Pancake cake with liver, a spectacular and incredibly tasty dish that will look great on a festive table.
Cooking time 1 hour
Chicken liver 400 g
Egg 1 pc
Milk 2.5% fat. 200 pcs
Wheat flour of the highest grade 4-5 tbsp. l.
Vegetable oil 2-3 tbsp. l.
Porcini mushrooms 200 g
Carrot 1 pc
Onion 1 g
Vegetable oil for filling 2 tbsp. l.
Processed cream cheese 100 g
Mayonnaise for decoration 2 tbsp. l.
Salt to taste
Pepper to taste
Defrost the liver, rinse and dry.
Put in a blender and chop.
Put the mixture in a bowl. Add vegetable oil.
Add milk, egg, salt and pepper.
Add flour and stir.
Bake thin pancakes in a frying pan with vegetable oil.
Fold the pancakes in a pile and put them in a warm place.
For the filling, defrost and cut the mushrooms into cubes, peel and chop the onion, peel and grate the carrots.
Fry onions, mushrooms and carrots in vegetable oil for 5-7 minutes, season with salt and pepper. Cool slightly.
Trim the pancakes to fit.
Grease each pancake with melted cheese.
Apply the filling in an even layer.
Stack on top of each other.
Finely chop the cuts of the pancakes.
Sprinkle the edges of the pancake cake.
Decorate with mayonnaise on top.
Let it soak for 2-3 hours and serve.