A cake recipe for all foodies:
Melt the butter in a saucepan over mild heat, then cool for at least 15 min.
Now prepare an orange-port reduction: very simply caramelize a tablespoon of sugar (that is, in a dry saucepan over medium heat until light brown). Extinguish with the juice of one orange, add port, cloves and vanilla. Simmer for a minute, pass through a sieve and cool for a few minutes.
Cut the calf’s liver into cubes and put it into a high baking dish. Add eggs, cognac, 2 tsp salt, 1 tsp pickling salt and pepper. Blend very finely with a hand blender, then strain through a hair sieve into a suitable bowl. Using a whisk, mix in the reduction first, then the melted butter (without the whey at the very bottom of the butter cooker).
Spread a small loaf pan or baking dish with plastic wrap (overlapping on all sides) and pour in the calf’s liver mixture. Close and cover with the overlapping foil. Put it on the roasting pan of the oven, pour 1 l of warm water and cook for 50 min in the oven at 100 degrees. Then let it cool down and put it in the refrigerator (at least 8 hours), preferably for one night. Before serving, remove from the mold and cut into slices about 1 centimeter thick.
A few minutes before serving, peel four oranges thickly with a very sharp kitchen knife and cut out the fillets. In a bac
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