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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!
Course Appetizer, Meats
Cuisine Russian
Keyword liver cake, liver cake recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 12 servings
Calories 398kcal
Author Natalya Drozhzhin



  • Rinse the chicken liver under cold running water. Using a blender or grinder, blend the liver 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 crepe like 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 liver cake for at least an hour before serving. Slice and enjoy!


Calories: 398kcal | Carbohydrates: 6g | Protein: 11g | Fat: 37g | Saturated Fat: 7g | Polyunsaturated Fat: 19g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 230mg | Sodium: 873mg | Potassium: 184mg | Fiber: 1g | Sugar: 1g | Vitamin A: 6537IU | Vitamin C: 12mg | Calcium: 28mg | Iron: 6mg