Canned liver pâté cake. Liver Cake Anthology - Pork Liver Recipes
A dish that can decorate any festive table is a cake. It doesn't have to be sweet. As the latest experiments and achievements of home cooks show, cake is a way of decorating a dish. In appearance, it may resemble sweet pie, with the same attractive pattern, but not from sweet cream or chocolate, but from ordinary vegetables or other gastronomic products not classified as dessert dishes.
A very useful product from the point of view of valuable vitamin and mineral composition is pork liver. In addition, its price captivates with its availability, even for people with a minimum income. True, in pork liver it contains more fat than beef, chicken or turkey, and therefore it is not so dietary. But this deficiency can be corrected by adding foods that are low in calories and cholesterol. Let's see how sophisticated housewives offer to do this.
Liver cake: pork liver recipes - basic technological principles
Let's start with the fact that in the usual traditional sense, a cake - birthday cake, consisting of cakes, filling (cream), decorated with the same cream, glaze, all kinds of decorative elements. For the cake, a base is baked from different types dough, and then the cooked cakes are collected, smearing them with separately prepared cream, and decorated. But there are also many recipes for sweet cakes, for which it is not necessary to bake cakes: such desserts are also prepared in a cold way, for example, jelly cakes, "broken glass" desserts.
For vegetable, fish, and meat cakes, you can also use all of the above methods.
Pork liver does not require prolonged heat treatment, so it is enough to stew it in a pan, and then prepare a delicate pate, which will replace the cream in the unsweetened cake. The base for the cake with liver pate it may well serve as a savory loaf, loaf or loaf of bread. Of course, everyone has different tastes, but I must say that they are still more suitable for liver dishes. bakery products from wheat flour... Liver goes well with buckwheat flour, but it does not contain gluten. Therefore, when making cakes (pancakes) with liver from buckwheat flour, a little starch or wheat flour should be added for viscosity.
For liver cake any cooking options are acceptable. It is important to choose best combinations products. It all depends on the taste and imagination of the culinary specialist. Unsweetened cakes are usually decorated with the same products that are used in cooking. Wonderful decoration material meat cake- vegetables: they are in harmony with meat products, from point of view proper nutrition... In addition, almost all vegetables, raw, boiled or pickled, are easy to cut into curly shapes. Some simple tricks, even without using special devices, any housewife can master in her kitchen.
The cake must be decorated, especially when it comes to preparing a festive dish. If you don't have enough time or you can't cut chrysanthemums out of carrots, don't be upset: decorate your piece with grated cheese, egg yolk, chopped nuts or herbs, and add any one or two large elements in the center of the composition. It can be a slice of lemon, halves of eggs or tomatoes, mushrooms. All of these products are most often used in the preparation of pork liver dishes.
1. Liver cake - recipes from pork liver with sautéed vegetables and mayonnaise
Ingredients:
Carrots, fresh 400
Garlic 50 g
Milk 250 ml
Liver 0.5 kg
Eggs 6 pcs. (including a boiled egg 1 pc.)
Onions 450 g (4 pcs.)
Sugar 30 g
Ground rosemary 10 g
Mayonnaise (67%) 180 g
Vegetable oil 70 ml (for frying)
Pickled carrots, parsley, fresh cucumber- for decoration
Operating procedure:
Prepare liver pancakes:
Grind the liver, having previously cleaned it from the film and bile ducts;
Peel and chop 2 onions, add them to the chopped liver;
5 raw eggs beat one at a time into the liver puree with onions;
Add salt, milk, pepper and flour; beat the mass with a whisk until a thick, homogeneous consistency is formed;
Leave the dough for half an hour for the flour gluten to dissolve.
In the meantime, prepare the filling - the layer for the cake:
Chop the second part of the onion medium-sized (in half rings); grate the carrots on a medium grater and chop the garlic;
Saute vegetables in a preheated skillet with oil added. Season with rosemary, salt, sugar;
Kill the finished vegetable mass until puree is obtained, and after cooling, add mayonnaise; stir.
