Liver cake recipe. Liver cake: the most delicious recipes and useful recommendations

What to cook quickly and tasty for dinner

Liver cake for those who love good food and don’t like to spend a lot of time in the kitchen. We present an easy step-by-step recipe with photos. It's very tasty!

1 hour

200 kcal

4.68/5 (66)

If you don’t know how to cook well or are just starting to learn it, then surprise your loved ones spectacular dish If you still want it, this recipe is just for you!

The recipe has many advantages - firstly, it is quite unusual, but it is made at home simply and quickly. Secondly, if you are a supporter of pp, then you can prepare it a little differently - replace the fried component with a baked one, that is, do not fry the cakes in a frying pan, but bake them in the oven, and then you will get a wonderful layered liver pie.

The dish can be decorated in various ways, so it will suit both a festive table and a cozy family dinner. Can be served with any side dish. It does not incur any special financial costs, and all the ingredients are easily available. How to make liver cake?

What do we need to prepare a dish?

The main ingredient of our cake is, of course, meat. You can cook from beef, pork or chicken liver.

For a delicious liver cake from 5 cakes we need:

For a spicy fillings:

3 onions;
4 medium sized carrots;
Vegetable oil;
3-4 cloves of garlic;
A small pack of mayonnaise (200-250 grams);
Salt and pepper also to taste.

Preparing liver cakes

Place the finished pancake on a plate.

Preparing the filling

Cut the onions;
Three carrots on a coarse grater;
Heat a frying pan, pour the onion into it, fry lightly, then add carrots too. Fry until fully cooked.
In a separate plate, mix mayonnaise with pre-squeezed garlic. You can add the amount of garlic as you wish. If you like spicier dishes, add a couple more cloves. If not, then reduce the amount.

Let's start assembling the cake and decorating it

Liver goes well with any vegetables, so if you don't like carrots, you can use champignon mushrooms instead. For the same amount of dough you will need somewhere 200-250 grams of mushrooms. You need to first fry them until half cooked, and only then add the onion. The rest of the cooking scheme remains unchanged.

Liver cake is an independent snack dish and a salad at the same time. It's very easy to prepare. Therefore, such an unusual liver product is an excellent option both for a formal table and as a “duty” dish.

Why is this snack called cake? Usually, cake is associated with dessert. The appetizer consists of cakes coated with a filling, like cream.

An important argument in favor of preparing this unusual dish is the unconditional benefits of the liver for the body: it is a real storehouse of vitamins and beneficial microelements.

There are many cooking options. The liver can be used not only from beef, but also from pork, but also from poultry. There is nothing difficult to prepare; even a novice cook can prepare it.

Classic recipe for beef liver cake

The interesting thing about liver cake is that every housewife has her own secret. And, naturally, everyone considers their own cooking method to be the best. But this liver cake recipe is universal and everyone will like it. Delicious, inexpensive and not at all complicated.

Products:

Beef liver – 1 kg.
Milk – 1 glass.
Eggs – 2 pcs.
Flour – 2 tbsp. l.
“Turnip” onion – 4-5 medium heads.
Mayonnaise.
Vegetable oil.
Salt to taste.
Dill, parsley.

Step-by-step cooking algorithm:

Rinse the liver, clean it of films and veins (it seems that these are bile ducts, but it doesn’t matter).
Cut the liver into large pieces, pour in milk and leave to soak for 30 minutes. Then grind in a meat grinder, adding the milk in which the liver was soaked.
Salt the mixture, stir in the eggs and flour (if desired, it can be replaced with semolina).
Move the mixture around. The consistency should be like pancake dough. If the cake batter is too runny, add flour. If, on the contrary, it is too thick, add a little milk and mix again.
Fry pancakes in a heated frying pan. Frying time on each side is approximately 1 minute. It is better to use a special pancake pan, since the cakes are soft and easy to damage.
Preparing the “cream”: Peel, rinse and finely chop the onion. Then fry it until light golden brown.
Wash and cut the greens.
Mix onions with mayonnaise and herbs.

Now all that remains is, as when preparing a classic confectionery product, coat the cakes with onion-mayonnaise filling and place in a cool place, preferably overnight.

The dish has one drawback: it is eaten instantly, so don’t yawn!

Step-by-step recipe for cooking with mushrooms

The recipe is unusual and tastes wonderful.

