Liver Honey Cake
Baking and Desserts • European
Description
Recipe by David Smith from a popular American restaurant.
Ingredients
- Honey 0 oz
- Sugar 5 oz
- Wheat Flour 10 oz
- Chicken Egg 3 pieces
- Activated Baking Soda 0 oz
- Butter 5 oz
- Chicken Liver 5 oz
- 33% Cream 0 fl oz
- Salt 0 oz
- Korean-style Cabbage Seasoning 0 oz
- Green Figs 0 oz
- Onion 0 oz
- Vegetable Oil 0 fl oz
- Grated Ginger Root 0 oz
- Cinnamon 0 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 375°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 120°F. Blend using an immersion blender, adding cream, salt, and spices. Bake in a steam bath at 210°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.
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