A dish that can decorate any holiday table is a cake. It is not necessary that it be sweet. As recent experiments and achievements of home-cooks show, cake is a way of decorating a dish. In appearance, it can resemble a sweet cake, with the same attractive pattern, but not from sweet cream or chocolate, but from ordinary vegetables or other gastronomic products that are 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 minimal incomes. True, pork liver contains more fat than beef, chicken or turkey, and therefore it is not so dietary. But this deficiency can be corrected by adding products with low levels of calories and cholesterol. Let's see how the housewives sophisticated in this matter propose to do this.
Liver cake: recipes from pork liver - basic technological principles
To begin with, in the usual traditional sense, a cake is a holiday cake consisting of cakes, fillings (cream), decorated with the same cream, glaze, and all kinds of decorative elements. For the cake, the base is baked from different types of dough, and then the cooked cakes are collected, smearing them with separately prepared cream, and decorate. But there are also many recipes for sweet cakes, for which it is not necessary to bake cakes: such desserts are also prepared in the cold way, for example, jelly cakes, desserts such as broken glass.
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 extinguish it in a pan, and then cook a gentle paste, which will replace the cream in an unsweetened cake. The basis for a cake with liver pate may well serve as an unsweetened loaf, loaf or loaf of bread. Of course, everyone’s tastes are different, but it must be said that bakery products made from wheat flour are still more suitable for liver dishes. The liver goes well with buckwheat flour, but it does not contain gluten. Therefore, in the manufacture of cakes (pancakes) with liver from buckwheat flour, a little starch or wheat flour should be added for viscosity.
For the liver cake, any cooking options are acceptable. It is important to choose the best combination of products. It all depends on the taste and imagination of the cook. Unsweetened cakes are decorated, usually with the same products that are used in the preparation. A wonderful material for decorating meat cake is vegetables: they are in harmony with meat products, in terms of proper nutrition. In addition, almost all vegetables, whether raw, boiled or pickled, are easily shaped into slices. Some simple tricks, even without the use of special devices, can be mastered by any housewife in the kitchen.
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 chrysanthemum from carrots, don’t be upset: decorate your work with grated cheese, egg yolk, chopped nuts or greens, and add one or two any large elements in the center of the composition. It can be a slice of lemon, half 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 passivated vegetables with mayonnaise
Ingredients:
Fresh Carrot 400
Garlic 50 g
Milk 250 ml
Liver 0.5 kg
Eggs 6 pcs. (including boiled egg 1 pc.)
Onion 450 g (4 pcs.)
Flour 200 g
Salt
Sugar 30 g
Rosemary, ground 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 of the film and bile ducts;
Peel and chop 2 onions, add them to the chopped liver;
5 raw eggs, one at a time, beat in mashed liver with onions;
Add salt, milk, pepper and flour; beat the mass with a whisk until a thick uniform consistency is formed;
Leave the dough for half an hour to dissolve the gluten of the flour.
Meanwhile, prepare the filling - a layer for the cake:
Chop the second part of the onion lightly (half rings); grate the carrots on a medium grater and chop the garlic;
Sauté the vegetables in a preheated pan with added oil. Season with rosemary, salt, sugar;
Kill the finished vegetable mass until mashed, and after cooling, add mayonnaise; mix.
In a pancake pan with a diameter of 24-26 cm, fry the pancakes. Warm the pancakes with the cooked filling and lay on top of each other. Smear the surface of the cake with mayonnaise. Grate the boiled egg and sprinkle on top of the cake, in the center. Around the egg with a wreath, lay out figuratively chopped vegetables: pickled carrots, cucumber, leaves of fresh parsley.
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
Buckwheat flour 200 g
Krupchatka (premium flour) 90 g
Eggs 3 pcs.
Onions 250 g
Soda 15 g
Salt
Pepper and rosemary, ground - to taste
For the first filling:
Carrot 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 champignons) 500 g
Boiled eggs 5 pcs.
Chopped dill 100 g
Mayonnaise 150 g
Onion 200 g
Butter (for passivation)
For decoration: boiled eggs, fresh herbs
Cooking:
Kill the prepared liver in a blender. Beat until lush, creamy. Chop the onion in the same way. Combine onion and liver, add eggs, sour cream, spices and flour. You should get the dough of the same consistency as for ordinary thin pancakes. Mix well, pour 5-6 tablespoons of oil so that the pancakes do not stick to the hot pan. Pour the dough in small portions and bake pancakes.
For the layer, prepare two fillings:
Grate fresh carrots on a fine grater, chop nuts, combine and season with sour cream. Season to taste;
For the second filling, fry the mushrooms with onions in butter, salt and season them. Grind the mushrooms in a blender, add chopped dill, mayonnaise. Shuffle.
Collect the cake: grease each pancake and stack it on top of each other, alternating the fillings. Garnish the cake with grated boiled eggs, 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
Pancakes from the liver - according to the recipe number 1
Cooking:
In fact, a liver cake can have a different taste if you cook pancakes according to the same recipe, but use different fillings. Try to add cheese filling to liver pancakes.
Grate cheese, apples and garlic. Grind the greens and, combining the ingredients, season with mayonnaise. Collect pancake liver cake, laying the cooked filling between the pancakes. Decorate as you wish, as your fantasy suggests.
