Ingredients
For liver cake:
- 200 gram Beef liver
- 100 milliliters Milk
- 1 tablespoon Flour wheat / Flour
- 1 piece Chicken egg
- 1 tablespoon Vegetable oil
- 1/2 teaspoon Soda
- Salt to taste
- Black pepper to taste
For the Crema (layer):
- 150 gram Mushrooms Oyster
- 3 tablespoons Mayonnaise
- 1 tablesspoon Sour cream
- 1/2 glass Nuts
- 1 piece Onion
For decoration:
- Champignons pickled mushrooms
- Dill fresh
Instructions
- Put the chopped liver (200 gr.) into the bowl of the mixer, add 1 tablespoon of flour, egg (1 pc.), milk (100 ml.), vegetable oil (1 tbsp.), soda (1/2 tsp.), add salt and ground black pepper to taste. Beat the mixture until smooth.
- You should get a dough, about like for pancakes, but a little thicker.
- Grease the pan with a thin layer of vegetable oil. Put the liver dough in a frying pan. Bake the pancakes on both sides. If necessary, lubricate it with vegetable oil before each portion of spreading the liver dough into a frying pan.
- Align the finished liver pancakes along the contour.
- Mushrooms (oyster mushrooms) (160 gr.) or any other grind into fine crumbs.
- Pour 1 tablespoon of vegetable oil into a frying pan, add oyster mushrooms. Onion (1 pc.) cut into small cubes, add to the pan with mushrooms.
- Simmer the onion and mushrooms until tender (15-20 min.)
- Put the mushrooms in a bowl, season with 3 tablespoons of mayonnaise, add 1 tablespoon of sour cream, if necessary, salt and pepper with black pepper to taste.
- Wash walnuts (1/2 cup) in 2-3 cups of water, dry with a paper towel and lightly fry. Chop the nuts into fine crumbs.
- Add the roasted walnuts to the sour cream-mushroom mixture.
- Add 1 tablespoon of cream to the liver pancake and smooth it out. With each subsequent liver pancake, do the same. Put the liver pancakes in a cake pan. Brush the side and top surface of the cake with a thin layer of mayonnaise, sprinkle with nut crumbs, decorate with chopped pickled mushrooms and dill sprigs.