Components:

Beef liver – 1 kg.
Eggs – 4 pcs.
Milk – 200 ml.
Wheat flour – 300 g.
Salt, pepper - to taste.

Filling:

Onion “turnip” – 4 heads.
Carrots (medium) – 4 pcs.
Mushrooms – 0.5-0.6 kg.
Hard cheese – 100 g.
Garlic – 4 cloves.
Mayonnaise.

The procedure is as follows:

Grind the washed, peeled and chopped liver with a meat grinder.
Stir in milk and flour. Salt and pepper the mixture. Mix thoroughly. The texture of the dough comes out like pancake dough.
Bake or fry pancakes in a frying pan.

Now start filling:

Wash the carrots, peel them, grate them.
Peel the onion and chop finely.
Wash the mushrooms and cut into small pieces.
Fry vegetables and mushrooms (separately).
Grate the cheese.
Peel and chop the garlic.
Mix mayonnaise with cheese and garlic.

Fold the liver cake, brushing each layer with a mixture of cheese, garlic and mayonnaise. Don't forget to layer the cakes with fried mushrooms and vegetables.

Cooking with melted cheese

Prepare liver cake with melted cheese. It turns out very tasty and unusual.

Ingredients:

Beef liver – 1.0 kg.
Chicken eggs – 4 pcs.
Wheat flour – 6 tbsp. l.
Onions – 4 pcs.
Sour cream – 4 tbsp. l.
Pepper, salt.
Lenten oil.

Filling:

Hard-boiled eggs – 4 pcs.
Processed cheese – 2 pcs.
Mayonnaise – 350 g.
Garlic – 5-6 cloves.

Preparation procedure:

Peel and quarter the onion.
Grind the pre-prepared liver together with the onion using a meat grinder or blender.
Combine the resulting mixture with eggs, flour and sour cream, add salt and pepper (without fanaticism) and mix until smooth.
Bake liver “pancakes” in a frying pan.

Now - the filling:

Grate the eggs and melted cheese.
Chop the garlic and combine with mayonnaise.
Spread the first crust with mayonnaise-garlic sauce and sprinkle with shredded cheese on top.
The filling for the next cake is garlic + mayonnaise, with chopped eggs on top.
Stack the cake layers, alternating between different types of filling.

The cake is ready. Now let it sit in the refrigerator for a couple of hours, and you can begin its systematic destruction.

Delicate liver cake with vegetables

The cake layers for this recipe are the most tender, literally melting in your mouth. And the filling will be a little unusual and original, with eggplants or, as Odessa residents call them, “little blue ones.”

Ingredients:

Beef liver – 1 kg.
Milk – 250 ml.
Eggs – 4 pcs.
Flour – 2 tbsp.
Sunflower oil.
Baking powder for dough – 0.5 tsp
Onion “turnip” – 2 medium heads.
Salt - to taste.

Filling:

Eggplants – 2 pcs.
Fresh tomatoes – 2 pcs.
Garlic - 4 cloves.
Dill, parsley.
Nut kernels – 50 g.
Mayonnaise.
Processed cheese – 2 pcs.

The cooking algorithm is as follows:

Wash, remove films and cut the liver.
Peel the onion and cut each onion into 4 pieces.
Grind the liver in a meat grinder or blender with onions.
Mix milk, eggs, flour, salt into the mixture. To make the cakes easier to bake, add a spoonful of butter. The dough looks like medium thick sour cream.
Bake pancakes in a frying pan.

It's time to start filling:

Bake the “little blue ones” in the oven, peel and chop finely.
Scald the tomatoes with boiling water, remove the skin, cut into cubes.
Chop nuts, garlic and herbs.
Combine all the ingredients for the filling, then stir in the mayonnaise.
Fold the cake, spreading cream over each layer. You can decorate the product at your own discretion.
Place the finished product in the refrigerator for at least half an hour.

Bon appetit everyone!

Don't know what you can cook for the holiday table? Do you want your dish to be not only beautiful, but also tasty and satisfying? This selection of wonderful liver cake recipes will help you solve these issues.

Liver cake is simply a unique food and can be considered both an appetizer and a main course. Everything is prepared quite simply and quickly. And since each recipe explains everything step by step, you will not have any difficulties at all in preparing such a wonderful delicacy. You will be satisfied with your result, and your guests and household members will simply be delighted with the cake you have prepared. Try it! You will not regret!

