancake cake on our table. Despite the fact that this is a cake, it is not made from sweet dough and cream. The cake layers are pancakes, and the insides are separately prepared liver pate, the most detailed recipe for which you will find in the link and fried onions and carrots. But like all the most delicious cakes, this one also has its little secrets. But let's talk about everything in order, and during the manufacturing process you will learn them all.

Ingredients:

200 g flour;
100 g high quality butter;
700 ml homemade milk;
2 eggs and 2 separate yolks;
0.5 tsp salt;
a small piece of lard for greasing the pan.

for minced liver:

700 g beef liver;
2 medium carrots;
3 medium onions;
salt, pepper to taste.

5 medium carrots;
6 medium onions;
200 ml light sour cream;
salt pepper;
a bunch of green onions.

Recipe for pancake pie with liver, carrots and onions

Preparing pancakes for the cake

At the base of the liver cake we will have pancakes. You can find the most detailed recipe for thin pancakes with milk at the link. Well, in this recipe I will tell you briefly about how to cook them.

1. Prepare the dough for pancakes. Sift the flour well into a container for making dough. We also break 2 whole eggs and 2 yolks here. From the remaining proteins you can prepare, for example, tender meringue. Melt the butter in the microwave or in a water bath, then cool slightly and add to the dough. Add salt and milk. Mix the dough with a mixer. At the same time, we begin to stir with the mixer turned off, and when the flour slightly absorbs the liquid, turn on the mixer and beat the dough for several minutes. Small bubbles should form in the dough. The pancake dough prepared in this way is homogeneous, tender and very airy. It comes out of the mixture like watery sour cream. Cover the dough with a towel and let it rest slightly.

2. It's time to fry the pancakes. Lubricate a perfectly heated ordinary cast-iron frying pan or a special frying pan for pancakes with a piece of lard on a fork. Using a small ladle, scoop up the dough and pour it into the pan at an angle. Rotate the pan so that the dough is evenly distributed. Fry the pancake until golden brown on one side, then toss it or turn it over with a spatula and fry it on the other side.

3. Place all the pancakes prepared in this way in a stack on a huge flat plate.

4. Now we need to prepare the filling for the layer cake with pancakes. The most basic one will be a layer of liver pate.

Preparing liver pate

You will find the most detailed recipe for liver pate at the link. And in this recipe I will talk about it as briefly as possible. So, we wash the beef liver, remove the thick film and cut out the huge veins (small ones can be thrown away, since the liver will be ground in a meat grinder and they will all be ground). Place in a huge saucepan. Remove the skin from the onion and cut it into 4 parts. Peel the carrots, wash them and cut them into several large pieces. We also mix the onions and carrots into the pan with the beef liver. Fill with water so that it completely covers the vegetables and liver, cover with a lid and place on medium heat. As soon as the water starts to boil, set the heat to low and continue to cook the contents of the pan until tender. The finished liver should be easily pierced with a fork, carrots and onions should also be soft and pliable, but they should not be boiled. The average cooking time on fire is 40 minutes. Cool the prepared vegetables and pass them through a meat grinder with some of the broth so that the pate does not come out dry. Salt, pepper to taste and mix.

How to make pancake cake

5. Grate the carrots on a large grater.

6. Pour a little vegetable oil into the frying pan and fry the carrots until tender. The carrots should become soft. Please note that when frying, we do not salt the onions or carrots, otherwise they will release all the juice and be dry in the cake.

7. Chop the onion. You shouldn’t cut it very finely, as it should be felt in the cake. And it’s also not allowed to leave it coarsely chopped, otherwise the layers of the cake may slide off.

8. Fry the onion until half cooked so that it crunches pleasantly on your teeth. This makes the cake taste “richer”.

9. Form a pancake cake with liver pate and vegetables. Place the first pancake on a huge flat plate or dish.

10. Grease with a thin layer of sour cream. It will give the cake the desired tenderness, lightness and pleasant creamy taste. And naturally, the cake will not turn out dry with it.

11. Spread the liver pate.

12. Cover the top with a pancake, press lightly and grease the pancake with sour cream. Add fried carrots. Lightly salt.

13. And again the pancake, and again grease with sour cream. And again lay out the pate. In this way, we alternate layers, placing carrots, pate, onions, pate on any pancake, and so on in a circle.

