Beef liver liver cake - 9 step by step recipes

Surely more than once on a visit you were offered a liver cake made from beef liver as a snack. We offer you a selection of 9 step-by-step recipes with photos of this delicious and original dish. Your guests will be delighted.

Delicious classic beef liver cake recipe

Delicate classic version of beef liver cake. It is prepared quite simply and quickly, but it always turns out delicious. The advantage of this dish is that it contains the simplest ingredients that can be found in every home.

Servings: 8-10

Cooking time: 1.5 hours

• 
  To make the liver cake tender, you need to soak the beef liver in a saucepan with cold water for several hours (at least 2). Then you can start directly in cooking. So, take out the soaked liver and carefully remove all films and veins from it. Now cut the liver into small pieces and puree with a blender or meat grinder.
• 
  Add 500 milliliters of milk, eggs, salt and ground pepper to the liver puree. Mix everything well until smooth. Transfer the butter to a small ladle and melt on the stove. Pour the cooled butter into the liver dough. Mix thoroughly again. Now you need to add flour (before that, you must first sift it through a sieve). Mix the dough very well so that no lumps form in it (it is even better to beat it with a mixer or all the same blender).
• 
  Put the pan in which you will fry the liver cake cakes on the fire and heat well. Then add some sunflower oil to the pan and pour the first pancake. Pour the dough into one ladle. Remember that too thin pancakes will not work for this dish. Fry liver pancakes on each side until delicious golden brown.
• 
  Peel the onions, then rinse under running water, cut in half, and then chop each half into a very small cube. Fry the onion pieces in vegetable oil until tender.
• 
  Peel the carrots with a vegetable peeler, rinse in cold water and grate on a coarse grater. Add the grated carrots to the onions in the skillet. Stir the vegetables in a skillet and simmer over low heat for 10 minutes.
• 
  When the onions and carrots are completely stewed, turn off the stove and let the vegetables cool completely. After that, you can start assembling the liver cake. Take a wide plate and place the first pancake in the middle of it. Make a net of mayonnaise on top, spread it with a spoon or knife, and then lay out a few spoons of vegetable fry. Spread the onions and carrots evenly over the entire surface of the pancake.
• 
  Continue to assemble the cake in the same order until all the ingredients are gone. The last layer should be a net of mayonnaise.If you wish, you can decorate the top of the cake with finely chopped herbs. Let the cake soak for a few hours by placing it in the refrigerator.

Bon Appetit!

Beef liver cake with onions and carrots

Another great recipe for a delicious snack is liver cake with onions and carrots. It always turns out excellently and is one of the first to disappear from the festive table.

Ingredients:

• Kefir - 0.1 l
• Liver (beef) - 0.9-1 kg
• Chicken eggs - 2 pcs.
• Garlic cloves - 2 pcs.
• Onions - 0.2 kg
• Carrots - 0.2 kg
• Flour - 3-4 tbsp. l.
• Salt, ground pepper, fresh herbs - to taste
• Sour cream and mayonnaise - 50 g each

Cooking process:

1. To make the beef liver soft and tender, rinse it under running water, place it in a bowl and cover with cold milk. Let the liver soak in milk for 3 hours. After the specified time has passed, rinse the liver again in cold water, remove the films and dry a little.
2. Now you need to grind the liver in a meat grinder. To make it easier to do, cut it into portions. Choose a nozzle with the smallest holes, so the liver will be chopped much better, and the pancakes from it will turn out to be even softer and softer.
3. Peel the onions and pass half of one onion through a meat grinder. Pour 100 milliliters of kefir into a bowl to the liver and onions. Stir all ingredients.
4. Whisk two chicken eggs into a bowl of liver dough and stir thoroughly with a whisk. Add a few pinches of salt, some black pepper and stir again.
5. It's time to thicken the dough a little by adding sifted flour to it. Mix the liver cake dough thoroughly and at the end add 2 tablespoons of vegetable oil (always odorless). Stir all the ingredients again and adjust the thickness of the dough. If it turned out to be very liquid, you need to add more flour, if too thick - a little kefir.
6. Before pouring the liver dough into the frying pan, heat it up properly and grease it with vegetable oil. Reduce heat to medium and cook each pancake for about 5 minutes on each side. You should have about 10-12 pancakes.
7. Cut the onions into small cubes. Peel the carrots, rinse in cold water and grate on a fine grater. Fry the onions and carrots in a hotel pan until soft (about 15 minutes), remember to stir constantly.
8. Rinse the greens, dry and chop finely. In a separate bowl, combine sour cream, mayonnaise, and finely chopped herbs. Mix all ingredients well.
9. Put the first pancake on a wide flat plate, sprinkle it liberally with sour cream-mayonnaise filling. Cover with the next pancake, on which lay a layer of fried onions and carrots. Continue to alternate layers in this sequence until all the liver pancakes are gone. The last should be a layer with sour cream-mayonnaise filling.
10. After the cake is assembled, it needs to be refrigerated for several hours so that it is properly soaked inside. Garnish with chopped herbs before serving.

