Layered liver cake

Dishes with liver are rather popular in Ukrainian families, and a layered liver cake is an important part of the national Ukrainian cuisine. This dish is usually served as a starter on different celebrations and often can be found on Slavic wedding tables.

The cake we are cooking today is going to turn liver haters into converts. It has a soft and juicy onion-carrot filling that goes great with liver. Plus, the dish looks gorgeous and will surely be the centerpiece of your table!

Apart from being tasty and wholesome, liver is very useful. It's not a secret that liver is a rich source of numerous nutrients vital for human health. Liver is a storehouse of a vitamin A, D, B12, and C as well as copper and phosphorus. What is more, it’s an abundant source of easily-absorbed iron.

Combining a wealth of healthy benefits with refined taste and appetizing look, this dish is the one to be tried!


  • 2 carrots
  • 500 ml milk
  • 2 bulb onions
  • 3 chicken eggs
  • 1 kg (35 oz) of beef liver
  • 350 g (12 oz) wheat flour
  • basil leaves  (for decoration)
  • fresh parsley (for decoration)
  • 1 fresh tomato (for decoration)
  • vegetable oil (for frying)
  • mayonnaise – to taste
  • ground black pepper – to taste
  • salt – to taste


Rinse beef liver under cold water. Remove fat and all visible membranes, cut the liver into medium pieces and then put it through a meat grinder. Add eggs, milk, and flour gradually, one by one. Mix everything thoroughly and then season with salt and black pepper. The mass consistency should be smooth and remind the one for pancakes.

Preheat a frying pan greased with vegetable oil and pour some of the liver mixture above the pan so it forms a pancake. The thickness of the pancake should be no more than 5 mm. Liver pancakes cook very fast, so be careful to not overcook and dry them up. As soon as your pancake starts to change the color around the edges, turn it over. Repeat until you use all of the liver mixture.

In the meantime, peel and wash carrots and bulb onions. Chop the onions and grate the carrots on a medium grater. Sauté the ingredients in a separate skillet until soft.

Now let’s arrange the pancakes into a cake. Put a crepe on a serving plate and spread mayo over it. Evenly spread above some of the fried onion-carrot mixture. Cover with the next pancake and repeat with mayo and onion-carrot mass. Repeat the procedure until you ran out of crepes. Finish with a pancake greased with mayo and decorate with fresh parsley, basil leaves, and tomato cut in the form of a flower.

Let the cake soak in a fridge for at least a couple of hours, preferable overnight. Cut into wedges. Serve cold.

Enjoy your meal!

Tip! To avoid a dry cake, don’t skimp on the mayonnaise. It’ll get absorbed into the pancakes and help the cake set.

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