Some of the favorite cakes from childhood are baskets of shortcrust pastry with filling and protein cream. They can't help but arouse your appetite, even if you don't consider yourself a sweet tooth, right? These cute and delicious cakes can be easily made at home. The basis- shortbread dough, the filling is boiled condensed milk, and the protein cream is the mega-popular “wet meringue”.

To prepare baskets with protein cream, take an egg, sugar, powdered sugar, butter, wheat flour, baking powder, lemon juice, boiled condensed milk.

Dough. In a bowl, combine soft butter and powdered sugar. Mix until creamy, add egg yolk, mix again. Sift the flour and baking powder and gradually fold into the buttercream. Gather the dough into a ball and refrigerate for at least 30 minutes.

Then take out the dough, divide it into five equal parts and distribute each part of the dough into special metal molds.

Bake the baskets for 15 minutes at 180 degrees, then carefully remove from the molds and leave to cool.

Protein cream. In a small saucepan, combine sugar, egg white, lemon juice. Place a large saucepan on the stove. Boil water in it (two fingers high), reduce the heat and place our smaller pan on top of this pan of water.

Using a mixer, start beating the egg white mixture for 5-6 minutes. Then remove the pan with the cream from the water bath and beat the cream for another 2-3 minutes. Remember that the amount of proteins determines the preparation time of the cream: if you are preparing a cream from two proteins, then increase the whipping time in a water bath by 1 minute and the whipping time after the bath by 30 seconds. That is, for each subsequent protein, add 1 minute and 30 seconds, respectively.

Free the inside of the cooled baskets from a small amount of dough, place a teaspoon of boiled condensed milk in the indentations.

Using a pastry bag, pipe the protein cream onto each basket, covering the filling with it.

Baskets filled with boiled condensed milk and protein cream are ready!

Despite the fact that there are now many new modern desserts, Soviet “Korzinochki” with protein cream still remain popular. Don't deny yourself a little pleasure and make your own cake.

Sand “Baskets” with protein cream

“Korzinochki” cakes with protein cream are actually very easy to bake, the main thing is to prepare the cream correctly.

Base ingredients:

One egg;
a pinch of baking powder and the same amount of salt;
60 grams butter;
0.15 kg flour;
40 grams of sugar.
For cream:
200 grams of sugar;
two egg whites.

Cooking process:

1. Place all the specified ingredients from the list for the dough, except the egg, into a container and puree with a blender. note that

The oil must be cold.

2. Once you have crumbs, beat in the egg and knead until smooth and put it in the cold for at least 30 minutes.
3. Turn the lump into a layer, cut out round blanks from it, so that they are slightly larger in size than the molds.
4. Place the pieces in the molds, pierce the bottom several times with a fork and cook for about 20 minutes in the oven, turning the heat on to 180.
5. At this time you can make cream. Mix the whites with sugar and start beating with a mixer until a fluffy and white mass is formed.
6. Fill the baked base with cream and the cakes are ready.

With added jam

Shortcrust pastry baskets go very well with any jam.

Many people are familiar with this taste from childhood.

For filler:

Four eggs;
200 grams of sugar;
200 grams of jam.
For the base:
0.1 kg sugar;
0.3 kg flour;
two eggs;
about 200 grams of butter;
a pinch of soda.

Cooking process:

1. Take the butter out of the refrigerator, cut it into small pieces, mix with all other products except flour, beat with a mixer until fluffy, then add the flour and knead with your hands until smooth. Let it rest and cool for 30 minutes.
2. Cut into small pieces, straighten them or roll them out and place them in molds, not forgetting to make punctures with a fork in the bottom. Bake for about 15 minutes at 180 degrees.
3. Now we prepare the filler. Mix the whites with sugar, place this mass in a steam bath and heat it, but do not let it boil, remove and beat until it increases in size.
4. Fill the prepared bases first with jam and then with cream.

How to cook with fruit

If you don’t have a suitable filling on hand, you can always bake shortbread baskets with fruit; they turn out just as tasty.

Required ingredients:

Half a kilogram of shortcrust pastry;
any fruit, such as kiwi, banana, pear;
200 grams of sugar;
four squirrels.

