How to make pork liver cake. Pork liver cake recipe

If your family loves liver, then a dish like liver cake, will be an excellent decoration of the festive table. It is quite nutritious, so it is enough for a large company. The most profitable option is pork liver: it is inexpensive, affordable, and even very useful.

Classic liver cake

Kitchen appliances and utensils: blender or meat grinder, hand whisk or mixer, frying pan.

Ingredients

How to choose the right pork liver

• It is better to take fresh, not frozen liver.
• It should be large, up to 2 kg, moist and shiny, maroon in appearance.
• If it is too light in color, then it is not fresh.
• If pierced fresh product with a knife - bright red blood will flow from it.
• The smell of quality product sweetish.
• You should always ask for a document that confirms the check of the veterinary service, this will protect against the presence of helminths.

Training

• Be sure to prepare the liver before you start cooking. To do this, it should be washed, the film removed, cut into small pieces, poured with part of the milk (300 g) for 3 hours, then sent to a cold place. So she will lose her bitterness.
• After you need to drain the milk, rinse the liver under cold water and remove the sinewy ducts with a sharp knife. This way you can get rid of extra hard pieces.
• Place the mayonnaise in a bowl, squeeze the garlic into it with a press, mix. This will be the icing for the cake.

Dough and baking pancakes

Cake assembly

Leave in a cold place for 2 hours and let the cake soak.

Recipe video

In the next video you can see the classic prescription and find out in more detail how to make liver cake pork liver.

Pork liver cake with onion and carrot filling

Time for preparing: 1 hour.
Servings: 8.
Kitchen appliances and utensils: blender (meat grinder), manual whisk.

Ingredients

Cooking sequence

Prepare the dough

1. After soaking in half the milk and removing the films and veins, beat the liver in a blender or pass through the finest sieve in a meat grinder to a paste.
   
   
2. Melt butter on the steam bath: put a saucepan of boiling water on a small fire, put the oil in another smaller saucepan and put it in the first one with boiling water. This will be the steam bath. In a separate bowl, beat 4 eggs with a whisk or mixer, then pour in the milk that remains (500 g).
   
   
3. Pour the melted butter into the egg mixture.
   
   
4. Without ceasing to beat, gradually add the liver paste and pour the flour in a spoonful. You need to beat until a uniform state of medium density, like low-fat sour cream.
   
   
5. Add salt and all spices.
   
   
6. Fry the pancakes over medium heat, after greasing the pan with sunflower oil.
   
   

Hard boil one egg. Separate the protein from the yolk. Grate separately on a medium grater. This is required for decoration.

Prepare the stuffing

Assemble the cake

Place in the refrigerator for a couple of hours to firm up the cake.

How and with what to serve

• Such an appetizer is usually served on a wide flat dish, previously cut into portions.
• A side dish in the form of mashed potatoes or potatoes in a pot cooked in the oven.

Recipe video

The next video tells how to make pork liver cake with vegetables.

Liver cake with scrambled eggs

This recipe will delight you with its ease of preparation and unusual delicate and fresh taste.

Time for preparing: 1 hour.
Servings: 8.
Kitchen appliances and utensils: blender, whisk

Ingredients

Cooking sequence

1. Soak the liver in half the milk. Grind the liver in a blender, add 3 eggs, 400 ml of milk, flour. Whisk.
   
   
2. Salt and pepper the mixture.
   
   
3. Bake pancakes in a preheated pan, greased vegetable oil, over medium heat.
   
   
4. Prepare omelette pancakes: beat the remaining 3 eggs with milk and also fry in a pan on both sides.
   
   
5. Cut the tomatoes into thin slices.
   
   
6. Assemble the cake in the following order: liver pancake, mayonnaise, scrambled pancake, tomato.
   
   
7. Garnish with olive rings, boiled slices quail eggs, tomato slices, parsley sprig.
   
   

Recipe video

Step by step recipe and the whole cooking process pork liver cake with an omelet is described in the next video.

How best to decorate a dish

• The easiest way is to grate a hard-boiled egg on a fine grater and sprinkle it on top of the dish.
• Liver goes well with tomato. You can cut 2-3 medium-sized and elastic tomatoes into small thin slices and lay them out in a circle, starting from the center.
• Another simple option is to grate boiled carrots on a medium grater, divide the parsley into smaller branches; sprinkle the top of the cake with this carrot, decorate the edges with curls of mayonnaise and parsley. Put parsley on the sides too.
• You can decorate with finely chopped dill, mayonnaise curls and small cherry tomatoes.
• There is also a great variety of fillings: the simplest is sautéed onions and carrots, grated processed cheese, solid cream cheese, fried champignons.

