Liver cake with corn pancakes
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I want to share a recipe for a not-so-normal liver cake. I use corn pancakes instead of dough and the filling is chicken liver pate. It turns out delicious and tender.
Ingredients for liver cake with corn pancakes:
Pancakes
- Wheat Flour / Flour - 300 g
- Cornflour - 150 g
- Milk - 300 ml
- Chicken egg - 5 pcs
- Sugar - 5 teaspoon
- Salt - to taste
- Vegetable oil - 4 tablespoon
Pate
- Chicken liver - 1000 g
- Carrots - 2 pcs
- Onions - 1 pc
- Butter - 1 tablepoon
- Vegetable oil - 1 tablespoon
- Salt - to taste
- Black pepper - to taste
- Cognac (to taste) - 30 ml
- Honey - 1 tablespoon
How to cook liver cake with corn pancakes step by step with photos
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Slice carrots and onions into small pieces. |
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Fry them in a mixture of butter and oil (until they are soft). |
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Add stripped liver and fry on high heat. |
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Season hot liver with salt and pepper, add cognac. |
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Add honey and mix. When hot, the alcohol from the brandy will evaporate. |
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Grind everything with an immersion blender until smooth. |
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I will not tell you how to make pancakes, there are many good recipes with step-by-step descriptions on the site. I baked pancakes in a 28 cm pan. My cake tin is 23/14 and 6 cm deep. Layer the form with pancakes, leaving the edges free. |
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Spread some of the pâté. Layer more pancakes. You can increase the number of layers by making the pâté layers thinner and adding a layer of crêpes. |
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Cover the loose edges with the last layer of pâté. |
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Place in fridge for a couple of hours. |
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The chilled pâté holds its shape well, but has a very delicate consistency. |
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