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Liver cake with two different fillings

Liver cake with two different fillings, Prescriptions, Any category, Any kitchen, Main dishes, Author's cuisine, Cakes

Ingredients portion 6

Beef liver 500 g

Onions 2 heads

Carrots 1 piece

Wheat flour 2 tablespoons

Chicken egg 5 pieces

Garlic 2 cloves

Mayonnaise 250 g

Hard cheese 100 g

Tomatoes 1 piece

Salt to taste

Pickled cucumbers 3 pieces

Greens to taste

Fresh pepper to taste

Vegetable oil to taste

Cooking instructions 2 hours

1 Wash the fresh beef liver, dry with a cloth and remove the membrane. Cut into medium-sized pieces and put into the shredder.

2 Finely chop one onion and also place in the chopper. Grind the liver and onion until more or less smooth.

3 Add the flour, 2 eggs, salt and pepper to the chopper (with the liver and onion) and churn some more. Make a batter like pancakes or muffins.

4 Make three large pancakes from the batter, which will be the cake bases. Leave to cool.

5 Finely chop the second onion and grate the carrots. Fry the onion and carrot and cool.

Avocado and prawns

6 Boil 3 eggs. Leave to cool. Remove the yolks from two of the eggs and crack. Keep one egg for decoration.

7 Chop the garlic finely (you may crush it slightly) and mix with the mayonnaise.

8 Mix some of the mayonnaise and garlic (about a quarter) with the egg yolks to form a smooth mixture. Put in the refrigerator.

9 Chop the eggs, from which the yolks have been removed (i.e. 2 whites) finely and mix with part of the mayonnaise (also about one quarter).

10 Stir in the cooled carrots and onion with a quarter of the mayonnaise as well.

11 Place the liver cake on the plate and spread with the carrot and onion and mayonnaise mixture. Cover with the other crust, spread with the egg white and mayonnaise mixture and cover with the third crust, spread with the rest of the mayonnaise.

12 Slice the tomato into thin slices. Slice the egg for decoration into circles (handy with the egg slicer). Cut the salted (or pickled) cucumbers into thin half-circles. Grate the cheese on a grater.

13 Place the tomato slices on the cake as flowers, lay the egg slices on top, make the leaves from the cucumbers and cover the empty space with cheese. Pipe a little egg yolk-mayonnaise cream around the edge of the cake. Decorate with the red pepper and herbs.

14 Leave the cake in the refrigerator for at least a couple of hours before eating.

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Selwyn Richards

EXECUTIVE CHEFSpecializing in Caribbean and International Cuisine, catering to the global multicultural community. Dynamic, Professional and Results-OrientedOverviewAreas of ExpertiseMore than twenty-five years of professional catering, cooking and kitchen management experience including large corporate functions, sporting events, weddings, television, and movie productions exemplifying leadership qualities and professionalism, backed by a consistent, verifiable record of achievement.Executive Chef designation Owns and manages The Art of Catering Inc. catering company Owned and managed The Pepperpot Café restaurant Extensive experience with million-dollar, upscale establishments Food Styling specialist Successful catering experience (1,000+ events) Successfully delivered off-site meals (125,000+ spectators) during 3 day TorontoMolson Indy Successfully delivered off-site meals (10,000+ spectators per day) at the CanadianOpen Tennis Championship Maximizing kitchen productivity and staff performance Catering to diverse cultural communities Specializing in ice sculptures, fruit and vegetable carvings and specialty drinks .