Liver Cake

Wash out the liver and put it into blender. Blend until it gets smooth.

Break eggs into it and mix up once again.

Then add 2 full table spoons of sour cream, mix up.

Then add flour.

Then add starch, salt and pepper. I’ll explain about starch. Chicken liver is very tender and the paste will be very liquid. To prevent the layers from going into pieces, we add starch as insurance.

Mix up again until the smooth paste and leave for some time to make the flour swelling out. Meanwhile, we’ll prepare fillings.

Grate the carrot on a small grater.

When serving, cut our cake like a cake and serve it on plates. You may eat it on the same day but I’d point out that after overnight in the fridge it is just perfect.

Meanwhile, cut the onion into small strips.

Put the onion into the frying pan to the carrot and stew all together until it gets soft, for 10 minutes.

Meanwhile, grate the cheese and boiled eggs on a small grater.

Chop the dill without stalks. Put it to the cheese and eggs.

Prepare a sauce. Mix up sour cream together with mayonnaise, press out the garlic and sprinkle with salt and pepper to your taste.

Mix half of the sauce together with egg-cheese filling.

Mix the second half of sauce with cold carrot.

Start baking layers. Using a brush, grease the frying pan with olive oil and pour out a ladle of the paste. As far as edges of layer get brown, turn it over. It’s only a minute or minute and a half.

Fry the layer on the other side. We shouldn’t overfry them because layers should be tender but not dry.

Put the cooked layer on a plate. I cut 4 strips out of the baking paper and put under edges of the layer to avoid staining the dish with fillings. Coat the first layer with a carrot filling. Do it generously, do not skimp.

Then put on the 2nd layer and coat it with cheese filling. I do it one minute later to let it get cold a bit.

And repeat it until the whole cake is ready. I had 10 or 11 layers. I always coat the top one with the cheese filling. Take out paper strips and put into the cold place to get soaked. Ideally – for the whole night. When it is soaked, it soooo tasty. To tell the truth, while getting soaked, the cake starts ‘moving’ like the Pisa Tower. I just bring it back with hands. So, follow it for the first one-two hours.

When serving, cut our cake like a cake and serve it on plates. You may eat it on the same day but I’d point out that after overnight in the fridge it is just perfect.