Enjoy your meal!

Delicate beef liver liver cake with sour cream

Another great option for preparing a delicious festive snack with an unusual sour cream layer. Thanks to the delicate cream, the taste of the beef liver cake is simply incredible.

Ingredients:

• Sour cream - 250-300 g
• Liver (beef) - 0.7-0.8 kg
• Chicken eggs - 5 pcs.
• Salt - a few pinches
• Garlic cloves - 5-6 pcs.
• Refined sunflower oil - 1-2 tbsp. l.
• Potato starch - 2 tbsp. l.
• Wheat flour - 2 tbsp. l.
• Ground pepper - on the tip of a knife
• Onions - 3 pcs.

Cooking process:

1. Let's start making this wonderful cake. The first step is to peel the onions, rinse and cut into 4 parts. Then peel 3 garlic cloves and turn both ingredients into garlic and onion puree.You can do this with a meat grinder, blender or regular grater (although this is the most time-consuming option).
2. Now it's the liver's turn. To make the cake tender, you must first soak the liver in milk (but you can also in water) for 2 hours. After that, thoroughly rinse the liver under running water, remove all films and cut into not very large pieces (such that they can go into a meat grinder). We act with the liver in the same way as with garlic and onions: we pass it through a meat grinder or grind it with a blender. Combine the liver and onion and garlic puree. Drive in two chicken eggs there. Season with salt and pepper, and then mix all the ingredients well.
3. Sift flour and potato starch with a sieve and gradually add to the liver dough. While adding flour, stir the dough constantly with a whisk.
4. To prevent the liver dough from sticking to the pan, grease it a little with oil, you need to heat the pan properly and only then add oil to it and start baking. Spread a small amount of vegetable oil on a well-heated frying pan and pour in one ladle of dough. If necessary, roll the pan so that the dough is evenly distributed over the bottom of the pan. One liver cake is baked for about 5 minutes.
5. Boil 3 eggs in boiling water for 10 minutes, you should get hard boiled eggs. When the eggs are boiled, immerse them in cold water for 10 minutes - this will make it easier to peel the shell. Remove the yolks from the peeled eggs and mash them with a fork. Then add sour cream and 3 finely chopped garlic cloves. Salt the cream and mix well until it becomes a homogeneous consistency.
6. It's time to start assembling the cake. Put the first liver cake on a large plate and cover it with sour cream (for convenience, the cream can be put in a plastic bag with a cut corner or in a pastry syringe), cover with the next cake on top. Continue to alternate between cakes and cream until all ingredients are used up. The top of the cake can be decorated to your liking, for example, by smearing with cream and garnishing with finely chopped dill.

Bon appetit to you and your guests.

Step-by-step recipe for making a liver cake with mushrooms

A hearty and unusual way of making the well-known liver cake. This appetizer will appeal to all your guests, and they will definitely ask you for a recipe.

Ingredients:

• Beef liver - 0.6 kg
• Mushrooms (champignons) - 350 g
• Garlic cloves - 3 pcs.
• Chicken eggs - 1-2 pcs.
• Fresh greens - a small bunch
• Flour - 50 g
• Sour cream - 100 g
• Salt and ground pepper to taste
• Hard cheese - 150 g
• Onions - 2 pcs.
• Mayonnaise to taste

Cooking process:

