John Myers
Ingredients for 6 servings:
- 6 pancakes, sugar-free, homemade or from the refrigerated section
- 500 g truffle liver sausage
- 2 tbsp cognac
- ½ bunch parsley
- ½ bunch of chives
- 3 apples
- salt and pepper
- butter
- Sugar
Instructions
Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 45 minutes
for the buffet, brunch or as a starter
Mix the liverwurst with the cognac and herbs. Peel the apples, core them, and cut them into 0.5 cm thick rings. Melt the butter in a non-stick pan. Fry the apple rings one at a time, sprinkle with a little sugar and let them caramelize, season with salt and pepper, remove them, and let them cool slightly on a plate. If necessary, add more butter before the next batch of apple rings. Once all the apple rings are fried, spread one pancake with a fifth of the liverwurst mixture, top with a few apple rings, and repeat with four more pancakes. Place the last pancake on top and press down firmly. Garnish with leftover apple slices and chopped parsley, if desired. Refrigerate, let rest for at least an hour, and serve cut into slices. Jars of cranberries go well with the pancake. Served with salad, the pancake cake makes a lovely appetizer for up to six people, or it’s also great for buffets.
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