Chicken liver pancake appetizer cake with boiled eggs
Chicken liver pancake cake will decorate not only any holiday feast, it can also be prepared for a home lunch, dinner, or a picnic. You just need to fry crispy pancakes and make a liver filling with boiled eggs, and then assemble the cake and decorate it at your discretion. Products (for 8 servings)
For the pancakes:
Flour - 350-400 g
Kefir (fat content 1%) - 1 l
Eggs - 5 eggs
Vegetable oil - 100 ml + for frying
Water (boiling water) - 200 ml
Salt - 1 tsp.
*
For stuffing:
Chicken liver - 900 gr
Eggs - 6 pcs.
Onions - 200 gr
Vegetable oil - 2 tablespoons
Mayonnaise - 5 tbsp.
Sour cream - 3 tbsp.
Pepper - 3 units
Cloves (dried buds) - 2 pcs.
Dried marjoram - 0,5 tsp.
Ground black pepper - to taste
Ground paprika - 1 tsp.
Salt - to taste
*
Additional (optional):
Fresh herbs - for servin
Prepare all the ingredients.
Buy fresh chicken liver from a trusted store. Rinse the liver thoroughly, cut off the membranes.
Be sure to wash the eggs before using with warm water.
Sift the flour.
Kefir is suitable for any fat content.
The first thing to do is to make the pancakes. Break the eggs into a bowl. Then add salt. Whisk with a whisk until smooth.
Then add kefir to the eggs. Stir to mix.
Add unscented vegetable oil to the egg/kefir mixture. Stir until smooth.
Sifted flour (you may need up to 400g - it is 3 cups of 200 ml) gradually add to the liquid ingredients. Mix until homogeneous.
Pour in boiling water. Stir it. The dough should not be very liquid. Allow it to rest for 10-15 minutes.
Heat a frying pan and grease with vegetable oil.
Pour in a ladleful of the liquid batter and spread it all over the bottom, rotating the pan in a circle. Fry the pancakes until brown on both sides.
If the pancake tears when you flip it, sprinkle some flour into the batter and continue frying.
Cool the pancakes when they are ready and I had 18 in diameter.
To make the cake I needed 10 pancakes.
Now we're going to stuff.
Put chicken liver in boiling salted water.
Add to the liver sweet peppers and cloves. Stir and bring to the boil. Cook over low heat for 15 minutes.
Rinse cooked liver in a colander and leave to cool.
Boil eggs (6 pcs.) in salted water. In cold water cool eggs and peel.
Leave half of one egg for decoration, cut the rest in large pieces.
Put the chicken liver and the chopped eggs through the meat grinder.
Peel the onion and cut into small cubes.
Heat vegetable oil in a frying pan and fry onion for 5-7 minutes over low heat. Let cool.
Add cooled onions to liver and eggs.
Add sour cream, mayonnaise, paprika, marjoram, salt and pepper to liver. Stir to combine.
The finished stuffing can be chopped with an immersion blender if you want a more homogeneous mass. I didn't.
Place the pancake on a flat dish. Grease it with a portion of the liver filling.
Assemble the cake in this way, alternating pancakes with the filling. Lightly press each pancake. Cover the top of the cake with the ninth pancake.
Spread the remaining biscuit filling on top and on the sides.
Cut the tenth pancake into 8 segments (you can also cut into 12). Attach each pancake segment wide side down to the filling and narrow side down to the center.
Place the remaining egg half in the center and garnish with greens.
Place the pancake cake in the refrigerator for 1-2 hours.
The appetizer pancake cake with chicken liver and boiled eggs is ready to serve.
Bon appetit