Liver cake with cheese
0
681
Kitchen
European
Calorie content
184.4 kcal
Portions
4 port.
Cooking time
12 h.
Proteins *
7.3 gr.
Fats *
10.7 g
Carbohydrates*
19.9 gr.
The liver is a very useful by-product, however, in its usual form, not everyone likes it, and especially children. But adults will appreciate a cake made of delicate liver cakes for its original taste, and children for an interesting presentation.
Ingredients
Cooking process
Line the cake pan with cling film so that the film hangs over the edges of the cake pan.
Grate the cheese on a fine grater. Combine cheese, mayonnaise, and minced garlic.
Put the first crust on the bottom of the mold, brush it with cheese-mayonnaise dressing, cover with the next liver crust. Alternate between the dressing layers until they are finished. You do not need to grease the last cake, wrap the edges of the film over the cake and put the mold in the refrigerator for 8-12 hours.
Grate the cheese on a fine grater. Combine cheese, mayonnaise, and minced garlic.
Put the first crust on the bottom of the mold, brush it with cheese-mayonnaise dressing, cover with the next liver crust. Alternate between the dressing layers until they are finished. You do not need to grease the last cake, wrap the edges of the film over the cake and put the mold in the refrigerator for 8-12 hours.
Bon Appetit!