1. Rinse the liver and place in a deep bowl. Fill the liver completely with water or milk and let sit for 2 hours. After that, it will become tender and soft.
2. After 2 hours, remove the liver from the milk, rinse it under running water and carefully remove the films. Then chop into medium chunks and mince the beef liver (or puree with a blender).
3. Beat the chicken egg into a bowl to the chopped liver, and also add 100 grams of sour cream with a not very high percentage of fat. Combine all ingredients until smooth with a whisk.
4. Now you need to add salt, pepper and thicken the dough for the liver cake with flour. So, add a good pinch of salt, some black pepper on the tip of a knife, and 50 grams of sifted flour to the bowl of cookies. Whisk everything thoroughly with a whisk.
5. Before you start baking the liver "cakes", the frying pan should be heated properly, and then greased with 1-2 tablespoons of vegetable oil. Fry each liver pancake for about 2 minutes on each side (the browning time will increase or decrease depending on the thickness of the pancake).When all the pancakes are ready, set them aside until they cool completely, and start preparing the filling yourself.
6. Rinse fresh mushrooms under cold water, and then cut them into small cubes or a thin plate.
7. Peel the onion and garlic and chop finely too.
8. Saute the onions over medium heat. Fry until the onion is completely soft (about 15 minutes). Transfer the prepared onion to a plate, and in the pan where it was cooked, transfer the finely chopped champignons and also fry them until tender. Add cooled onions to fried mushrooms. Stir, add salt, a little ground pepper and mix all the ingredients thoroughly again so that they are soaked in each other's juice.
9. Mix the garlic with finely chopped herbs and add cheese to them, which must first be grated on a coarse grater. Mix everything very well.
10. It's time to start filling the cake with the filling. Place the first liver cake on a wide plate. Pour it with a net of mayonnaise, and put some mushroom filling on top. Put the next liver pancake on top, which, too, brush with a net of mayonnaise. You need to put some of the cheese filling on it. Cover the cheese with the third crust, add the mayonnaise again and add the mushrooms and onions. Continue to alternate layers this way until you run out of ingredients. If any filling remains, then spread it over the top and sides of the cake, not forgetting to add a little mayonnaise.
11. Now you need to give the cake time to soak properly. This usually takes about 4 hours, assuming the liver cake is in the refrigerator.

Well, that's all, you can serve our wonderful appetizer to the table. Enjoy your meal!

Oven baked beef liver cake

An unusual option for making a liver cake for those who are not a supporter of fried foods and save their time. Instead of frying each liver pancake separately, bake them in the oven. Fast, simple and tasty.

Ingredients:

• Beef liver - 1 kg
• Milk - 0.1 l
• Mayonnaise - 1 pack
• Salt - 1 tsp
• Eggs - 4-5 pcs.
• Onions - 4 pcs.
• Flour - 4-5 tbsp. l.

Cooking process:

1. Soak the beef liver in cold water for 2 hours. Thanks to this technique, it will be soft and tender. After the indicated time has passed, rinse the liver and remove all films. Cut into medium-sized chunks and mince them or turn into liver puree with a blender.
2. Beat the eggs into a bowl of liver puree one by one, mix well with a whisk. Then add 100 ml of milk and 5 tablespoons of sifted flour. Stir the liver dough thoroughly as you add each ingredient. Divide the resulting dough into 3 equal parts.
3. Cover a baking dish (large and rectangular, with high sides) with foil. Pour the first part of the beef liver dough into it and place in an oven preheated to 200 degrees. This amount of liver puree will take about 15 minutes to bake. Do the same with the 2nd and 3rd parts of the test.
4. While the liver cakes are baking, you have time to prepare the filling. First, peel the onions, rinse them under running water and cut them into very small cubes. Sauté the chopped onion in a little vegetable oil until the onion is golden brown.
5. Place the beef liver crust, cooled to room temperature, on a large platter. Draw a net of mayonnaise on it, gently spread it with a spoon, and put some of the fried onions on top. Cover with a second crust and repeat layers of filling: mayonnaise, fried onions. Cover with third cake layer. Spread mayonnaise on top of the cake and let it brew for 3-4 hours in the refrigerator.
6. When serving, you can decorate the finished cake with finely chopped dill and parsley sprigs.

Enjoy your meal!

Delicious beef liver cake with cheese and garlic

A fragrant, tasty and very sophisticated appetizer with a spicy taste, it turns out according to this recipe. Such a cake will be happy to eat, both adults and children. A wonderful use for beef liver.

Ingredients:

• Chicken eggs - 2 pcs.
• Beef liver - 700 g
• Hard cheese - 160 g
• Flour - 3-4 tbsp. l.
• Mayonnaise - 5 tbsp l.
• Garlic cloves - 3 pcs.
• Milk - 0.1 l
• Bulb onions - 2 pcs.
• Carrots - 2 pcs.

