Liver Cake with Pomegranate Jelly Recipe
Tender and soft pancakes combined with hot sauce, vegetable filling and pomegranate jelly will decorate your table. The filling is the simplest and most inexpensive, but you can diversify it according to your taste and desire. You can add pickles, mushrooms, herbs or cheese.
Servings
6
Cook Time
60minutes
Servings
6
Cook Time
60minutes
Ingredients
Pancakes:
Filling:
Sauce:
Jelly:
Instructions
  1. Rinse the liver, remove the veins.
  2. Chop using a food processor with a “knives” attachment.
  3. Add eggs, vegetable oil and pepper. Grind.
  4. Add milk and sift flour. Whisk again. The dough has the consistency of kefir.
  5. Pour the finished dough into a container, cover and leave for 20-30 minutes.
  6. Preheat the pancake pan, brush with vegetable oil and pour out a little dough. Fry on both sides.
  7. Transfer the finished pancakes to a plate and cool. From this amount of dough , 12 pancakes with a diameter of 18 cm are obtained .
  8. 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 frying pan with vegetable oil until soft. Add salt.
  10. For the sauce: pass garlic through a press and mix with mayonnaise.
  11. Place the pancake on a serving dish, brush with the sauce and distribute a little filling. It is convenient to assemble the cake in a detachable form. Cover with another pancake and collect the whole cake in this way. The top pancake is not lubricated with anything. Put the pie in the refrigerator for 20-30 minutes.
  12. For jelly: mix pomegranate juice with gelatin and leave to swell (for 20 minutes). When the gelatin swells, heat up the juice (do not boil!!!) in a water bath or in a microwave oven by fermentation. Strain the warmed juice.
  13. Pour the juice over the top pancake. Put the cake in the refrigerator until the jelly hardens.
  14. Bon appetit.
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