•  
  •  
  •  
  •  
  •  
  •  

Print Recipe
Liver Cake with Pomegranate Jelly Recipe
Delicate and soft pancakes, combined with a spicy sauce, vegetable filling and pomegranate jelly will decorate Your table. The filling is the simplest and most inexpensive, but You can diversify it to your taste and desire. You can add pickles, mushrooms, herbs or cheese.
Cook Time 60 minutes
Servings
Ingredients
Pancakes:
Filling:
Sauce:
Jelly:
Cook Time 60 minutes
Servings
Ingredients
Pancakes:
Filling:
Sauce:
Jelly:
Instructions
  1. Wash the liver, remove the veins.
    Wash the liver, remove the veins.
  2. Chop using a food processor with a "knives" attachment.
    Chop using a food processor with a "knives" attachment.
  3. Add eggs, vegetable oil and pepper. Grind.
    Add eggs, vegetable oil and pepper. Grind.
  4. Add the milk and sift the flour. Beat again. The dough has the consistency of kefir.
    Add the milk and sift the flour. Beat again.
The dough has the consistency of kefir.
  5. Pour the finished dough into a container, cover and leave for 20-30 minutes.
    Pour the finished dough into a container, cover and leave for 20-30 minutes.
  6. Preheat the pancake pan, grease with vegetable oil and pour a little dough. Fry on both sides.
    Preheat the pancake pan, grease with vegetable oil and pour a little dough.
Fry on both sides.
  7. Transfer the finished pancakes to a plate and cool. This amount of dough makes 12 pancakes with a diameter of 18 cm.
    Transfer the finished pancakes to a plate and cool.
This amount of dough makes 12 pancakes with a diameter of 18 cm.
  8. Grate the carrots using a food processor with a "grater" attachment.
    Grate the carrots using a food processor with a "grater" attachment.
  9. Onion and bell pepper cut into small cubes. Fry the vegetables in a preheated pan with vegetable oil until soft. Add salt.
    Onion and bell pepper cut into small cubes.
Fry the vegetables in a preheated pan with vegetable oil until soft. Add salt.
  10. For the sauce: pass the garlic through a press and mix with mayonnaise.
    For the sauce: pass the garlic through a press and mix with mayonnaise.
  11. Put the pancake on a serving dish, brush with the sauce and distribute a little of the filling. It is convenient to assemble the cake in a split form. Cover with another pancake and thus collect the entire cake. The top pancake is not greased with anything. Remove the cake to the refrigerator for 20-30 minutes.
    Put the pancake on a serving dish, brush with the sauce and distribute a little of the filling.
It is convenient to assemble the cake in a split form. Cover with another pancake and thus collect the entire cake. The top pancake is not greased with anything. Remove the cake to the refrigerator for 20-30 minutes.
  12. For jelly: mix the pomegranate juice with gelatin and leave to swell (20 minutes). When the gelatin swells, warm up the juice (DO not BOIL!!!) on a water bath or in a microwave oven by pulses. Strain the heated juice.
    For jelly: mix the pomegranate juice with gelatin and leave to swell (20 minutes).
When the gelatin swells, warm up the juice (DO not BOIL!!!) on a water bath or in a microwave oven by pulses.
Strain the heated juice.
  13. Pour the juice on the top pancake. Put the cake in the refrigerator until the jelly stabilizes.
    Pour the juice on the top pancake. Put the cake in the refrigerator until the jelly stabilizes.
  14. Bon appetit.
    Bon appetit.

  •  
  •  
  •  
  •  
  •  
  •  
1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
Loading...

Leave a Reply

avatar
  Subscribe  
Notify of