Cooking process:

1. Soak the washed beef liver in a bowl of water 2 hours before cooking. This will make the liver soft and tender, which will have the best effect on the taste of the finished cake. Then remove all films and veins from the liver, cut into small pieces and scroll through a meat grinder (if you do not have one, you can use a blender). In a bowl to the chopped liver, add 2 eggs, 4 tablespoons of sifted flour. Also pour 100 ml of milk into a bowl and mix all the ingredients thoroughly until the liver mass is uniform in color and consistency.
2. Heat the pan very well, and then brush with a few tablespoons of vegetable oil. Gently place the liver dough in the pan (it turns out to be a little thick), spread it evenly with a spoon over the entire bottom of the pan and fry on each side for about 3 minutes. Place the liver pancakes on a plate and let cool completely.
3. Onions need to be peeled and washed under running water. Cut each onion in half, then cut each half into small cubes.
4. Peel the carrots (it is most convenient to do this with a special vegetable cutter), rinse under running water and grate on a coarse grater.
5. In a well-heated skillet, fry finely chopped onions and grated carrots until soft. This will take you about 10 minutes.
6. Peel the garlic and chop finely with a sharp knife or pass through a press. Grate hard cheese on a coarse grater and mix with garlic.
7. It's time to start collecting the cake. From the specified amount of products, about 5-6 beef liver pancakes should be obtained. On the first liver pancake, you need to put a net of mayonnaise, and then a part of the onion-carrot filling. Cover the vegetables with the second pancake, coat it again with mayonnaise, then sprinkle with the garlic cheese filling and cover with the third pancake. Continue laying out the liver pancakes in this way, alternating between the two filling options until you run out of products.
8. Send the cake for soaking in the refrigerator for 6 hours, or better for 8 hours.
9. You can decorate the finished cake as you wish (for example, coat with mayonnaise and sprinkle with finely chopped dill, or sprinkle with an egg grated on a fine grater, etc. - whatever your imagination tells you).

Bon Appetit!

A simple and delicious recipe for a liver cake with semolina

This great snack cake can be considered dietary because it is baked in the oven rather than fried in a pan. In addition, it does not use mayonnaise, so you don't have to worry that the cake will turn out to be high in calories.

Ingredients:

• Beef liver - 0.5 kg
• Semolina - 3 tbsp. l.
• Chicken eggs - 2 pcs.
• Table salt - to taste
• Bulb onions - 1 pc.
• Champignons - 100 g
• Carrots - 1 pc.
• Sour cream - 3 tbsp. l.
• Sunflower oil - 2 tbsp. l.

Cooking process:

1. First of all, we need to make the liver puree. But first, soak the beef liver in milk (you can in water) for 1.5 hours. Thanks to soaking in milk, the liver will become soft and tender. After that, it must be rinsed and passed through a meat grinder. If you don't really want to mess around with a meat grinder, you can grind the liver with a blender.
2. In a bowl of twisted beef liver, break 2 eggs, add 3 tablespoons of sour cream and mix thoroughly.
3. Now is the time to add salt to the resulting mass (if you like, then pepper it), add 3 tablespoons of semolina and mix well again until all the ingredients turn into a homogeneous mass.Let the dough for the future liver cake stand a little so that the semolina has time to swell. 20-25 minutes will be enough.
4. Peel the carrots with a vegetable peeler, then rinse from the remnants of the earth under cold water and grate on a coarse grater. Peel the onions and cut into small pieces.
5. Heat the pan well, pour some vegetable oil into it, and then put chopped carrots and onions on the hot pan. Cook vegetables over medium heat with constant stirring until cooked through (10-15 minutes).
6. Rinse the mushrooms, dry a little with a paper towel, and then cut into thin slices. Fry in the same pan where onions and carrots were fried.
7. It's time to put the oven on and warm up to 190 ° C. By the time you start assembling the cake, it should be fully heated.
8. Pour 1/3 of the liver dough into a round form (it is better to use a form with detachable sides, then it must be covered with baking paper so that it is convenient to take out the finished cake). Put all the fried mushrooms on top of the dough. Pour in the second part of the liver dough. Spread the onion and carrot roast in an even layer on top. Pour over the rest of the dough.
9. Now we need to bake our liver cake for 45-50 minutes in a well-preheated oven. After the cake is ready (check it with a toothpick), you need to let it cool completely, and then decorate to your liking (for example, with tomato slices, fresh herbs, grated cheese or an egg).