Little tricks

• You can easily remove the film from a fresh liver: dip it whole for 30-40 seconds in boiling water, then put it on a board, make an incision on the film in one place with a sharp knife and carefully separate it with your thumb.
• It is important to remember that the decoration must be done just before serving, otherwise, while the cake is soaked, the top will become weathered, dry and will have an unappetizing and stale look.
• Instead of mayonnaise, fat sour cream is perfect as an impregnation. You also need to add garlic and salt to it.

Alternative snack options

• Can serve as a substitute for pork beef liver. In this case, it is useful to look also at the recipe.
• Some hosts prefer chicken offal. Just the perfect recipe for them.
• On the eve of the holiday, various recipes of other interesting and beautiful snacks. If this is a New Year's holiday, you can use the recipe with a photo.
• An excellent addition to holiday menu can become a detailed recipe with a photo.
• If you are puzzled about what else to serve, you can check out various “skewers appetizer recipes”.
• simple and easy recipe- appetizers Raffaello from crab sticks- will appeal to housewives who do not like to mess around at the stove for a long time.

By following the above recipes, you can easily prepare a delicious nutritious snack! What do you like to add to this dish? Perhaps your strong point is decoration or original submission? Share your secrets with other hostesses in the comments.

Just a few years ago, pork liver cake broke into the domestic kitchen Olympus. Unusual snack, agree? If you know all the secrets of its preparation, then even the most inveterate gourmet will be happy to gobble up such an offal dessert on both cheeks. Ready? Let's get down to business soon.

You can't buy a secret in the market

So many overseas guests have appeared in Slavic cuisine that it is impossible to count them on the fingers. And some dishes were completely delayed and long ago received domestic culinary citizenship. Many of us have tried such an appetizer as liver cake. It is mainly prepared from beef or chicken liver. But some housewives adapted pork offal for these purposes.

How to make pork liver cake? Yes, in the same way as from other types of this offal. But you can’t hide a well-known fact: pork liver has a bitter taste. In order not to spoil the snack dish, we propose to declassify all its nuances:

• pork offal must be washed very well;
• veins and ducts will be visible to the naked eye, we need to get rid of them;
• determining the age of a pork liver is simple: look at the cut;
• a pink tint and a uniform texture are the main signs of the offal's youth;
• bitterness will go away forever if the liver is soaked in whole milk for 2-3 hours;
• liver dough is prepared on the basis of flour or semolina;
• add loose ingredients little by little, the main thing here is not to overdo it;
• put the liver dough in the pan with a spoon or ladle, like on pancakes;
• the thinner the cake, the more tender, tastier and juicier the appetizer will turn out;
• you can combine the taste of pork liver cakes with sautéed or fresh vegetables, mushrooms;
• any cake, even a liver one, needs impregnation;
• cream, more precisely, sauce, is prepared from mayonnaise or sour cream.

Pork liver cake: recipe with photo step by step

You are already savvy in the processing of pork offal. Take your time. The longer you soak the liver in milk, the tastier and more tender the snack will turn out. Milk is a panacea for our dish. It can even cope with the bitterness of the liver of a middle-aged pig. A little advice: before you put such an appetizer on the festive table, carefully study the target audience. Not everyone is positive about by-products, even in this form.

Compound:

• 500 g pork liver;
• 0.2 l of milk;
• 1 st. sifted flour;
• 2 eggs;
• 1 onion;
• 2 cucumbers;
• 3-4 pcs. garlic cloves;
• mayonnaise for impregnation;
• a bunch of greens;
• salt, spices and a mixture of peppers - to taste;
• 5-6 art. l. refined vegetable oil.

Cooking:

1. Shall we create our own culinary history? Then let's start. Put the pork offal on the table in front of you.
   
2. We will arrange water procedures for the liver, and then we will do hara-kiri, more precisely, we will eliminate the veins and ducts.
3. Grind the pork liver into pieces.
   
