Veal liver cake

We wash the liver thoroughly, dry it. We cut off all veins and films. Cut into large random pieces.

Grind the chopped liver with an immersion blender until a liquid homogeneous puree is obtained.

Peel the onions, rinse and cut into thin half rings.

Heat a small amount of vegetable oil in a frying pan and pour the onion into it. With constant stirring, fry the onion until light blush.

Add salt to taste, eggs, milk and flour to the pureed liver. Knead the batter.

We bake pancakes from the prepared dough in a frying pan. Fry on both sides until golden brown. The thickness of the pancakes should be five to seven millimeters. We put the finished liver pancakes in a pile so that they are soft and do not dry out.

We put the first pancake on a flat dish, grease it with mayonnaise. Put the fried onion on top, distribute it evenly around the entire perimeter. Cover with the second pancake. Thus, we sandwich all the liver pancakes and try to evenly distribute the onion filling between the layers. Lubricate the surface with mayonnaise and sprinkle with chopped herbs for decoration. Let the finished cake stand in the refrigerator for several hours to soak. Before serving, you should take out the cake and let it stand for half an hour at room temperature so that it warms up a little - it is juicier in this form.