4. Liver cake - recipes from pork liver: "Dome" of meatloaf with omelet
Ingredients:
Eggs 7 pcs.
Milk, whole 250 ml
Potato starch 50 g
Flour 70 g
Salt
Soda 15 g
For the form:
Vegetable oil
Rusks, white breadcrumbs
Liver, pork (or any) 800 g (net)
Sour cream 20% 200 g
Chicken breast 1.2 kg
Butter, butter 300 g (for passivation and frying)
Onion 250 g
Carrot 350 g
For decoration: fresh cucumber, "cherry", greens, boiled quail eggs - as needed
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, cool. Chop the carrots and onions, also fry in butter. Add passivated vegetables to the liver and beat the mixture to a paste-like consistency.
Chicken breast cut into plates, across the fibers, beat off. Lay the prepared chicken on a foil sheet lined on the work surface. Form a rectangular strip on which lay a layer of cooked liver paste. Roll the breast into a roll, wrap it in foil and bake for 40 minutes at 200 ° C in a heated cabinet. Cool the roll and cut into slices (1 cm).
Beat eggs until 3-4 times larger. Continuing whipping, pour in a thin stream of milk. Combining starch, flour and salt, pour them into a whipped mixture, stirring with a spatula.
Take a silicone or metal hemisphere shape. Lubricate it with butter and sprinkle with breadcrumbs. Spread the slices of the roll in layers, pouring each of them with an egg-milk mixture. Begin to lay out pieces of roll on the walls of the form, gradually moving to the center.
Preheat the oven and place the filled baking dish for 5-7 minutes, at a temperature of 180 ° C. Turn off the oven, but do not remove the cake for another fifteen minutes. Then shift it to the dish, turning the form over.
Beat sour cream or cream, cream on top of the cake. Sprinkle with greens on top. Put the side in halves of boiled eggs and cherry tomatoes, cut across in a zigzag pattern, in the form of a flower. From the plates of fresh cucumbers, cut out the leaves and decorate the cake with them - the vegetables will perfectly complement the meat dish.
5. Liver cake - pork liver recipes: original cold appetizer
Product Composition:
Cream Cheese 400 g
Prunes 200 g
Nuts 150 g
Lemon 200 g
Mayonnaise
Spices, ground - to taste
Korean carrots
Butter 120 g
Onion, white 250 g
Liver 700 g (net)
Instant gelatin 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
Order of preparation:
Cut the liver medium-sized, season with spices. Dissolve the butter (50 g) in a saucepan and pass the chopped onion in it until transparent. Add the milk, bring it to a boil and lay the pieces of the liver. Stew until tender. Chilled to 20? With the liver, beat with a blender to a creamy consistency, adding the remaining oil. Pour dissolved and filtered gelatin (20 g) into the liver paste when whipping. Then put nuts in the mass and mix with a spatula.
Take bread, cut the crust from the bottom, with a thickness of not more than 1 cm. Lay the resulting round, bread base in a suitable round shape in diameter, without a bottom. If there is no such shape, put the bread on the dish and make it out of cardboard: the height of the side should be equal to the height of the cake. Lubricate the surface of the bread with a mixture of mayonnaise and lemon juice with spices so that the cake is well soaked. You can also sprinkle with chopped herbs.
Place the liver paste 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, chopped into thin strips, into it. Put the cheese cream on the liver paste. Smooth the surface of the cake again. Lay out the pattern, cut from vegetables and eggs, decoration elements.
Dissolve the remaining gelatin in a warm broth, strain the broth, and when it begins to solidify, pour on the surface of the cake. Wait until the jelly hardens well, and remove the form.
Mix Korean carrots with mayonnaise and put on a dish around the cake. Sprinkle with sesame seeds and chopped herbs.
6. Liver cake - recipes from pork liver. Wafer-based cake with two toppings
Products:
Liver pate 0.6 kg
Wafer cakes, round 7 pcs.
Boiled eggs 8 pcs.
Hard cheese 300 g
Cream, oily 150 ml
Mayonnaise 250 g
Garlic to taste
Meat broth 150 ml
Spice
To decorate:
Canned corn
Pickled Ginger and Onion
Daikon
Cucumber
Leafy greens to taste
Cooking method:
Prepare liver paste according to the recipe suggested in the previous recipe. Boiled eggs, hard cheese, grind with a blender until tender, add garlic and mayonnaise.
Set a round shape on the dish without a bottom, for convenience when assembling the cake. Put the wafer cake inside the mold. Sprinkle it in the broth for soaking. Generously coat the first cake with a liver paste. Put a second wafer cake on it and also coat with egg and cheese cream. Similarly, stack the remaining cakes, alternating the filling.
Leave the top cake without filling: cover its surface and the sides of the cake with whipped cream. From vegetables, cut decor elements with a knife for carving. Vegetable "bouquet" lay out the ornament on the surface of the cake. Also use leafy greens, corn.
To prevent the leaves of parsley or other fresh herbs from fading before serving, beat the egg white in a foam, and with a brush, brush the leaves. Dry them on a napkin, and then, to add shine, treat them with vegetable oil.
Liver cake: pork liver recipes - useful tips
Liver should be salted only before the end of the heat treatment. Salt, as you know, draws moisture, instantly curls up protein, making meat dry and stiff.
Before cooking, it is advisable to soak the liver in milk so that it becomes softer and acquires a delicate, creamy taste.
