Prepare a liver cake and decorate it with a cobweb.

Summary

Ingredients

• Beef liver – 0.5 kg
• Eggs – 2 pcs.
• Flour – 3 tbsp
• Milk (a little, for pancake dough) – 30 ml (how much it will take)
• Carrots – 2 pcs.
• Bulb onions – 2 pcs.
• Mayonnaise – 150 g (to taste)
• Greens – 1 bunch
• Butter soft – 20 g (to taste)
• Vegetable oil for frying – 30 ml (how much it will take)
• Soda – 0.5 teaspoon
• Salt – 1 teaspoon (to taste)
• Ground black pepper – 0.3 teaspoon (to taste)

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Instructions

1. Wash the fresh greens and chop finely.
2. Peel, wash, and grate the 2 carrots. Peel and wash the 2 onions, then chop finely.
3. Heat a frying pan over medium heat and add 2 tablespoons vegetable oil. Add the chopped onions and grated carrots, stirring occasionally, for about 5 minutes until the onions are golden.
4. Cut the 0.5 kg beef liver into pieces and grind into a fine paste using a food processor or meat grinder.
5. In a bowl, combine the ground liver, 2 eggs, 3 tablespoons flour, 30 ml milk, 0.5 teaspoon baking soda, 1 teaspoon salt, and 0.3 teaspoon ground black pepper. Mix until smooth.
6. Heat a frying pan over medium heat and lightly brush with vegetable oil. Pour slightly less than a ladle of batter into the pan and spread evenly across the entire pan.
7. Fry the liver pancake for 1 minute on the first side, then flip and fry for 1 minute on the second side until fully cooked.
8. Repeat steps 6–7 with the remaining batter until all pancakes are cooked.
9. Layer one cooked liver pancake on a serving plate, then spread the caramelized onion and carrot mixture on top and drizzle with mayonnaise.
10. Continue stacking the remaining pancakes, spreading the onion-carrot mixture and mayonnaise on top of each layer.
11. Spread the 20 g soft butter across the top layer.
12. Sprinkle the chopped fresh greens over the top.
13. Using mayonnaise, draw a spider web pattern on top for decoration.
14. Cover and refrigerate for 24 hours before serving.

Bon Appetit!