Russian Liver Cake Recipe
This Russian layered liver cake recipe comes straight out of the family cookbook. It's rich, decadent, and unexpectedly delicious. Try it and be surprised!
Servings 12 servings
Rinse the chicken liver under cold running water. Using a blender or grinder, blend the chicken into tiny pieces.
Add sour cream, egg, salt, pepper, and flour to the blended chicken liver. Pulse the mixture a couple of times to combine.
Preheat a skillet over medium heat with a little bit of oil. Pour a thin layer of the liver mixture onto the skillet.
Cook each side for a couple of minutes until golden brown. Set it aside to cool at room temperature.
In a separate bowl, combine the pressed garlic, diced dill, and mayonnaise.
Assemble the cake by alternating a liver crepe with a layer of the mayonnaise mixture. Repeat until you run out of crepes.
Refrigerate the crepe cake for at least an hour before serving. Slice and enjoy!
Calories: 398kcal | Carbohydrates: 5g | Protein: 11g | Fat: 37g | Saturated Fat: 7g | Cholesterol: 230mg | Sodium: 292mg | Potassium: 181mg | Fiber: 1g | Sugar: 1g | Vitamin A: 6536IU | Vitamin C: 12mg | Calcium: 26mg | Iron: 6mg