4. With a meat grinder or blender, turn the pork offal into a homogeneous semi-liquid mass.
   
5. Now add eggs to this mixture.
   
6. Thoroughly mix all the components.
7. It's time for the pain. Sift it and add it to the liver mass.
8. A little tip: add flour gradually so as not to turn the liver dough into a stone.
   
9. Stir the dough with a whisk, spoon or spatula.
10. Let's say no to lumps, the mass should be as homogeneous as possible.
11. Now let's add milk.
    
12. Clarification: the milk in which you previously soaked the liver will not work.
13. Mix everything again, and we will get such pancake dough from pork offal.
    
14. Clean the onion. We will not shed tears when we undress this vegetable, because we will perform all actions with a knife, the blade of which will be moistened with water.
15. We chop the onion.
16. Send the onion to a pan with refined oil and fry until golden brown.
    
17. Put the browned onion in a container with liver dough.
    
18. Mix everything again. You will not feel the taste of onions, but this vegetable will give the pork offal additional juiciness and softness.
19. Ready-to-fry pork liver dough looks something like this.
    
20. Heat refined vegetable oil in a frying pan.
21. Put literally a couple of tablespoons of dough in the center and distribute it over the entire surface of the pan.
    
22. A little clarification: the thinner the liver cake, the easier it is to turn it over.
23. Posting ready-made cakes on a dish.
    
24. Rinse cucumbers thoroughly and grind on a grater.
    
25. You can remove the skin from them.


26. Pass the garlic through a press and add to the cucumber mass.
    
27. We will not be full of cucumbers alone: ​​we will combine the cucumber mass with herbs, mayonnaise and spices.
    
28. Lubricate each liver pancake in turn with the prepared dressing.
    
29. Before tasting, let the snack cake brew in the refrigerator for a couple of hours.

snack idea

Preparation of pork liver cakes for snack cake almost all recipes are the same. The difference lies only in the impregnation and filling.

Compound:

• 0.8 kg of pork liver;
• 0.1 l of milk;
• flour - 2/3 st.;
• onions - 2 pcs.;
• fresh mushrooms - 500 g;
• 3 eggs;
• mayonnaise;
• salt, nutmeg and spices - to taste.

Cooking:

1. Read the previous recipe carefully.
2. By analogy, prepare the dough from pork offal, and then bake the cakes.
3. Wash and chop the mushrooms.
4. In refined oil, we will first begin to fry the mushrooms.
5. A little trick: in order for the liquid to evaporate quickly, we steam the mushrooms in a hot dry frying pan for a couple of minutes.
6. Add onions, spices, salt to the mushrooms and continue to fry until the filling is ready.
7. Lubricate the finished liver cakes with mayonnaise.
8. Minced garlic will add a touch of piquancy to mayonnaise.
9. Spread the fried filling on top in an even layer.
10. Step by step, we assemble a liver snack cake.
11. Top appetizer can be decorated with herbs or boiled egg yolk.

When choosing a menu for any celebration or holiday, do not forget to include pork liver cake in it. It is he who will become the main decoration on any table, seducing your guests with an attractive bright look, coupled with the most delicate taste.

The recipe for making a snack cake is quite simple if you know exactly how to cook, and most importantly understand the subtleties pre-treatment liver. Pork liver or, in extreme cases, chicken liver is best suited for such a dish.

Well, so that all guests get at least a piece of such a delicious liver delicacy, make two cakes at once - by the end of the celebration there will be nothing left on the plate! In fact, it is with a layer of fried vegetables.

Recipe Information

Cuisine: Russian.

Cooking method: roasting .

Total cooking time: 60 min.

Servings: 8 .

Ingredients:

• pork liver - 1 kg
• chicken eggs- 3 pcs.
• wheat flour - 5 tbsp.
• milk - 500 ml
• vegetable oil - 100 ml for dough and 50 ml for vegetables
• carrots - 2 pcs.
• onion - 2 pcs.
• salt - to taste
• mayonnaise - 5 tsp
• lemon juice - 1.5 tsp
• greenery for decoration.

