📝 About This Recipe
Pechenochniy Tort is a stunning centerpiece of Russian celebratory tables, transforming humble liver into an elegant, multi-layered savory 'cake'. Thin, crepe-like liver pancakes are stacked high with a luscious filling of caramelized onions, sweet carrots, and garlic-infused mayonnaise. It is a rich, velvety delicacy that tastes even better the next day once the flavors have harmoniously melded together.
🥗 Ingredients
The Liver Batter
- 800 grams Beef or Chicken Liver (cleaned of membranes and veins)
- 3 pieces Large Eggs (at room temperature)
- 250 ml Whole Milk (full fat preferred)
- 150 grams All-purpose Flour (sifted)
- 3 tablespoons Vegetable Oil (plus extra for frying)
- 1 teaspoon Salt (to taste)
- 1/2 teaspoon Black Pepper (freshly ground)
The Savory Filling
- 3 large Yellow Onions (finely diced)
- 3 large Carrots (grated)
- 350 grams Mayonnaise (high quality, full fat)
- 4-5 cloves Garlic (minced or pressed)
- 2 tablespoons Butter (for sautéing)
Garnish and Finish
- 2 pieces Hard-boiled Eggs (whites and yolks separated and grated)
- 1/2 bunch Fresh Dill (finely chopped)
- 4-5 pieces Cherry Tomatoes (halved for decoration)
👨🍳 Instructions
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1
Rinse the liver thoroughly. If using beef liver, soak it in milk for 30 minutes to remove bitterness, then pat dry and remove any tough connective tissue.
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2
Pass the liver through a meat grinder or process in a high-speed blender until completely smooth and liquid in consistency.
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3
In a large mixing bowl, whisk together the liver puree, eggs, milk, salt, and pepper until well combined.
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4
Gradually whisk in the sifted flour and 3 tablespoons of vegetable oil. The batter should be slightly thicker than a traditional crepe batter but still pourable.
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5
Lightly oil a 20cm (8-inch) non-stick skillet and heat over medium heat. Pour a ladle of batter, swirling to cover the bottom thinly.
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6
Fry each liver pancake for about 2-3 minutes per side until browned and cooked through. Stack them on a plate and let them cool completely.
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7
Prepare the filling by sautéing the onions in butter and oil until translucent. Add the grated carrots and cook over medium-low heat until soft and golden (about 10-12 minutes).
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8
In a small bowl, mix the mayonnaise with the pressed garlic. Season with a pinch of salt if needed.
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9
To assemble, place one liver pancake on a serving platter. Spread a thin, even layer of the garlic mayonnaise over it.
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10
Distribute a few spoonfuls of the onion-carrot mixture over the mayonnaise. Top with the next pancake and repeat until all layers are used.
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11
Coat the top and sides of the entire 'cake' with the remaining garlic mayonnaise to seal in the moisture.
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12
Decorate the top with the grated egg whites around the edges and the grated yolks in the center. Sprinkle generously with fresh dill.
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13
Refrigerate the cake for at least 4-6 hours, or ideally overnight, to allow the layers to soften and the flavors to penetrate the pancakes.
💡 Chef's Tips
For the smoothest texture, use chicken liver as it is milder and more delicate than beef. If the batter is too thick, add a splash more milk; if too thin, a tablespoon of flour. Don't overcook the pancakes, or they will become rubbery; they should be just firm and browned. Use a springform pan ring during assembly if you want perfectly straight sides. Always let the filling cool before spreading, otherwise the mayonnaise will melt and become greasy.
🍽️ Serving Suggestions
Serve chilled, cut into wedges like a traditional cake. Pairs beautifully with a crisp, dry white wine or a chilled shot of premium vodka. Serve alongside a fresh cucumber and tomato salad to cut through the richness. Accompany with dark rye bread for an authentic Russian experience. Garnish with pomegranate seeds for a pop of acidity and color.