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!