In a pancake pan, 24-26 cm in diameter, fry the pancakes. Grease warm pancakes with prepared filling and stack on top of each other. Brush the surface of the cake with mayonnaise. Grate the boiled egg and sprinkle it on the top of the cake, in the center. Place curly chopped vegetables around the egg with a wreath: pickled carrots, cucumber, fresh parsley leaves.
2. Liver cake - recipes from pork liver with buckwheat flour, carrots and eggs
For pancakes:
Liver, pork and chicken (1: 1) 0.5 kg (net)
Sour cream, natural 150 g
Flour, buckwheat 200 g
Krupchatka (premium flour) 90 g
Eggs 3 pcs.
Onion 250 g
Pepper and rosemary, ground - to taste
For the first filling:
Carrots 250 g
Garlic 50 g
Sour cream 15% 200 g
Crushed walnuts 150 g (net)
Spices to taste
For the second filling:
Mushrooms, boiled (or raw mushrooms) 500 g
Boiled eggs 5 pieces.
Chopped dill 100 g
Mayonnaise 150 g
Butter (for sautéing)
For decoration: boiled eggs, fresh herbs
Preparation:
Kill the prepared liver in a blender. Whisk until fluffy, creamy. Chop the onion in the same way. Combine onion and liver, add eggs, sour cream, spices and flour. The dough should be the same consistency as for ordinary thin pancakes... Mix well, pour in 5-6 tablespoons of oil so that the pancakes do not stick to hot skillet... Pour the dough in small portions and bake the pancakes.
For the layer, prepare two fillings:
Grate fresh carrots on a fine grater, chop the nuts, combine and season with sour cream. Season with spices to taste;
For the second filling, fry the mushrooms and onions in butter, salt and season them. Grind mushrooms in a blender, add chopped dill, mayonnaise. Stir.
Assemble the cake: grease each pancake and stack on top of each other, alternating toppings. Decorate the cake with grated boiled eggs and herbs.
3. Liver cake - recipes from pork liver with pickled cheese and apples
For filling:
Suluguni 450 g
Mayonnaise 120 g
Parsley, chopped 100 g
Garlic 30 g
Apple, peeled (without peel) 200 g
Liver pancakes - according to recipe # 1
Preparation:
In fact, liver cake can taste different if you make pancakes using the same recipe but use different fillings... Try to add to the liver pancakes cheese filling.
Grate cheese, apples and garlic. Chop the herbs and, combining the ingredients, season with mayonnaise. Assemble the pancake liver cake by placing the prepared filling between the pancakes. Decorate as you wish, as your fantasy dictates.
4. Liver cake - pork liver recipes: "Dome" from meatloaf with omelet
Ingredients:
Eggs 7 pcs.
Whole milk 250 ml
Potato starch 50 g
For the form:
Vegetable oil
Rusks, white bread crumbs
Liver, pork (or any) 800 g (net)
Sour cream 20% 200 g
Chicken breast 1.2 kg
Butter, butter 300 g (for sautéing and frying)
Carrots 350 g
For decoration: fresh cucumber, cherry, herbs, boiled quail eggs- how much is required
Operating procedure:
Cut the prepared liver into small bars, season with spices, add sour cream. In a saucepan, dissolve the butter and simmer the liver for 5-7 minutes over medium heat. Transfer to a bowl, refrigerate. Chop carrots and onions, also fry in butter. Add the sautéed vegetables to the liver and beat the mixture to a pasty consistency.
Chicken breast cut into plates, across the fibers, beat off. Place prepared chicken meat on a sheet of foil lined with a work surface. Form a rectangular strip on which to lay a layer of cooked liver pate. Roll the breast into a roll, wrap it in foil and bake for 40 minutes at 200 ° C in a preheated cabinet. Chill the roll and cut into 1 cm slices.
Beat the eggs until 3-4 times the volume. While whisking, pour in the milk in a thin stream. Combine the starch, flour and salt and pour them into the whipped mixture, stirring with a spatula.
Take a silicone or metal hemispherical mold. Lubricate it with oil and sprinkle with breadcrumbs. Spread the roll slices in layers, pouring the egg and milk mixture over each. Begin to lay out the pieces of the roll on the sides of the mold, gradually moving towards the center.
