Chicken Liver Cake

This recipe was automatically translated from Romanian. View original here
Chicken Liver Cake

An appetizer very appreciated in my house, some thicker sheets are made like pancakes, from chicken liver (or pork / beef) and they are mounted in the shape of a cake greased with mayonnaise, garlic.

It is very important here to have a small pan, to make the cake smaller, the one in the picture has a maximum of 10-12cm. You can handle a bigger one - but it will be a big cake, it also depends on the number of guests you have.

I recommend you try it, you will surely like it - it is tasty, filling and beautiful.


Chicken liver
300 g
or pork / beef liver
4 pieces
White flour
1 cup
Salt and pepper
1 tsp
0.5 cups
2 pieces
White onion
1 piece
Sunflower oil
50 ml
Garlic cloves
3 pieces
200 g
Fresh herbs (dill, parsley)
1 bunch
for decoration

Step by step


Put eggs, liver, flour, milk, salt and pepper in a blender.


Blend well.


Heat a small pan, grease with a little oil.

Pour half a polish out of the dough, or more - to make it a thicker pancake. Let it cook over low-medium heat.


Turn it over and let it brown on the other side as well.

If it somehow breaks and you don't want the sheets to stick, add half a glass of flour to the dough.


Until all the pancake sheets are done, prepare the rest of the ingredients for the cake:

- heat in a little oil finely chopped onion and grated carrots.


- Mayonnaise is mixed with crushed garlic.


No more pancake sheets - I put them on top of each other during baking.


And we start assembling the cake:

- put the first sheet, grease with mayonnaise and sprinkle 1 tablespoon of carrots with onions;

- the next sheet is simply greased with mayonnaise

- then alternate and repeat as above until you have finished all the sheets, or you have reached the desired height of the cake.


Spread the last sheet with more mayonnaise, as well as the edges of the cake.

Here it would be good to leave it in the fridge overnight or for a few hours and then grease it a little more with mayonnaise and move on to the decoration. If you don't have time, go for it, but it won't be as fragile.


Cut it into small slices, about a portion for each person.

I recommend cutting it before decorating and putting it on the festive table.


Garnish with finely chopped greens, or grated boiled egg yolk.

Good appetite!

Quantity: 500 g
Prep time: 30 min
Difficulty: intermediate
Ready in: 60 min
Publish date:
Collections: Chicken recipes, Appetizers

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