The perfect proportion for a classic liver cake

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Do you also love liver cake, but have had a bad experience with cakes? If you make a mistake with the proportion, doing everything according to your favorite method “by eye”, you can get either very dry or brittle pancakes for the cake.

The ideal proportion for a liver cake:

• 500 g of beef or chicken liver
• 2 eggs
• 200 ml of milk
• 100 g of flour
• 1 large onion
• 2 carrots
• 200 g mayonnaise or sour cream for soaking
• Salt, pepper to taste
• Vegetable oil for frying< /li>

First grind the liver using a blender or meat grinder. Add eggs, milk, flour, salt and pepper to the liver, mix thoroughly to make a homogeneous dough for pancakes. The consistency of the dough should be thin, so that the pancakes easily spread on the pan.

Fry the liver pancakes on a heated pan greased with oil until golden brown. In a separate pan, fry onions and carrots until soft.

Assemble the cake, alternating pancakes and layers of fried onions and carrots, smearing each layer with mayonnaise or sour cream. Leave the finished cake to infuse in the refrigerator for several hours to soak.

This cake is tender, hearty and very tasty. There will always be, even among gourmets, those who love the classics of the years. By the way, you can not add layers of onions and carrots, then the taste of the liver is more pronounced.