Preheat the oven and place the filled baking dish at 180 ° C for 5-7 minutes. Turn off the oven, but don't take out the cake for another fifteen minutes. Then transfer it to a dish, turning the mold over.
Whip in sour cream or cream, cover the top of the cake with cream. Sprinkle with herbs on top. Lay out the side with boiled egg and cherry tomato halves, cut across in a zigzag pattern, in the shape of a flower. From records fresh cucumbers cut out the leaves and decorate the cake with them - vegetables will perfectly complement meat dish.
5. Liver cake - pork liver recipes: an original cold appetizer
Products composition:
Cream cheese 400 g
Prunes 200 g
Nuts 150 g
Lemon 200 g
Ground spices - to taste
Korean carrots
Butter 120 g
Onion, white 250 g
Liver 700 g (net)
Gelatin, instant 35 g
Meat broth 300 ml
Milk 180 ml
Boiled eggs, herbs, cucumbers, fresh or salted - for decoration
White bread(round loaf)
Cream (30%) 150 g
Sesame 50 g
Cooking procedure:
Cut the liver into small pieces, season with spices. In a saucepan, dissolve the butter (50 g) and sauté the chopped onion in it until transparent. Add milk, bring to a boil and add the liver pieces. Simmer until tender. Chilled to 20 ° C, beat the liver with a blender until creamy, adding the remaining oil. Pour the dissolved and strained gelatin (20 g) into the liver pate with whipping. Then put the nuts in the mass and mix with a spatula.
Take the bread, cut off the crust from the bottom, no more than 1 cm thick. Place the resulting round bread base in a round shape suitable in diameter, without a bottom. If there is no such shape, put the bread on a dish and make it out of cardboard: the height of the side should be equal to the height of the cake. Brush the surface of the bread with a mixture of mayonnaise and lemon juice with spices so that the "cake" is well saturated. You can also sprinkle with chopped herbs.
Spread the liver pate with nuts evenly on the bread. Remove the cake for about an hour in the cold to set.
Whip cream cheese with cream. Add prunes, cut into thin strips. Cheese cream place on liver pate. Smooth out the cake surface again. Lay out the décor elements cut from vegetables and eggs in a pattern.
Dissolve the remaining gelatin in warm broth, strain the broth, and when it begins to solidify, pour it onto the surface of the cake. Wait for the jelly to harden well and remove the mold.
Korean carrots mix with mayonnaise and place on a platter around the cake. Sprinkle with sesame seeds and chopped herbs.
6. Liver cake - recipes from pork liver. Cake with two waffle fillings
Products:
Hepatic pate 0.6 kg
Wafer cakes, round 7 pcs.
Eggs, boiled 8 pcs.
Hard cheese 300 g
Cream, fat 150 ml
Mayonnaise 250 g
Garlic to taste
Meat broth 150 ml
For decoration:
Corn, canned
Pickled ginger and onion
Leafy greens to taste
Cooking method:
Prepare liver pate according to the recipe suggested in the previous recipe. Boiled eggs, hard cheese chop with a blender until tender, add garlic and mayonnaise.
Place a round shape without a bottom on the dish, for convenience when assembling the cake. Put inside the mold waffle cake... Sprinkle with broth to soak. Spread the liver pate generously on the first crust. Place the second waffle crust on top of it and brush over with egg and cheese cream as well. Lay the rest of the cakes in the same way, alternating the filling.
Leave the top crust without the filling: cover the surface and sides of the cake with whipped cream. Cut out decorative elements from vegetables with a carving knife. Lay out the vegetable "bouquet" with an ornament on the surface of the cake. Also use leafy greens, corn.
To prevent the leaves of parsley or other fresh herbs from wilting before serving, whisk egg white in the foam, and with a brush, brush the leaves. Dry them on a napkin, and then process them for a shine. vegetable oil.
Liver cake: pork liver recipes - useful tips
The liver should be salted only before the end of the heat treatment. Salt, as you know, draws out moisture, instantly curls up protein, making meat dry and tough.
Before cooking, it is advisable to soak the liver in milk so that it becomes softer and acquires a delicate, creamy taste.
In a group My favorite recipes
Products required for the cake:
For pancakes.
