Delicious cakes are not only sweet, as we have already verified with the example of snack zucchini pancake cake. And now I invite you to make an appetizing and elegant pancake cake made from liver with filling!
There are two types of pancake cake from the liver. The first is when pancakes are baked from the usual dough, which are then coated with a liver filling. And the second, implemented in this recipe, is when pancakes are prepared on the basis of the liver, and then the liver cakes are sandwiched with different types of toppings. There are many options: carrot-onion filling; mushroom; from cheese and eggs.
Pancake liver cake with filling - a spectacular dish that will look great on a festive table. And if you do not want to mess around with greasing and decorating - just bake pancakes and serve for dinner. Even babes will want to try the liver in the form of thin pancakes. You can bake both large pancakes and small pancakes.
Liver for pancakes can take chicken or turkey, pork or beef. This recipe is from chicken liver.
From the given portion, more than one and a half dozen pancakes are obtained, which is enough for two cakes - so if you do not plan to eat pancakes just like that, you can reduce the number of ingredients for the dough by half.
- Servings: 10-12
- Cooking time: 2 hours
Ingredients for pancake liver cake with filling:
For liver pancakes:
- Chicken liver - 700-750 g;
- Onions - 2 pcs., Large;
- Chicken eggs - 4 pcs .;
- Milk - 2 tbsp. (400 ml);
- Wheat flour - 1, 5 tbsp. (200 g);
- Salt - 0, 5 st. l or to taste;
- Ground black pepper to taste;
- Vegetable oil - 2 tbsp. l
For carrot and onion filling:
- Carrots - 2-3 pcs .;
- Onions - 2 large or 3 medium;
- Sunflower oil - 2 tbsp. l .;
- Salt, pepper to taste;
- Sour cream or mayonnaise.
For cheese filling:
- Hard cheese - 100 g;
- Hard boiled eggs - 2-3 pcs.
How to make pancake liver cake with filling
If chicken liver - carefully check to avoid getting a piece of liver with bile, otherwise the taste will be bitter, and the dish will be spoiled. Beef or pork liver cleaned of films. Wash in water and pass through a meat grinder. We also scroll the peeled onions in the meat grinder. Salt and pepper a lot.
Then we beat the eggs and mix well.
Now pour in the milk, not hot and not cold, but at room temperature, and stir again.
Next, sift the flour and mix again. And so that the lumps disappear, beat the dough with a mixer for 1-1, 5 minutes at medium speed.
Pour the vegetable oil into the dough, stir well: thanks to the fat, the pancakes will not stick to the pan. We will also grease the surface of the pan with oil - you do not need to pour a lot, rather thin, but even layer.
Warming up the pan well, pour the liver dough into the scoop and distribute it by rocking. Make pancakes of small diameter, approximately from a plate: since liver pancakes are more tender than usual ones, small ones are easier to turn. After waiting for the pancake to change color and fry it from the bottom, gently tug it with a thin, wide blade and turn it over. It is better to bake on a special pancake pan, not only pancakes, but pancakes, chops, cutlets are easier to remove from it. However, if you practice, you can bake liver pancakes in a conventional frying pan. If it is difficult to turn over - try to hook the pancake at once with two vanes.
Remove the cooked pancakes on a plate, fold in a pile and leave to cool to room temperature: if you hurry and sandwich them hot, the filling will begin to blur.
While the pancakes are cooling, prepare the filling. Clean the onions and carrots, rinse. Chop onion smaller, and carrot rub on a large grater.
After heating up the vegetable oil in the pan, pour out the chopped onion and stirring gently, pass over a low heat. Onions should not fry, and become transparent. After 3-4 minutes, add the grated carrot, mix and continue to sauté the vegetables until soft.
When the carrot is soft, salt and season the stuffing: I use black pepper and turmeric; You can add your favorite spices. After mixing the filling, put it on a plate and leave to cool.
All components are ready, you can assemble the cake. Put the first pancake on the dish, and put a portion of carrot and onion filling on it and distribute it in an even layer.
On top of the carrot and onion we draw a thin mesh with sour cream. I do not use mayonnaise in dishes, but as an alternative to shopping, you can make a very tasty homemade sauce by mixing 3 tbsp. l olive oil, 1 tbsp. l lemon juice, 1 tsp. mustard, salt, pepper, and then adding 7 tbsp. l sour cream.
Lay the second pancake on top - this layer will be stuffed with eggs and cheese. It is more convenient to first apply the sieve mesh, and then grate the cheese and the egg on a large grater on top - falling on the sour cream, the dry filling will not crumble around.
We cover with the third pancake, and so on, alternating layers. For a cake, 8-10 pancakes are enough.
We also smear the top pancake with sour cream and sprinkle it with grated protein (it will be more beautiful if you rub it on a fine thread) with chopped green onion and chopped up yolk.
This is what an elegant cake is like a spring sunny meadow: here and there are still islands of snow, but green grass and the first yellow flowers have already appeared! For decoration, you can cut a flower from a boiled egg or from a tomato, use parsley sprigs - as your imagination will tell.
The finished cake needs to be brewed in the refrigerator for at least 2 hours, and it is best to cook it the day before and leave it overnight, about 12 hours. During this time, the cake will soak and taste better; and the filling will be compacted - so it will be easier to cut it.