1. Kefir liver cake with champignons

But this original liver cake will please everyone not only as a treat, but also with an economical composition. Try cooking! You will be satisfied with your result!

Ingredients:

Chicken liver -500 g.
Vegetable oil – 4 tbsp.
Kefir – 100 ml.
Fresh champignons - 300 g.
Egg – 2 pcs.
Wheat flour – 3 tbsp.
Sour cream – 100 ml.
Garlic – 2 cloves
Salt, pepper - to taste
Greens - optional

Cooking method:

1. To make the liver soft and juicy, it must be soaked for 3-4 hours in cold water. After this, rinse and remove films, vessels and fat. Dry a little and cut into large pieces. Then grind with a blender into liver mince.

2. Add one chicken egg. Mix everything with a blender.

3. Add flour, salt, pepper and kefir to the resulting mass. Stir everything until you get a homogeneous dough.

4. Pour the liver dough into a bowl. It should look like pancakes.

If the liver mass turns out to be too liquid, then you need to add a little flour and mix thoroughly. If it is thick, add a small amount of kefir and stir until smooth.

5. When the desired consistency of the liver dough is achieved, you can pour in 2 tablespoons of vegetable oil. Mix everything again.

6. Grease a frying pan with a small amount of oil and heat over medium heat. Pour one medium ladle of dough onto it, quickly distribute it over the entire heated surface so that it fries like a pancake. Fry on one side for about 5 minutes over medium heat.

7. Carefully turn the liver pancake over to the other side. Fry it for about 2-3 minutes, and when ready, remove it from the pan.

8. So, bake pancakes from all the dough and leave them to cool. From the specified amount of liver, you get 8 pancakes with a diameter of 18 cm.

9. Rinse the champignons under running water, peel and dry with a paper towel. Cut several mushrooms into plastic pieces and use them later for decoration. Cut the rest into medium-sized cubes. Fry alternately in vegetable oil.

10. Now you need to prepare the sauce for the cake. To do this, pour sour cream into a bowl, add chopped garlic to it. Salt, pepper, stir until smooth. If you wish, you can add 1 tsp to the dressing. lemon juice or chopped herbs.

11. Take a flat plate, put a liver pancake on it, grease with sour cream dressing. Cover with the next pancake.

12. After the second pancake, add diced, fried mushrooms to the dressing.

13. Each layer must be well lubricated with sour cream sauce. Place mushrooms after the second and after the sixth pancakes. You can lay them out in any layer as desired.

14. Formed liver cake. Generously coat the top with an even layer of sour cream sauce and decorate to your taste. You can arrange the mushrooms along the contour of the cake, and to complete the composition, place parsley leaves in the center. It is advisable to place the finished cake in a cold place for a couple of hours so that it is properly soaked.

This original and delicious cake is ready! Bon appetit!

Snack cake made from chicken liver with porcini mushrooms in sour cream

Porcini mushrooms and sour cream, combined with liver, create a great taste. These mushrooms add a special piquancy. But you need to eat it as soon as possible, since sour cream has a short shelf life, and when combined with mushrooms, it is especially short. The cake turns out soaked and very tasty and nutritious.

Ingredients:

Chicken liver - 700 g.
Egg - 2 pcs.
Salt, black pepper (ground) - to taste
Flour - 6 tbsp.
Vegetable oil for frying

for interlayer:

Porcini mushrooms (fresh, medium size) - 5-6 pcs.
Sour cream (fat content 20%) - 300 ml
Salt, pepper - to taste
Onions - 1 pc.
Butter for frying.

Cooking method:

1. The liver must be completely thawed, but it is best to take it chilled. First you need to rinse it thoroughly, trim off the fat and remove the film.

2. Place the liver in a cup and grind with an immersion blender.

3. Break the eggs into the bowl and mix again.

4. Sift the flour and add to the mixture in portions. In this case, it is necessary to constantly stir until smooth.

Be sure to ensure that flour lumps do not form.

5. Heat a frying pan with oil. Pour a thin layer of liver mixture onto it and bake the first pancake.

6. Bake until beautifully golden brown on both sides.

7. Cut the boiled porcini mushroom into small pieces and dice the onion. Place everything in a frying pan and fry until nicely browned.

Mushrooms must first be boiled in boiling water for about 20 minutes.

