Liver cake

Finely chop the onion (1 piece) and grate the carrot (1 piece) on a coarse grater.

Sauté the vegetables in clarified butter (1 tbsp) until golden brown. Add a bay leaf (1 piece), cover with a lid, and let it cool.

Rinse the liver (700–800 g) and blend it until smooth. Add flaxseed flour (3 tbsp), eggs (3 pieces), salt, and pepper to taste. If desired, add sour cream (2 tbsp). Mix well.

Heat a frying pan and cook the liver mixture in small portions, like pancakes. Fry each patty on both sides until cooked through (about 1–2 minutes per side).

For the sauce, blend the avocado (1 piece) with garlic (1 clove) and a pinch of salt. You can substitute it with fatty sour cream (to taste).

On a flat plate, place the first cooled patty, spread it with sauce, then add some sautéed vegetables. Repeat the layers to form a cake. Decorate the top with grated egg whites and yolks of a boiled egg (1 piece).

Place the cake in the refrigerator for 1–2 hours to soak.