Beef Liver Cake
A nutrient-dense source of complete protein, iron, and vitamin A from beef liver, this dish is filling while bringing more value than an ordinary savory cake. The sour cream, garlic, and dill filling softens the liver flavor and makes the whole cake gentler and better suited for serving at the table.
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.
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