Liver Cake with Pumpkin
by Editorial Staff
A delicious liver cake with pumpkin and cottage cheese cream. The appetizer cake turns out juicy, flavorful, and beautiful. Such a dish of liver and pumpkin will easily decorate your holiday table.
Servings: 12
Ingredients
For the pancakes:
- Beef livers – 500 g
- Milk – 500 ml (+ 500 ml to soak liver in)
- Eggs – 1 pc.
- Boiled pumpkin – 100 g
- Flour – 100 g
- Sour cream – 100 ml
- Olive oil – 1 tablespoon.
- Pepper – to taste
- Salt – to taste
For the cream:
- Cottage cheese – 200 g
- Sour cream – 4 tablespoon.
- Pumpkin – 100 g
- Garlic – 4 cloves
- Onions – 1 pc.
- Olive oil – for frying
How to cook a liver cake with pumpkin:
Directions
- Wash the liver, remove the membrane, and soak it in milk for about 1 hour.
- Cook the pumpkin until soft (for example, in a microwave oven).
- Cut the liver into pieces. Put the liver through a meat grinder along with the cooked pumpkin.
- Add the egg, flour, sour cream, pepper, and salt to taste. Add some milk and mix everything. Pour in the rest of the milk and 1 tablespoon. of olive oil, mix everything, and set aside.
- Grind the cottage cheese, sour cream, and 3 cloves of garlic in a blender.
- Slice the onion into strips.
- Grate the raw pumpkin on a grater.
- Squeeze one clove of garlic, put it in hot olive oil for a few seconds, then remove.
- Fry the pumpkin until soft, put it in a bowl, and cool it down. Fry the onions in the same oil, put it in a bowl, cool it down.
- Mix the cottage cheese, pumpkin, and onions, salt, and pepper to taste.
- Fry the liver pancake. Place it on a plate and coat it with the cottage cheese cream.
- Fry the pancake again, put it on a plate, and coat it with the cream. Fry and coat all the cakes in this way. Leave the cake to cool down, then put it to soak in the refrigerator for a couple of hours.
- Coat the top pancake with sour cream and sprinkle it with pumpkin cubes.
The liver cake with pumpkin is done.
Enjoy your meal!
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