- milk 1 glass
- cold water 3 cups
- flour 2 cups
- eggs 2 pcs
- vegetable oil 50 gr
- 0.5 teaspoon salt
- sugar 1 teaspoon
Pate.
- chicken liver 500 gr
- onion 1 pc
- green onions 100 gr
- mayonnaise or sour cream 2 tablespoons
- butter 1 tbsp. spoon
- ketchup 2 tbsp spoons
- vegetable oil 50 gr
- salt, pepper to taste
Cooking.
First, let's prepare the pancake dough.
Pour into flour cold water and stir so that there are no lumps. Add milk and eggs, salt and sugar. Don't forget about vegetable oil.
The finished dough should be free of lumps, watery, but not very much.
We bake pancakes without adding oil in a well-heated frying pan. For each pancake, I poured 1 scoop of dough into the pan, making a total of 8 pancakes.
Put the finished pancakes on a plate.
At the same time, fry the liver with onions in another pan.
The finished liver must be chopped.
I tried it with a blender, but it turned out to be the wrong consistency, I had to grind it in a meat grinder. You should get a homogeneous mass without lumps. Add finely chopped green onions to it.
Add 2 tablespoons of mayonnaise or sour cream and 2 tablespoons to the finished liver mince good ketchup, I used Heinz ketchup, mix.
The pate is almost ready, but its consistency is far from that necessary for spreading on pancakes. We put everything back into the pan, add butter and a glass of boiling water. Stir until smooth and warm well, stirring occasionally. Now this is what you need.
Spread the pate on each pancake, spreading a spoonful of the pate.
The paste is spread evenly, we coat it well, leaving no greasy spots.
So all the pancakes missed. I missed the top one so that he would not be ignored either. She sprinkled the finished cake on top with a green luo and laid out the chopped tomatoes. It's very simple, because we ate it right away.
Very delicate, tasty and unique.
The liver is extraordinary useful product... True, many do not like her - they do not like the smell, or from childhood they are frightened by the "stolovskaya" rough, hard and inedible liver. But one has only to properly prepare the pate - and your loved ones will no longer want the sausage made from something incomprehensible. Well, the children will be very surprised that you can make ... a cake from the liver!
Classic liver pate
Boil 2 carrots and 7 hard-boiled eggs in advance. A kilogram of liver (best of all - beef, but chicken is also suitable) to clean from films and ducts, rinse thoroughly and cut into small pieces. Cut onions (the larger the better) cut into rings and cook in refined vegetable or ghee until transparent. Add the liver to the onion and cook, turning the pieces over, no more than 4-5 minutes. It is very important not to overcook the liver: only blood has to leave it.
You don't need to feel sorry for the oil, everything should be very juicy! At the end of frying, salt and pepper everything to taste. Scroll through the meat grinder 2 times the liver with onions, peeled carrots and egg yolks... Add 100-150 grams of butter, a pinch of nutmeg, 1-2 tablespoons of Madeira to the finished mixture and mix thoroughly the whole mass. Send the finished pate to freeze in the refrigerator and immediately run to the bakery for the freshest bread!
Grandma's secrets: the liver will be even more tender if you hold it in milk for an hour before frying. And if you really feel sorry for the "disappearing" egg whites, then they can be stuffed with ready-made pate, garnished with herbs and served as an independent dish.
Liver cake
Washed and peeled liver (500 grams) and 2 onions turn through a meat grinder, add 1 egg, 2 tablespoons of flour, salt, pepper. Take a skillet and fry 3 pancakes from the prepared mass on both sides on it. Transfer each pancake to a baking dish in the oven or to a dish that can be placed in a microwave oven. Put the mixture on the bottom and middle pancake fried onions and carrots, on top of which, spread a thin layer of mayonnaise. Cover everything with the top pancake, sprinkle with grated cheese and put in the oven or microwave for 5 minutes to melt the cheese. Sprinkle with herbs when serving.
Grandma's secrets: this dish is very tasty and cold. If you want to serve a side dish with such a cake, then let it be only fresh vegetables.
Store-bought liver pate is perfect for. In this regard, on festive table it looks poor, but our today's recipe with a photo will tell you how to make a delicious and beautiful pancake cake with such a liver pate. Such an appetizer can help you out for any celebration. Especially liver cake will appeal to the male half. This recipe is much simpler than the recipe.
