———INGREDIENTS——-

Filling Ingredients

* 6 shredded organic carrots (you can add more if you like)

* 2 organic white onions (you can add more if you like)

* 1 teaspoon of brown sugar

* Pepper (to taste)

* Salt (to taste)

* Olive oil (for sautéing)

* Fresh herbs (like organic dill or organic parsley) - finely chopped, for garnish

Optional Garnish:

• Grated hard-boiled eggs (to sprinkle on top)

• Additional fresh herbs or scallions

Mayo Icing Ingredients

* 250 ml of olive oil

* 1 spoon of salt

* 1/2 spoon of sugar

* 1/2 spoon of mustard

* 2 spoons of fresh lemon or lime juice

* 1 organic egg

Liver Blini Ingredients

* 4 organic eggs

* 1 1/2 cups of raw organic milk

* 1/2 kg of grass-fed cow liver

* 2-3 spoons of flour (I used Einkorn)

* Olive oil (for frying)

———TOOLS ——-

Filling Tools:

* Peeler (to peel carrots)

* Grater (like a cheese grater, for shredding carrots)

* Knife (to chop onions)

* Sauté pan

* Spatula

Mayo Icing Tools:

* Hand blender

Liver Blini Tools:

* Blender

* Mixing bowl

* Blini pan

* Ladle spoon

* Long spatula

———DIRECTIONS ——-

Filling Instructions:

1. Prepare the Carrots:

• Wash and peel the carrots using a peeler.

• Grate the carrots using a grater until finely shredded.

2. Prepare the Onions:

• Peel the onions and finely chop them with a knife.

3. Cook the Filling:

• Heat olive oil in a sauté pan over medium heat.

• Add the chopped onions and cook until they are soft and transparent, stirring occasionally.

• Stir in the shredded carrots, mixing well with the onions.

• Add salt & pepper to taste, along with the teaspoon of brown sugar.

• From time to time, add a small amount of water to the pan to help soften the carrots and prevent them from burning. Sauté until the carrots are tender and fully cooked.

4. Set Aside:

• Remove the filling from heat and let it cool slightly. Reserve it for assembling the cake layers.

Mayo Icing Instructions:

1. Combine Ingredients:

• Pour 250 ml of olive oil into a tall mixing cup or container.

• Add 1 spoon of salt, 1/2 spoon of sugar, 1/2 spoon of mustard, 2 spoons of fresh lemon (or lime) juice, and 1 organic egg.

2. Blend:

• Insert the hand blender into the cup, ensuring the blades are fully submerged in the mixture.

• Blend at a steady speed until the mixture emulsifies into a thick and creamy mayo-like consistency.

3. Adjust Seasoning (Optional):

• Taste the icing (mayo) and adjust seasoning (e.g., add more salt, sugar, or lemon juice) to suit your preference.

4. Set Aside:

• Transfer the mayo icing to a bowl and set aside until it’s time to assemble the cake.

Liver Blini Instructions:

1. Prepare the Liver:

• Peel the liver (if necessary).

• Chop the liver into small strips or pieces for easier blending.

2. Blend the Mixture:

• In a blender, combine the liver and raw organic milk. Blend until the mixture is completely smooth.

• Pour the blended mixture into a mixing bowl.

3. Add Remaining Ingredients:

• Into the liver mixture, whisk in the eggs and gradually add the flour (2-3 spoons, depending on desired consistency). Mix well until fully combined.

4. Cook the Blini/crepes:

• Heat a small amount of olive oil in a blini pan (or non-stick frying pan) over medium heat.

• Pour a thin layer of batter into the pan, swirling to spread evenly, creating a pancake or crepe-like texture.

• Fry for about 1–2 minutes on each side until golden and cooked through. Repeat until all the batter is used.

5. Cool and Set Aside:

• Once cooked, stack the blini on a plate (you can assemble the cake in the end if you are working alone).

Once everything is prepared you can start assembling the layers of the liver blinis with the filling, stacking them to create a “cake.”

Assembling the Liver Cake

Directions

1. Layer 1:

* Place a liver blini on your serving plate.

* Spread a thin layer of mayo icing on top.

* Over the mayo icing, add a layer of the carrot and onion filling, spreading it evenly.

2. Repeat:

* Continue layering by alternating liver blinis, mayo icing, and carrot-onion filling until all the blinis are used.

3. Finish with Garnish:

* On the top layer, spread a final layer of mayo icing.

* Garnish with fresh herbs, grated hard-boiled eggs, or any other preferred toppings.

4. Serving:

* This dish can be served warm, as the flavors are fresh and vibrant. (I prefer it warm)

* Alternatively, you can chill the cake before serving to allow the flavors to meld together. (Most people prefer it chilled)