Liver cake
That same liver cake is a childhood flavor. No schoolmate's birthday was without it. Today we will give a "second wind" to a classic Soviet dish - liver cake - by adding a little cream cheese to it.
Ingredients
| beef liver 1 kg |
| eggs 5 pcs |
| flour 1 tbsp. |
| onion 2 pcs |
| carrots 2 pcs |
| vegetable oil 100 g |
| mayonnaise (or melted cream cheese) |
| salt, pepper to taste |
| For homemade mayonnaise: |
| eggs 2 pcs |
| mustard 30 g |
| sugar 1 tsp. |
| salt to taste |
| vegetable oil 500 ml |
| juice of half a lemon |
| garlic 5 cloves |
| For decoration: |
| cherry tomatoes |
| parsley bunch |
| cranberries |
Instructions
Step 1
Cut the liver into large pieces and put it in boiling water. Cook for 15 minutes.
Step 2
Fry chopped onion and grated carrots in a small amount of vegetable oil.
Step 3
Put the boiled liver and fried vegetables through a meat grinder.
Step 4
Add 5 eggs, salt and pepper to taste. Then add a tablespoon of flour to the minced meat and mix it to a homogeneous mass. From the resulting mixture, prepare the crusts for the cake.
Step 5
To prepare mayonnaise for liver cake, beat 2 eggs with salt, sugar, and mustard. Once the mixture is homogeneous, pour in sunflower oil in a thin stream and whisk until the mayonnaise thickens. To give a white color and sour taste, add the juice of half a lemon. Grate the garlic into the finished mayonnaise.
Step 6
Brush the liver crusts with mayonnaise or melted cream cheese.
Step 7
Decorate the cake with parsley greens, tomatoes and cranberries.
Step 8
Put it in the refrigerator for 15-20 minutes.
