Diet Liver Cake Recipe
A recipe for those who watch their weight. A recipe for supporters of healthy eating. Recipe without increasing the caloric content of food additives (without frying cakes, without mayonnaise). A recipe from ordinary products. A recipe that does not require a long fuss in the kitchen. And also a recipe for those who love the natural taste of products that are not “clogged” with different sauces.
Servings Prep Time
8 10minutes
Cook Time
60minutes
Servings Prep Time
8 10minutes
Cook Time
60minutes
Ingredients
Hepatic souffle:
Cream:
Instructions
  1. Chicken liver is well washed with cold water, cleaned of fat, bile ducts, cut, put in a blender bowl. Add milk, egg, semolina, salt and pepper (I usually take the “pepper mixture”) to taste.
  2. Grind everything together in a blender until smooth and leave for a while to swell (15-20 minutes is enough). If there is no blender, the liver can be scrolled on a meat grinder and then add the rest of the ingredients.
  3. While the semolina is swelling, pour sunflower oil into a preheated frying pan and lightly fry the onions and carrots. If desired, you can add mushrooms. Put the prepared vegetables on a plate to cool down.
  4. Pour the infused liver “dough” into a mold and bake. I cook in a slow cooker in the “baking” mode for 50 minutes, then turn the souffle over with a steamer and bake for another 10 minutes on the second side. I use a silicone mold corresponding to the diameter of the bowl. If you are making in a bowl, it needs to be greased. You can bake the souffle in the oven at 180 degrees for 40-45 minutes (it is better to focus on your oven).
  5. While the souffle is baking, prepare the “cream”. To do this, put the fried vegetables in a blender, add salt and pepper to taste, add cheese and milk (or low-fat cream). Cottage cheese and milk can be replaced with sour cream, but then the “cake” will turn sour (especially if the sour cream is low-fat). Mix everything with a blender until smooth. In the absence of a blender, vegetables can be chopped in a meat grinder (or grated on a fine grater), and then lightly fried in a frying pan. The cream should look like thick sour cream. To obtain the cream of the desired consistency, the amount of cheese and milk can be adjusted.
  6. While the cream is cooking, bake the liver souffle. It should be removed from the mold, cooled slightly and cut into two “cakes”. It is not necessary to wait until the souffle is completely cooled. In a warm form, it is even better and faster soaked.
  7. Generously lubricate the bottom cake with cream.
  8. Put the second cake on top and smear it with the remaining cream and sides. Actually, the pie is ready. It is advisable to leave it for a few hours for impregnation. I leave it at room temperature until it cools down, then put it in the refrigerator (most often overnight, but 2-3 hours is enough for impregnation).
  9. For decoration, you can sprinkle the pie with finely chopped fresh herbs or grated cheese, or grated egg. You can make a “mesh” or some other drawing from sour cream (using a pastry syringe or a regular bag – put the sour cream in a bag, cutting off the corner and squeezing out the drawing). There is room for imagination here.
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