8. Place a few pieces of fried mushroom on a plate for decoration. Add sour cream, spices to the main mass and bring to a boil. Then remove from heat and let cool.

9. Bring the cooled mushroom sauce to a homogeneous mass using an immersion blender. And you can start greasing the cakes.

10. Place the first cake layer on a flat dish and brush it with sauce. Do this with all the cakes and place them in the form of a cake.

11. Decorate the top with the reserved pieces of fried porcini mushroom. You can add herbs (optional and to taste).

The snack cake is ready. For richer flavor, it can be refrigerated for 3-4 hours. It will infuse, soak, and become softer.

I wish everyone bon appetit and good mood!

3. “Classic” chicken liver cake

Even non-liver lovers will enjoy this cake. Due to the fact that chicken liver is used, the appetizer turns out to be quite tender, soft and much more pleasant to the taste than pork or beef. This dish can be used not only as an appetizer, but also as an independent dish.

Ingredients:

Chicken liver – 500 g.
Chicken egg – 3 pcs. (of which 2 pcs. for dough, 1 pc. for decoration)
Onions – 3 pcs.
Milk – 200 ml.
Flour – 200 g.
Mayonnaise – 250 g.
Garlic – 6-7 cloves
Vegetable oil (3 tbsp for dough and for frying)
Salt, spices - to taste

Cooking method:

1. The liver must be kept in cold water for about 3-4 hours. Then it will become much softer and juicier. Then drain the water and rinse the liver under running water. Remove films and fat.

2. Cut the onion into several parts and add to the container with the liver. Combine everything into a single mass with a blender.

3. Pour sifted flour into the minced liver. Add salt, pepper, milk (room temperature), eggs, vegetable oil.

4. Using a blender, knead the dough to a uniform consistency. It should be a little thick, about the same as pancakes.

5. Grease the frying pan with oil and heat well. Only then start baking liver pancakes on it.

To prevent the pancakes from breaking when flipping, you need to pour the batter into the frying pan in a thin layer

6. Flavorful pancakes must be fried until beautifully shaded on both sides.

7. Garlic must be peeled and washed. Squeeze with a press or grate on a fine grater. After this, combine it with mayonnaise until smooth.

If you don’t like or don’t use mayonnaise, you can replace it with sour cream.

8. Stack the fried pancakes on top of each other, spreading mayonnaise and garlic sauce between them.

The specified amount of liver in the recipe usually yields 8-9 liver pancakes.

9. Hard-boil one egg, left for decoration, that is, after boiling, cook for 8-10 minutes. Then cool, peel and grate on a fine grater. Next, add mayonnaise to it and mix everything. Place the egg mixture on the top of the cake and spread into a thin layer.

10. If desired, you can decorate the cake with tomato slices and fresh parsley. The finished liver cake must be placed in the refrigerator for about 2-3 hours so that it becomes more soaked and rich.

To prevent the egg from drying out and spoiling in the refrigerator, the cake must be packaged under cling film or simply covered with a lid.

When the cake has completely brewed, become soft and well soaked, it can be served as a common dish or in portions, in thin pieces. Each serving is very aromatic, appetizing and quite tasty.

Bon appetit! Cook with a good mood and pleasure!

4. Video - recipe for liver cake with omelette

Now, knowing all the intricacies of making chicken liver cakes, you can always treat your guests and loved ones to a delicious lunch. There are quite a lot of different recipes for creating such a dish. The recipes in this article are proven; according to them, a liver dish always turns out tender, satisfying and very tasty. Even those people who do not like to eat liver change their preferences.

Be sure to try chicken liver cake too! You will definitely like it!

Bon appetit!

In anticipation of the holidays, every housewife wonders about the holiday menu. Based on the current economic situation, preference is increasingly given to inexpensive gourmet dishes that are easy to prepare. This is what the popular liver cake is like.

Beautifully decorated “cakes” with mayonnaise “cream” have won their place on gourmet menus for more than a hundred years. The first mentions of liver cake were found in Danish cookbooks. And in Soviet times, this dish appeared in budget canteens in Leningrad, where chefs came up with new recipes to diversify the menu. Now this delicacy is loved by many all over the world and everyone prepares it in their own way.

