Beef Liver Cake

Beef liver, Sour cream 30%, Egg, Ghee, Garlic, Psyllium, Dill, Table salt, Table salt, Black pepper

Preparing the liver layersTrim beef liver (500 g), remove the membranes and large ducts, cut it into pieces, and blend until smooth. Add egg (100 g), psyllium (10 g), table salt (4 g), and black pepper (1 g), stir well, and let the mixture stand for 5 minutes so it thickens slightly.Heat a frying pan, grease it with part of the ghee (30 g from the total amount), and cook thin liver layers over medium heat for 2-3 minutes per side. Transfer the finished layers to a plate and cool them completely.Preparing the sour cream fillingMix sour cream 30% (400 g) with garlic (12 g), very finely chopped dill (10 g), and table salt (3 g). Spread the filling over each cooled layer, assemble the cake, and refrigerate for at least 1 hour so the layers can absorb the cream and hold their shape when sliced.

Preparing the liver layers

Trim beef liver (500 g), remove the membranes and large ducts, cut it into pieces, and blend until smooth. Add egg (100 g), psyllium (10 g), table salt (4 g), and black pepper (1 g), stir well, and let the mixture stand for 5 minutes so it thickens slightly.

Heat a frying pan, grease it with part of the ghee (30 g from the total amount), and cook thin liver layers over medium heat for 2-3 minutes per side. Transfer the finished layers to a plate and cool them completely.

Preparing the sour cream filling

Mix sour cream 30% (400 g) with garlic (12 g), very finely chopped dill (10 g), and table salt (3 g). Spread the filling over each cooled layer, assemble the cake, and refrigerate for at least 1 hour so the layers can absorb the cream and hold their shape when sliced.