Liver Honey Cake

Baking and Desserts | European cuisine

⏳ Time

4 hours

🥕 Ingredients

🍽️ Servings

Description

Recipe by David Smith from a popular American restaurant.

Ingredients

Honey - 1.4 oz
Sugar - 3.5 oz
Wheat Flour - 8.8 oz
Chicken Egg - 3 pieces
Activated Baking Soda - 0.2 oz
Butter - 6.2 oz
Chicken Liver - 4.4 oz
33% Cream - 0 fl oz
Salt - 0.1 oz
Korean-style Cabbage Seasoning - 0.1 oz
Green Figs - 1.8 oz
Onion - 0.7 oz
Vegetable Oil - 0 fl oz
Grated Ginger Root - 0.1 oz
Cinnamon - 0.1 oz

Step by Step guide

Step 1

In a water bath, melt 50 grams of butter, 40 grams of honey, 100 grams of sugar, and baking soda for 15-20 minutes. Beat two eggs with the sugar and add them to the mixture. Sift the flour, knead the dough, and place it in a cool place for 2 hours. Divide the prepared dough into small pieces, roll them out, and bake at 374°F for 5-6 minutes.

Step 2

Heat the chicken yolk, 126 grams of butter, and chicken liver in a skillet to a temperature of 122°F. Blend using an immersion blender, adding cream, salt, and spices. Bake in a steam bath at 212°F for 60 minutes.

Step 3

Soak the figs, then boil them until tender. Sauté the chopped onion in vegetable oil, mix it with the figs, and blend until smooth.

Step 4

Spread the chicken liver pâté between the layers and assemble the cake. Top with the crumbs leftover from the layers and decorate with fig jam and fresh figs.