Name: Ukrainian Liver Cake (Печінковий торт)
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 5 Eggs (2 hardboiled and reserved); 500 grams Liver (Pork or Chicken; chopped finely); 1 Onion (yellow; finely chopped); 125 ml Milk; 50 grams Butter (browned); 4 tbsp Flour; 1 pinch Salt; 1 pinch Baking Soda; 1 tbsp Vegetable Oil; 1/2 cup Mayonnaise (or to taste)

Jump to Recipe Print Recipe

Ukrainian Liver Cake Печінковий торт Recipe

This is one of my favorite Ukrainian recipes, and my main request from Alona’s babusya every time I stay over for holidays. This Ukrainian Liver Cake recipe is quite easy, but so delicious and rich. Finally, after four years of eating it, I determined it was time to learn her recipe.

In Ukrainian it is called Печінковий торт which simply translates to liver cake. However don’t think it is simply a liver flavored bready cake like chocolate, or red velvet. No, it is more like a savory crepe cake. Thin layers of the liver batter are cooked in a pan and layered.

Making the layers of the Ukrainian Liver Cake — Just pouring the batter in a thin layer on the hot pan (that’s probably older than I am).

If you have been following the blog for a while you may know that I love traveling to other countries and learning authentic recipes. Like how two weeks ago I was in Sri Lanka learning how to make an authentic Sri Lankan Roti. Or a month ago in Indonesia learning how to make Bumbu Bali/Base Gede from a farmer an hour north of Ubud. It only makes sense that I start to learn authentic recipes from the county I live in.

Of course, what better teacher is there than a village grandmother. Someone who has been making this Ukrainian liver cake for many, many years is the perfect person to learn from. Not to mention now that it is up on the site her recipe is forever documented.

As the cake is meant to be eaten cold, no need to do this quickly or try to keep the layers warm.

Like most Ukrainian recipes, the one for this Ukrainian liver cake involves mayonnaise. I suggest making your own homemade mayonnaise, but you can easily just use store-bought if that is easier.

Storing Ukrainian Liver Cake

Ukrainian Liver Cake as part of a big holiday spread.

We actually made this the day before a big family holiday dinner, and it keeps perfectly well in the fridge, or just on a counter top if it is the middle of winter.

I’ve kept this cake at slightly lower than room temperature just covered with a cake dome, and the cake has stayed fresh nearly a week. I don’t know if it stays fresh longer than that as I always tend to eat it pretty quickly. If you’re looking for something to wash down the cake with, I’d recommend making a traditional Ukrainian Kompot (also from grandma’s recipes)

Ukrainian liver cake slice (cross-section) — Look at those layers

Ukrainian Liver Cake Liver Type?

Yes, I know some people don’t like liver. If it’s the base liver flavor then maybe this dish is not for you. If your only experience has been mashed liver and onions, I still think you should give this a shot as you won’t be chewing on large pieces of liver. In fact, this recipe is best with pig liver instead of chicken, but you can absolutely use both.

Ukrainian Liver Cake (Печінковий торт)

A savory crepe cake made of pig liver. This may be my favorite Ukrainian recipe and my favorite request of babushka.

5 from 1 vote

Print Pin

Course: Appetizer, Main Course, Main Dish, Side Dish

Cuisine: European, Ukrainian

Keyword: Liver, Liver Cake, Offal, Ukrainian Liver Cake

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Servings: people

Calories:

Cost: $5

Equipment

Ingredients

5 Eggs 2 hardboiled and reserved
500 grams Liver Pork or Chicken; chopped finely
1 Onion yellow; finely chopped
125 ml Milk
50 grams Butter browned
4 tbsp Flour
1 pinch Salt
1 pinch Baking Soda
1 tbsp Vegetable Oil
1/2 cup Mayonnaise or to taste

Instructions

In a bowl combine 3 eggs, the liver, milk, flour, salt, and baking soda. Slowly trickle in the browned butter.
Use some vegetable oil to grease a pan and on a medium heat add just enough batter to cover the bottom. Let cook for a couple minutes, then flip and cook for another minute. Place off to the side until all liver crepes are cooked.
Assemble the cake. Layer of liver crepe, thin smear of mayonnaise, and continue. This recipe makes about 15 layers, which you can separate into 3 5-layer cakes, or just make a big 15 layer liver cake. It is entirely up to you.
On the top, add a final thin layer of mayonnaise and some crumbled hard boiled egg. Garnish with parsley or kale and serve cold.

Notes

This recipe can hold for up to a week in a cold environment.

Did you make this?Mention @CookingToEntertain or tag #cookingtoentertain and let me know how it was!

Cooking To Entertain’s Favorite Ukrainian Recipes

dill potatoes with pork belly — **Dill Potatoes With Pork Belly**

Ukrainian mulled wine recipe white — **Ukrainian Mulled Wine**

Ukrainian Liver Cake (Печінковий торт) Recipe

This recipe post may contain affiliate links. If you purchase through the links it allows the site to make money at no additional cost to you. For more information please see Cooking To Entertain’s Policy page.

Find more stuff to do in Ukraine by going to Alona’s travel blog!