Beneficial properties of the liver

It is known that liver is considered an offal or second-rate in quality. But at the same time, it contains so many useful substances that it occupies an honorable place among meat food products. The liver has special dietary and nutritional properties because it contains:

a large amount of easily digestible protein;
contains copper and iron;
phosphorus;
zinc;
calcium;
sodium;
Lots of vitamins A, B and C.

Thanks to this composition, doctors recommend using liver for anyone who has problems with vision, hair loss, or needs to strengthen the immune system. It is worth noting the fact that the liver has unique microelements, for example, heparin, which helps with poor blood clotting.

With regular consumption of liver, our body will become healthier and be filled with necessary substances. It is especially useful and recommended before use for children and pregnant women.

How to choose a liver?

Many taste characteristics, as well as the composition of the liver, depend on whose it is. Let's find out more about this.

Chicken liver

It is the most accessible and is most often used to make liver cake. This liver does not contain many vitamins in its composition, but despite this, it is recommended by doctors for use in dietary nutrition, for fatigue and overwork, to increase vision, and also for women to restore strength after childbirth. In terms of taste characteristics, this liver is not very different from others.

Pork liver

Pork liver ranks second in terms of availability and cost. It is used to prepare liver cake on par with chicken. But pork liver is healthier and tastier.

The largest amount of useful microelements and vitamins is contained in beef liver. Thanks to this, it is very valuable and recommended for maintaining the body’s immunity, increasing hemoglobin, for liver diseases, for the prevention of diseases of the nervous system and heart attacks. But it is worth paying attention to the whimsical nature of preparation. We do not recommend choosing it for novice cooks.

Goose liver

This liver is a real delicacy. It has a very delicate taste and is often used for separate cooking (foie gras is prepared with goose liver). In all other respects, it is no different from others, and its composition is on par with chicken and pork liver.

When preparing this dish, always choose fresh, not frozen, liver. This way you can check its suitability. Good fresh liver is light to very dark in color. If there is an unpleasant odor or any stains on the surface of the liver, it is better not to buy it.

Cooking recipes. Liver cake

Having understood the types, properties and decided which liver we will use in our dish, it’s time to learn popular recipes for making this wonderful cake.

For a traditional liver cake, you need to prepare the following ingredients:

1 kg of liver;
4 things. medium onions (or 3 large);
2 pcs. large carrots;
3-4 eggs;
small package of mayonnaise (200-3000 g);
milk or sour cream (100 ml/3 tbsp);
refined vegetable oil – 2 tbsp. l.;
4-6 tbsp. l. flour (depends on the flour, you need to look at the consistency);
garlic - for “cream”;
salt, pepper to taste.

For decoration, you can use whatever you have on hand. In this case, we take 3 boiled eggs, 1 medium carrot and greens.

Preparing the dough

For the base of the cake, namely liver pancakes, you need to wash the liver, remove the film, and clean it of possible remnants of the gallbladder. Even if you have fresh liver, be careful, a small piece of something foreign can affect the taste of the entire dish. Next, cut the liver into small pieces and chop. For this, cooks use various tools - some with a meat grinder, some with a blender, some with a food processor.

Add eggs to the resulting mixture and mix. Next, milk/sour cream – mixed. At the end, add salt, pepper, add flour and knead everything well until a homogeneous consistency is obtained (it should be like not very thick sour cream, so that you can pour it into the frying pan, but it will not be liquid like kefir).

Frying "cakes"

Fry the pancakes on both sides in a hot frying pan. Before frying the first pancake, grease the frying pan with oil. We scoop up the dough with a ladle, pour it out and distribute it throughout the frying pan (like regular pancakes). Fry over medium heat. When the pancake begins to change color, is almost no longer pink, and the edges begin to lag behind the pan, you can carefully turn it over to the other side.

There is no need to rush, because it may stick and tear during the turning process. But even if this happens, don’t be upset, you can eat whatever ready-made pancake you like, or hide this pancake inside the cake.

Preparing the “cream”

After preparing the pancakes, let's start filling. To do this, finely chop the onion (into cubes) and grate the carrots. Combine and fry in a hot frying pan in vegetable oil over medium heat for 10 minutes, add salt and pepper. Then leave to cool. At this time, prepare the sauce - combine mayonnaise with peeled garlic and passed through a garlic press. Mix well.