14. Accordingly, fried onions will go on this layer, only in this case it is possible to do without sour cream so that it is not very greasy. The onion layer can also be slightly salted, but do not overdo it.

15. We form the pancake cake until the pancakes or the inside are completed. The cake comes out very tall and beautiful. Place the remaining carrots on top of the sour cream and begin to grease the sides of the cake with sour cream using spoon movements from top to bottom. This way we will align the sides of the cake and give the edge a shape.

16. Sprinkle the top of the finished cake with green onion. And you can serve it right away!

A delicious and wonderful pancake pie is ready! This is how beautiful it is in our section. Bon appetit!

Pancake cake with liver

Cooking: 30 minutes

Pancake cake with liver is a spectacular, delicious dish that can be prepared for a gala table or on a day off. In order to prepare this snack liver cake, you need pancakes and chicken pate, which complement each other perfectly.

Prepare pancakes for this cake according to the recipe that you like best. Pate can be made from chicken or any other liver. But with chicken liver the pate is more tender. If you want to end up with the tallest cake, then bake pancakes with the smallest diameter or take a double portion of the ingredients. This cake can be prepared for Maslenitsa.

Ingredients

for pancakes

for the inside

How to make liver cake with pancakes

Start by making pancakes.

Beat the eggs into a bowl, add salt and sugar, beat with a mixer until the eggs are fluffy.

Pour in the milk and whisk again.

Add the sifted flour, stir the dough so that there are no lumps. Pour in boiling water and whisk again. At the very end, pour in the vegetable oil and stir well.

Bake thin pancakes. I have a frying pan with a diameter of 24 cm.

To make the pate, cut the onions and carrots into cubes.

Wash and dry the liver.

Pour oil into a frying pan, heat it, add vegetables and fry for a few minutes until soft. Then add the chicken liver, cook until the liver is done.

Cool the finished liver with vegetables slightly.

Scroll the liver with vegetables through a meat grinder. Add salt and dark ground pepper.

Add a pinch of ground nutmeg if desired.

Add sour cream and stir.

Thanks to sour cream, the pate will turn out to be the most juicy and tender. Sour cream can be replaced with heavy cream.

Start assembling the cake.

Place the pancake on a plate and spread with a thin layer of pate.

Spread lightly chopped green onions on top.

In this way, assemble the cake until all the pancakes and pate are finished.

Grease the last pancake with mayonnaise and sprinkle with green onions.

Place the cake in the refrigerator to soak for 1-2 hours or more.

Liver cake with egg pancakes

For the cake recipe you will need:

beef liver – 600g
testicle – 1-2 pcs.
flour – 2-3 tbsp.
carrots – 1 pc.
onions – 1-2 pcs.
mayonnaise for layering
salt, ground dark pepper - to taste

Cake recipe:

Let's start making the liver cake by kneading the “dough” from raw liver. To do this, the liver needs to be cleaned of films and the ducts cut out. Cut the cleaned liver into pieces and pass through a meat grinder (or grind in a food processor). Separately, lightly beat the eggs, pour into the liver mass and mix well.

Add flour one spoon at a time, stirring each time. After all the lumps of flour are mixed, season with salt and pepper and mix again.

Heat a small frying pan, add a little oil and spread 2-3 tablespoons of liver mass over the surface. In this case, the mass needs to be leveled with a spoon so that the pancake is cooked moderately. Bake until the liver “dough” is gone.

For the omelet, beat the eggs, pouring in the milk evenly and sprinkling with flour. Salt and pepper to taste.

Bake egg pancakes in vegetable oil (fry on one side).

For the vegetable layer, grate carrots and finely chopped onions in vegetable oil.

Grease any liver pancake with mayonnaise, sprinkle vegetable sauté on top, cover with an egg pancake, grease it with mayonnaise and spread the sauté over it again. Place the liver cakes and egg pancakes on top of each other to create a layered liver cake. Spread the top crust, like the others, with mayonnaise and garnish with carrots and onions. Before serving, let it sit in the refrigerator for a couple of hours.