Savory Pork Liver Pancake Cake

Name: Savory Pork Liver Pancake Cake
Prep time: 25 min
Cook time: 35 min
Total time: 180 min
Yield: 8 servings
Cuisine: Eastern European-inspired
Ingredients: 500 g pork liver, trimmed; 1 whole large onion, finely grated; 3 whole large eggs; 100 ml milk; 75 g all-purpose flour; 1/2 tsp salt; 1/4 tsp black pepper; 2 tbsp neutral oil, plus more for the pan; 200 g sour cream; 2 whole garlic cloves, finely grated; 2 tbsp chopped dill or parsley

Thin savory pork-liver pancakes layered with garlic sour cream make a chilled sliceable cake.

By Savva LoginovUpdated October 2, 2026

Total 3 hrMakes 8 servings

Jump to Recipe

This savory liver cake stacks thin pork-liver pancakes with a cool garlic sour-cream filling. Blend the liver mixture until smooth and cook each pancake fully before stacking; the centers should be set, not wet. The source leaves frying amounts and layer thickness vague, so this version gives a measured batter and moderate pan heat. Chill the finished cake so it slices cleanly. Trim membrane and vessels from liver; rinse briefly if needed and pat dry. Blend batter Heat a lightly oiled skillet over medium-low; cook thin ladlefuls 2 to 3 minutes per side until set through, then cool on a rack. Mix sour cream with garlic and herbs. Stack cooled pancakes with a thin layer of filling between each; cover and refrigerate at least 2 hours before slicing.

How to tell when it is ready

Stack cooled pancakes with a thin layer of filling between each; cover and refrigerate at least 2 hours before slicing.

Tips

Trim membrane and vessels from liver.
Heat a lightly oiled skillet over medium-low.
Mix sour cream with garlic and herbs.
Stack cooled pancakes with a thin layer of filling between each.

Troubleshooting

If pancakes tear, let them cool fully before stacking.
If batter is too thick, add milk 1 tablespoon at a time.

Substitutions

Use chicken liver instead of pork liver, cooking fully.
Use plain yogurt for some sour cream, expecting a tangier filling.

Variations

Add grated carrot between some layers.
Use a thin mayonnaise-herb filling instead of sour cream.

Serving suggestions

Serve with rye bread.
Add a crisp cucumber salad.
Scatter fresh dill on each slice.
Offer mustard or pickles.

Make ahead

Prepare the measured ingredients in advance. Refrigerate covered and use within 3 days; serve cold or reheat slices until steaming.

Storage

Refrigerate covered and use within 3 days; serve cold or reheat slices until steaming.

Food safety

Cook pork liver thoroughly to 71°C (160°F); prevent raw liver or its juices from contacting ready-to-eat food.

Frequently asked questions

How do I know savory pork liver pancake cake is ready?

Stack cooled pancakes with a thin layer of filling between each; cover and refrigerate at least 2 hours before slicing.

How should I store savory pork liver pancake cake?

Refrigerate covered and use within 3 days; serve cold or reheat slices until steaming.

Serve with rye bread. Refrigerate covered and use within 3 days; serve cold or reheat slices until steaming.

About the author

Savva Loginov

Savva Loginov writes about traditional Ukrainian cooking, including regional dishes, heritage baking and the customs behind familiar recipes. His English guides explain each dish’s context alongside clear, practical cooking instructions.

Savory Pork Liver Pancake Cake