How to cook:

1. 
   Rinse fresh or thawed pork liver in water and cut off the films from it. Make a few punctures in the middle and place in a deep container. Pour in the same 350 ml of milk of any fat content and leave the liver in it for about 5-6 hours.
2. After the specified time, remove the liver from the milk and cut it into small pieces that can easily fit into the meat grinder tube.
3. 
   Twist the liver pieces into a homogeneous mass using a meat grinder. You can do this twice - so the dough will be more tender.
4. 
   Pour the remaining 150 ml of milk into a container with twisted pork liver.
5. 
   Lightly beat the eggs and add them to the same bowl.
6. 
   Pour in the salt wheat flour and knead the cookie dough. By consistency, it should be like sour cream of medium density.
7. 
   Pour 20 ml of vegetable oil and 1 ladle of liver dough into the pan. Place over low heat and cover the pan with a lid. Fry for about 2-4 minutes until golden brown. Flip to the other side and fry for the same amount of time.
8. 
   In this way, fry the whole mass, laying ready-made pancakes from the liver on a plate.
9. 
   Peel the carrots and rinse in water, rubbing it then on a coarse grater.
10. 
    Also peel the onion and wash it, cutting it into small cubes.
11. 
    Pour 50 ml of vegetable oil into the pan and sauté the chopped vegetables in it until soft.
12. 
    Spread the first liver pancake with 1 tsp. mayonnaise and put fried vegetables on its entire surface, as in the photo.
13. 
    Top with a second pancake, etc.
14. 
    Collect the whole liver cake in this way, decorating it with fried vegetables and fresh herbs.
15. Place the dish in the refrigerator for soaking and serve it chilled, cutting the cake into portions. Enjoy your meal! Try it next time

Step by step cooking recipes liver cake from pork liver in a pan and in the oven: options with mayonnaise and cottage cheese, browned vegetables, mushrooms, nuts and garlic

2018-05-18 Marina Danko

Grade
prescription

2117

Time
(min)

servings
(people)

In 100 grams ready meal

10 gr.

16 gr.

carbohydrates

12 gr.

232 kcal.

Option 1: Fluffy Pork Liver Cake

Is it worth it tender liver cook meals even more airy? Yes, definitely! Liver cakes have been prepared for centuries and are still popular today. There are no expensive products, the simplest technology, and both adults and children will enjoy such a cake with pleasure.

Ingredients:

• half a kilo of pork liver;
• three large onions;
• one and a half glasses of pasteurized milk and the same amount of fat mayonnaise;
• flour - 200 gr.;
• three fresh eggs and one hard-boiled;
• sunflower oil.

A step-by-step recipe for a simple pork liver cake

We wash the slices of the liver with running water, cut off the films from them and, dissolving into pieces, remove the ducts. We twist the liver in a meat grinder, after it we skip one onion.

We combine the liver mass with onion gruel, we release it here raw eggs. After adding salt, beat the mixture with a whisk, dilute with milk and add no more than a couple of tablespoons of oil. Adding a pinch of pepper and sifted flour to the liver base, beat again. It is important to get a homogeneous mass, without the admixture of flour lumps.

Pour a tablespoon of oil into a small frying pan and heat well. Pouring the liver mass into the pan with a ladle, we bake thin pancakes. We bake like regular pancakes, over medium heat. Flip over once the bottom is browned enough.

In the pan in which the liver pancakes were fried, add more oil. Pour finely chopped onion into it and put on medium heat. Stirring, fry the onion until a thick amber color. Laying out in a plate, slowly cool the passerovka.

Mix mayonnaise in a deep plate with fried onions. If you like garlic flavor, you can grate no more than a couple of teeth.

We put a thin layer of mayonnaise sauce on a serving plate and put one of liver pancakes. From above, lubricating with the same sauce, lay all the pancakes.

We put the rest of the mayonnaise dressing on the top of the cake and coarsely rub the boiled egg on it. For impregnation, we send the liver cake to the refrigerator for up to two hours.

Option 2: Easy Oven Pork Liver Cake Without Eggs

A cake baked in the oven does not come out as high-calorie, unlike a cake cooked in a pan, because it is cooked in one cake, with a minimum amount of oil. It is not added to the dough at all, but is used only to process the form.

In addition, a cake without eggs is being prepared, and semolina provides the viscosity of the liver mass. If desired, you can bake several thinner cakes. In this case, when assembling the dish, each of them will need to be moistened with mayonnaise and sprinkled with onions, which will slightly increase the calorie content.

Ingredients:

• steam pork liver - 400 gr.;
• two small carrots;
• 150 gr. semolina;
• three onions;
• vegetable oil;
• milk - 150 ml;
• mayonnaise;
• fresh herbs (green onions).

