Liver Cake — Savory Layered Liver Pancake “Cake”

Been missing some less alive food lately — so here’s my favorite classic: liver cake!
Layered with creamy sauce, caramelized carrots, and fresh herbs — rich, savory, and pure comfort on a plate.

Ingredients:

• 500 g chicken or beef liver
• 2 eggs
• 150 ml milk
• 3–4 tbsp flour
• 1 onion, finely chopped
• 2 carrots, grated and sautéed
• 250 g sour cream or mayo
• Salt and black pepper — to taste
• Oil for frying
• Fresh herbs (dill or parsley) for garnish

Directions:

1. Prepare the liver:
   Blend the liver in a food processor or run it through a meat grinder until smooth.
2. Make the batter:
   Add eggs, milk, flour, salt, and pepper. Mix until smooth — the consistency should be like thin sour cream.
3. Cook the liver pancakes:
   Heat a little oil in a pan and fry thin pancakes on both sides (1–2 min each).
4. Prepare the filling:
   Sauté the onion and grated carrots until soft and golden.
5. Assemble the cake:
   On a plate, layer as follows:
   pancake → cream sauce → carrot mix → pancake, and repeat until done.
   Spread the sauce on top and garnish with fresh herbs.
6. Let it rest:
   Chill in the fridge for at least 1–2 hours so the flavors soak in.

To Serve:

Serve cold or slightly warm — rich, creamy, and comforting.
The perfect “less alive” dish after too much seafood adventure.