Forming a cake

Next you need to grease the cakes with mayonnaise and sprinkle with fried onions and carrots or mix everything together and apply one layer to each pancake. Having folded several layers (4-5 pancakes), we decorate the top pancake with mayonnaise, grated whites and yolks (whites on the sides, yolks on top) and a carrot rose. The cake is ready!

If desired, you can make a different filling:

mushrooms fried with onions;
any fish roe;
mashed potatoes;
grated eggs with mayonnaise;
grated cheese with garlic and mayonnaise and others.

A delicious recipe for making liver cake can be seen in the video

Secrets of successful cooking

Let's reveal a few secrets for making the most delicious liver cake.

If you are cooking for the first time, use chicken liver. It is easier to prepare - it does not form lumps and is well fried.
To prepare pancakes, use a frying pan with a small diameter - no more than 20 cm.
If the pancakes stick to the frying pan, heat it very well and grease it with vegetable oil each time before the first three pancakes.
Before serving, the cake should stand in the refrigerator for about 2-3 hours, and then another 20 minutes at room temperature. This way it will come out very tender and will have an expressive taste.
Along with regular salt and pepper, you can use different spices - paprika, nutmeg, thyme and others. They will give the liver cake a special taste.

I would like to add - don’t be afraid to experiment, try something new! After all, this is how culinary masterpieces are made!

Have you decided to go for liver cake? Especially for you, in detail how to prepare a liver cake according to all the rules. Of course, the liver cake looks like only a professional chef could make it. But in reality, everything is simpler than it seems. There is a simple way to ensure that the liver pancakes that make up the cake do not fall apart, are not hard, do not burn or become bitter. We will give you the ideal proportions of ingredients for the cake. We'll tell you how much mayonnaise is needed for soaking. And it’s not at all necessary to start building a tall structure of 10-12 layers. First, prepare a liver cake, such as in the photo. Isn't he cute? And you only need to fry five pancakes for him. Any skill can be mastered with experience. The simpler the initial task, the more impressive the end result will be. So, let's get down to business!

Ingredients:

for 3 cakes (or 1 tall):

pork (or beef) liver – 700g;
milk – 100 ml;
chicken egg – 2 pcs.;
wheat flour – 150g;
sunflower oil – 20 ml;
salt - to taste;
onion – 1 pc.;
carrots – 1 pc.;
mayonnaise – 2 packs;
garlic – optional (about 5 cloves needed);
greens - for decoration.

Method for making liver cake

First, let's look at the typical mistakes of those who fail to make liver cake:

incorrect proportions of ingredients (for example, not enough flour - pancakes crumble),
there is not enough oil in the dough - the pancakes burn,
the heat is too high - the pancakes are not cooked through,
not enough mayonnaise - the cake is not soaked enough,
too much garlic - the dish will be bitter.

And now in detail about how to prepare a liver cake so that it turns out tasty, beautiful, and “correct.”

First you need to deal with the liver. This is a very fancy product that must be purchased fresh. I do not recommend taking frozen liver, because after defrosting its taste is lost. Both pork and beef liver are suitable for making liver cake. There is no fundamental difference, the only thing is the cost (beef is 2 times more expensive).

Soak the liver in water or milk for several hours, and then pass it together with one peeled onion through a meat grinder or grind these products using a food processor.

Beat the eggs there.

Pour in milk. Beat everything well until smooth. The dough for the liver cake should turn out approximately like thick sour cream, without lumps. Add flour or milk if necessary.

Pour sunflower oil directly into the dough and stir.

Now you can fry the “cakes”. Heat the frying pan, switch the heat to low. Next, pour the dough into a ladle and spread it in a thin layer over the entire bottom. You need to fry the liver pancake on both sides, but always on low heat so that the inside of the pancake can cook well.

The dough should yield approximately 15 pancakes, which is enough for 3 low cakes (5 pancakes each). By the way, if you want, you can make a tall liver cake from the entire amount of pancakes. While the liver cake layers are cooling, grate the carrots and fry them lightly in a frying pan, then cool. Lubricate each pancake with mayonnaise, then lay out the carrots (2-3 teaspoons are enough), cover with the next pancake and repeat this several times.

We also grease the top of the cake with mayonnaise and decorate with herbs or grated boiled egg. We leave the cake in the refrigerator for several hours so that it is well soaked. Before serving, do not forget to cut the liver cake into portions.

Bon appetit!

Victoria Panasyuk