How to quickly cook a wonderful pork liver cake

Carefully removing the film, cut the liver into pieces. In the process, we get rid of the ducts, if they remained during cutting.

We collect pieces of the liver in a bowl, add semolina and grind with a high-speed blender. Pepper the liver base a little and add it. After mixing, remove the bowl for an hour in the refrigerator.

Leaving the liver dough to ripen, we prepare the filling. Clean and rinse vegetables well. Finely dissolve the onion into slices, rub the carrots coarsely. Put in a frying pan, add a couple of tablespoons of oil to the vegetables and fry them over medium heat until soft. This will take up to ten minutes.

We cover the rounded baking dish with culinary parchment and generously grease with oil. Pour a part of the chilled liver mass into the mold and spread the cooled browning on it. Cover the vegetables with the remaining pastry.

Lightly tapping the bottom of the form on the table, we send it to the oven. We bake the cake for an hour, let it cool right in the mold, and then carefully remove it from it.

Transfer to a serving dish, grease the liver cake with dressing and sprinkle with finely chopped green onion feathers.

Option 3: Complex pork liver cake with cottage cheese and vegetables

A dish is assembled from thin liver cakes baked in a pan, but not soaked in mayonnaise, but covered curd mass and sautéed vegetables. In order for the impregnation to come out tender, the cottage cheese will need to be rubbed through a sieve. If you have a mixer, you can kill them.

Ingredients:

• one chicken egg;
• a pound of liver;
• two and a half tablespoons of flour;
• half a glass of sour cream;
• small zucchini;
• one onion and a couple of carrots;
• 400 gr. cottage cheese with a fat content of at least 9%;
• mayonnaise - 100 gr.;
• garlic;
• large tomato;
• refined oil;
• green onion for garnish.

How to cook

Rinse, cut the liver into pieces and chop in a suitable way. This can be done with a blender or simply twist the liver pieces in a meat grinder. It is important that the prepared mass is as homogeneous as possible.

We break the egg to the liver base, add a pinch of pepper and add. After whipping, stir in sour cream, after it flour and a little, literally a spoonful, vegetable oil.

Withstanding the mass room temperature a quarter of an hour, bake in a pan thin pancakes. Be sure to moisten the pan under the first pancake with oil and heat it well. If the base is poured into a cold pan, the pancake may stick to it. Baked pancakes, put in a pile.

Finely chop the onion with a narrow knife, rub the zucchini through a medium grater. After squeezing, we decant all the liquid. Grind the carrots on a coarse grater and pour into a separate bowl.

Put the onion in the pan, add a little oil. Fry at moderate temperature until the slices lose their haze. Add zucchini pulp and carrots to the onion. Stew the vegetables, uncovered, until soft, then cool, transfer to a plate.

In a convenient bowl, grind the cottage cheese through a sieve. Squeeze five cloves of garlic to it, add a little pepper and salt. Mixing thoroughly, season the cottage cheese with mayonnaise.

Carefully assemble the pancakes into the cake. We spread the pancakes in a stack on a serving dish, each one is thickly greased with cottage cheese and covered with vegetable frying. Lubricate the top of the cake only with cottage cheese, decorate with finely chopped greens and thin slices of tomato.

Option 4: Delicate pork liver cake with fresh cucumber

Even those who are skeptical about such dishes will like this version of the liver cake. The usual mayonnaise dressing and browned vegetables are complemented by cucumber, which makes the taste of the snack cake fresh and more delicate.

Ingredients:

• half a kilo of liver;
• exactly two hundred grams of flour;
• three eggs;
• a spoonful of pure oil;
• three hundred milliliters of milk;
• onion - 300 gr.

For layer:

• garlic;
• one egg;
• half a kilo of carrots;
• three bulbs;
• two fresh cucumbers;
• 300 gr. mayonnaise "Provencal";

Step by step recipe

Preparing the cookie dough. We interrupt the liver with a blender, rubbing it on a fine grater, add the peeled onion to it. Beat eggs with milk in a separate bowl, combine with liver. After salting and whisking with a whisk, we introduce flour in handfuls, at the end pour in the oil. We bake pancakes from the finished liver mass.

Rub into a small bowl with about dessert spoon garlic. Add mayonnaise and knead for a long time.

Finely chopped onion fry in oil with grated carrots until soft. Cool the browned vegetables. Grate the cucumber on a medium grater.