Bon appetit to you and your guests.

Beef liver cake with mayonnaise

It's no secret that in order to make a liver cake, you need to spend a sufficient amount of time. Therefore, housewives prefer to cook it exclusively on holidays, which makes this dish even more desirable and long-awaited. Usually liver cake is the first thing that disappears from the holiday table.

Ingredients:

• Beef liver - 0.5 kg
• Mayonnaise - 200 g
• Milk - 0.3 l
• Onions - 1-2 pcs.
• Sunflower oil - 100 ml
• Flour - 0.3 kg
• Salt and pepper to taste
• Sugar sand - 1 tsp

Cooking process:

1. Peel the onion and cut into 4-8 pieces. Now it needs to be properly crushed. You can mince the onion or food processor, chop it with a sharp knife, or chop it in a blender. Choose the option that is most convenient for you.
2. The same should be done with beef liver pre-soaked in milk. It is soaked in order to become tender and soft. Rinse the liver and free from films. Then cut into small pieces and mince or grind in a blender or food processor.
3. Combine the onion and liver puree together. Add 4 eggs to the resulting mass and beat all the ingredients with an immersion blender.
4. Now season the resulting dough with half a teaspoon of salt, 1 teaspoon of sugar, and a third teaspoon of pepper. Mix everything thoroughly, and then gradually add 300 grams of sifted wheat flour. Stir the dough well so that no lumps form. Make sure that the liver dough is not thick. In consistency, it should resemble kefir, so it may turn out that you need less flour than indicated in the ingredients.
5. Pour 100 milliliters of unscented sunflower oil into the resulting dough and mix well again.
6. The pan needs to be very well heated and before baking the first liver pancake, brush the bottom of the pan with a little vegetable oil. The pancake is fried on each side for about 3 minutes.
7. When all the liver pancakes have cooled down, you can collect the cake. To do this, coat each pancake with mayonnaise on top and make a pancake turret.
8. You can decorate the top of the cake at your discretion, for example, sprinkle with finely chopped herbs or a boiled egg grated on a fine grater.

Enjoy your meal!

Beef liver liver cake with milk

A wonderful option for a delicate, healthy, delicious snack for any occasion.The cooking process is quite troublesome, but the result is worth it. Your guests will be delighted, and your friends will surely ask for a recipe.

Ingredients:

• Beef liver - 0.5 kg
• Garlic cloves - 2 pcs.
• Carrots - 1 pc.
• Onions - 1 pc.
• Chicken eggs - 2 pcs.
• Table salt - 1 pinch
• Ground pepper - on the tip of a knife
• Sour cream - 350 g
• Sunflower oil - 0.1 l
• Wheat flour - 2 tbsp. l.
• Dill - 0.5 bunch
• Milk - 120 ml

Cooking process:

1. Rinse the liver thoroughly in cold water (it will be very good if you manage to soak it in water for an hour and a half), cut into small pieces and peel off the films. Now you need to turn the beef liver into puree. To do this, pass it through a meat grinder.
2. Add 120 milliliters of milk to the crushed liver, and then beat in 2 eggs. Add salt and ground pepper, and then mix thoroughly.
3. To make the liver dough thicker, add 2-3 tablespoons of sifted flour to it. Gently mix the flour into the dough.
4. The pan in which you will fry the liver pancakes for the cake must be properly heated. Pour some unscented sunflower oil into a hot skillet, and then pour 1 ladle of liver dough into the same. Fry the pancakes over medium heat on each side for about 3 minutes.
5. Peel the carrots and onions, rinse under running water, and then chop the onions into small cubes, and grate the carrots on a coarse grater. Fry the vegetables until done in a sufficient amount of butter.
6. Rinse the dill, dry it a little, throwing it back in a colander, and then chop finely. Peel the cloves of garlic and pass through a press. Combine 350 grams of sour cream, garlic and herbs in a small bowl. Stir to distribute the ingredients evenly throughout the mass.
7. Start collecting the cake: put the first liver pancake, a layer of frying on top, and then a sour cream sauce net. Then again the cake, frying, sauce. And so continue until you run out of all the ingredients.
8. Put the cake in the refrigerator for 4-6 hours (or better overnight). During this time, he will have time to soak well enough. Decorate the cake to your liking 10-15 minutes before serving.

Bon appetit to you and your guests.