For this we need:
- thick pancake dough- for 11 pancakes,
- Provencal mayonnaise - 9 tbsp. l. ,
- garlic - 3 large cloves,
- any liver pate (chicken, goose or beef) - 2 jars of 200 g each,
- hard cheese - 150-200 g.
Recipe with photo step by step:
Let's start cooking the cakes. We start a thick one (don't put sugar), bake thick cakes of about 0.5 cm and leave them to cool.
While the pancakes are cooling down, we prepare the first filling. Put 7 heaped tablespoons of mayonnaise in a separate bowl and squeeze the garlic through a garlic press. Then add salt to taste and mix well. 
The second filling is our pate.
Let's start collecting the cake. We take the first pancake and coat it with garlic-mayonnaise filling on top.
Coat the next pancake with pate. 
So we continue to coat, alternating toppings. You should get 5 pancakes with garlic-mayonnaise filling and 5 pancakes with liver. The topmost pancake and sides are abundantly coated plain mayonnaise... Decorate the top of the cake with grated cheese. You can also use greens or cranberries for decoration. We leave the cake in the refrigerator for a couple of hours so that the cakes are well saturated. 
This cake looks quite original and unusual. On the festive table, it will be a hearty and tasty snack.
By the way, having a rather spicy taste, it goes well with red dessert wine.
If you have time, you can make the pate yourself. For example, it is very easy to prepare
Creamy liver pate
Incredibly delicious liver pate.
Ingredients:
700 g chicken liver
200 g onions
200 g cream 33-35%
150 g butter
50-100 g of milk or any cream
1-2 tbsp. l. cognac (optional)
salt pepper
Ingredients
I really love liver plow, and today I present my favorite option to date, tastier than pate I haven't cooked it yet)) The pate turned out to be incredibly tender, very “creamy”, creamy, with a deliciously melting consistency in the mouth. But to get such a great result, you will have to work a little more than usual, but it will be worth it. The secret of such a pate is that you need to wipe it, and additionally add whipped heavy cream. The result will be impressive, I guarantee))
Preparation:
Heat about a third of the butter in a frying pan, put the liver, fry on all sides until tender. If you have a small pan, it is better to fry the liver in portions so that it does not release a lot of liquid. Or, cook everything at once, but towards the end of cooking, drain the liquid (into the container where you will grind), and fry the liver until a little ruddy.
Season with salt and pepper generously.
Creamy liver pate - 1 step
Transfer the liver to a chopping container, add more butter to the pan, fry the finely chopped onion until light golden brown.
Creamy liver pate - step 2
Transfer the onion to the liver.
Creamy liver pate - step 3
Add the remaining soft butter, and pour in about 50-100 grams of milk or low-fat cream, and cognac for flavor, if desired. Grind thoroughly with a blender (you can use a combine, or scroll twice in a meat grinder).
Creamy liver pate - step 4
Rub the prepared mass with a large, strong spoon through a mesh colander. This is the most time-consuming step in the recipe, but this is exactly what will get rid of veins, films, and simply not chopped pieces in your future pate, making its structure very delicate.
Wipe the mass hot, this is easier to do, add a little more cream or milk if necessary.
Creamy liver pate - step 5
Cool the wiped mass completely.
Creamy liver pate - step 6
Whisk the cream separately until thick (same as for the cake cream).
Creamy liver pate - step 7
In two or three stages, stir in the cream into the paste.
Creamy liver pate - step 8
The liver pate is ready.
I like plowing chilled in the refrigerator better, but in principle, you can eat right away.
Creamy liver pate - step 9
When it’s not chilled yet, it’s very soft, like cream, so I served it beautifully on cucumber slices like this. On top I have cheese cubes and parsley.
I put the rest of the pate in a tightly sealed container and chilled it well in the refrigerator. Such a pate is already compacted and holds its shape perfectly, and on a slice of bread and butter it is simply magnificent, but I can eat it just with a spoon and it is very difficult to stop))
Creamy liver pate turns out to be incredibly tasty and tender!