We put the liver pancakes on a serving dish in a pile, smearing each with mayonnaise impregnation, and forgiving with sautéed vegetables and fresh cucumber. Arrange vegetables and cucumber in even layers.

We decorate the formed liver cake with a thinly grated egg, in the center in the shape of a flower we lay thin slices of cucumber, around them - fresh dill.

Option 5: Original pork liver cake with champignons and nuts

Mushrooms are a product that goes well in dishes not only with slices of meat, but also with liver. The proposed recipe for liver cake uses pickled and fresh champignons. The cake is decorated with pickled mushrooms on the outside, and from fresh ones, impregnation for liver pancakes is prepared. Crushed nuts are added to the smear, which makes the dish even more caloric and nutritious.

Ingredients:

• milk - half a glass;
• fresh egg;
• soda;
• 200 gr. pork liver;
• 10 ml of refined oil;
• flour;
• fresh champignons - 160 gr.;
• 90 gr. mayonnaise;
• a spoonful of sour cream;
• half a glass of chopped nuts;
• bulb.

Additionally:

• pickled champignons;
• dill.

How to cook

We grind the liver cut into pieces with a meat grinder. After pouring milk and vegetable oil, we release the egg into the liver mass and beat intensively. After salting and adding soda, add the sifted flour and repeat the beating.

Moisten the bottom of the pan with vegetable oil, heat it at a moderate temperature. Pouring into a pan from a ladle in small portions liver dough, bake pancakes. Do not turn over until the bottom is browned, otherwise they may burst.

Saute finely chopped onions with oil until lightly browned. Add to it medium-sized slices of champignons and continue to cook until the moisture evaporates. Simmer the mushrooms over low heat, uncovered, for up to twenty minutes.

After shifting the mushrooms into a bowl, stir in mayonnaise, sour cream and lightly salt. You can pepper a little or grate a small clove of garlic.

Lightly toast the nuts in a pan. After cooling, we interrupt the kernels in a blender chopper. Do not bring to the state of flour, it is better to leave a small crumb. Stir nuts into mushroom dressing.

Gathering liver pancakes on a serving dish in a stack, spread each with mushroom dressing. One piece should take no more than a spoonful of mushroom sauce.

We cover the top and sides of the snack cake with mayonnaise. We decorate the sides with thin plates of pickled champignons, sprinkle the top with walnut crumbs and finely chopped dill. We place the liver cake for soaking in the refrigerator.

Snacks on festive table should be not only tasty, but also spectacular, attracting attention. Liver cake is just such a case. It is not difficult to make it, and an interesting presentation will not leave indifferent even those who are not at all a lover of the liver.

Ingredients

• pork liver (can be replaced with beef) - 500g
• flour - 1.5 cups
• milk - 1 glass
• salt and pepper - to taste
• egg - 3 pcs.
• sunflower oil– 20 ml
• mayonnaise - 200g
• garlic - 3-4 cloves

This amount of ingredients is enough for 4-5 small cakes or 2-3 large ones.

How to make liver cake

To prepare a liver cake, you can use not only pork liver, but also beef. But no matter which liver you choose, in any case, it must be soaked well in cold water or milk to get rid of the characteristic odor. It is best to soak it for 3-4 hours, changing the water at least every hour.

Then we pass the liver through a meat grinder or grind it with a blender into a creamy mass.

Sift the flour through a sieve, add it to the crushed liver, then pour in the milk, sunflower oil, pepper and salt, beat the eggs. Using a blender, mixer or whisk, beat these ingredients into a homogeneous mass. In terms of density, the dough should be about the same as sour cream, it can be a little thinner, so if necessary, add a little milk (cold) or flour.

Before pouring the dough into the pan for the first liver pancake, pour a little oil and warm it up, then you can pour the dough with a ladle. You need to fry over moderate heat, try to pour enough dough so that the pancake turns out thin and has time to fry on both sides!

Stack the finished pancakes on top of each other, so they will be soft and easier to soak in the “cream”, for the preparation of which you need to mix mayonnaise and chopped garlic (you can use a special press or grater to grind).

For one cake you will need 4-5 liver pancakes. Spread each with mayonnaise and stack on top of each other, forming a cake.

The top can be decorated with herbs and the protein (or yolk) of a boiled egg.

The finished pork liver cake should be soaked in mayonnaise and left in the refrigerator for at least 3-4 hours. Before serving, cut the liver cake into portions.