This chicken liver cake is probably the only dish i eat that is made of liver. Liver cakes are fairly common in the European countries, and because they’re common, every family finds their own favorite recipe. I am sharing my family’s favorite here, it is always a hit whenever we gather.

Liver is in fact very beneficial it is high in protein and folate, which is important for fertility and helps prevent certain birth defects.

Note: I’ve found that soaking the liver overnight in the fridge in ice cold water helps to get rid of that gamey liver taste. If you will be making it the same day, keep the liver in the ice bath for at least 2-3 hours prior to cooking.

I like my liver crepes to the thinner side with enough mayo spread in between each layer so the cake in the end is not dry. That said, this recipe makes about 4 (7″diameter) cakes with 5-6 crepe layers in each cake.

Ingredients:

3lb chicken liver
4 eggs
1 cup flour
1 1/4cup milk
1 medium onion
1/2tsp salt
4 cups Mayonnaise
6-8 cloves garlic

Instructions:

Clean the liver discarding any fat or membranes and add all of the ingredients except garlic and mayo, into a blender. Blend until it is a smooth consistency.

**If you do not own a blender, you may also use a meat grinder, just process the liver and onion at least twice to get a smoother consistency and then add the remaining ingredients and whisk everything to combine**

2. Heat a skillet on low/med heat. Wet a paper towel with oil and lightly grease the skillet. Add about 1/2 cup of the liver batter onto the preheated skillet and fry on both sides.

Make the Mayo spread:

1. Into a bowl add 4 cups of mayonnaise and 6-8 cloves of grated garlic, mix well.

**Tip: fold a piece of plastic wrap into 3-4 layers, place the plastic wrap on top of the garlic grater and grate the garlic. This helps get more of a garlic paste rather then chunks** OR use a zester instead of a grater.

Assemble the cake by putting about 2 tablespoons of the mayo spread onto each layer. Add as many layers as you’d like. ( I usually do about 5-6 layers)

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Chicken Liver Cake

Author Alena’s Home Cooking

Ingredients

3 Lb Chicken Liver
4 Eggs
1 ¼ cup Milk
1 medium Onion
1 cup All Purpose Flour
½ tsp Salt

Mayonnaise Spread

4 cups Mayonnaise
6-8 cloves Garlic

Instructions

1. Clean the liver discarding any fat or membranes and add it into a blender together with eggs, onion, flour, milk and a pinch of salt. Blend until it is a smooth consistency.
2. Preheat a skillet on low/med heat. Wet a paper towel with oil and lightly grease the skillet. Add about ½ cup of the liver batter onto the preheated skillet and fry on both sides.
3. Into a bowl add 4 cups of mayonnaise and 6-8 cloves of grated garlic, mix well.
4. Assemble the cake by putting about 2 tablespoons of the mayo spread onto each layer. Add as many layers as you'd like. ( I usually do about 5-6 layers)