Cooking process:

1. Cut out circles from the dough so that they are slightly larger than the base molds.
2. Place them in molds, make a couple of punctures with a fork and put them in the oven for 15 minutes at 180 degrees.
3. Remove the skins from the fruits and cut into small pieces.
4. Place some fruit in the prepared bases and fill everything with cream.
5. The cream is prepared as follows: sugar and egg whites are mixed, everything is put on the stove, heated, and then whipped until foamy. If desired, you can also put fruit on top of the cakes.

With protein custard

For the dish you will need:

Two squirrels;
a glass of sugar;
130 milliliters of water;
500 grams of shortcrust pastry.

Cooking process:

1. Divide the dough into parts, roll them out or simply stretch them in your hands and place them in molds, then bring them until golden brown at 180 degrees for 15-20 minutes.
2. Combine water and sugar and start heating the mixture. Beat the whites separately well, and then carefully add them to the sugar mixture and continue beating for about five minutes until the desired consistency.
3. Decorate the baked bases with the resulting filling and serve the cakes.

With berries

For dessert you will need:

Raspberries, strawberries and other berries to your taste;
two proteins;
0.2 kg sugar;

Cooking process:

1. Roll out the dough, cut out round pieces from it and place them in special forms for baskets, put them in the oven for 15 minutes, warming it up to 180 degrees.
2. Wash the berries well and dry them.
3. Mix the whites with sugar, heat, and then beat thoroughly until they become a fluffy cream.
4. We place berries in the base, cover everything with filler on top and decorate with berries again.

Cooking with jam

For baking you will need:

200 grams of any jam to your taste;
200 grams of sugar;
three proteins;
half a kilogram of shortcrust pastry.

Cooking process:

1. Divide the shortbread dough into small parts, roll them into circles using a rolling pin, or simply knead them with your hands until the right size.
2. Place the mugs in special molds for baskets, distribute them well, make several punctures in the bottom with a fork and put them in the oven, which we heat to 180 degrees, keep there for about 15 minutes.
3. When the bases are ready, fill them with the chosen jam and proceed to preparing the cream.
4. Mix sugar and egg whites in a saucepan, heat, but do not bring to a boil, then begin to beat with a mixer until a fluffy and white foam forms.
5. Cover the cakes with the prepared cream and are ready to serve. 2. We send all the other components from the list for the test there and bring them to a homogeneous state. Leave it in the refrigerator for a while.
3. We form circles out of it, place them in basket molds and wait for them to turn rosy, setting the heat to 180 and the time to 15 minutes.
4. Combine the sugar for the cream with the egg whites, mix, heat on the stove and beat until fluffy.
5. Fill the blanks with jam or preserves, and cover the top with protein cream.

Baskets with meringue cream.

I often make shortcrust pastry baskets. Mostly I made baskets with raisins and boiled condensed milk. But recently I read a recipe for meringue cream in one of the culinary magazines.

They wrote that it is a very tasty cream, suitable for decorating cakes. Just the other day it was my husband’s birthday, and I decided to diversify these pastries and make shortbread baskets with cream. And indeed, it turned out very tasty and unusual. All the guests were delighted.

The cream is so delicious that everyone was literally licking their fingers. And I was so pleased that now I make this cream very often, decorate pastries and cakes with it, and sometimes make a dessert with jam with this cream. The cream has a caramel flavor. Very tasty, I recommend it to everyone. I am sharing with you a recipe for making shortcrust pastry baskets with meringue cream.

Shortbread baskets with cream recipe:

For the baskets:

250 grams of butter or margarine for baking;

250 grams of sugar;

Flour (as much as the dough will take);

2 tsp baking powder.

For cream:

6 proteins;

100 ml. water;

150 grams of sugar;

Juice of half a lemon.

Shortcrust pastry baskets with cream preparation:

First, let's prepare shortcrust pastry for the baskets.

Once everything is ready, you can knead the dough for the baskets. As I already mentioned, the dough for the baskets will be shortbread. To do this, you need to grate the margarine. To make it more convenient and easier to grate margarine, place it in the freezer for 10 minutes, it will become hard and easier to grate.

Next, sift the flour. To start, take about a glass of flour. Don’t be lazy to sift the flour several times in advance, this will have a positive effect on your baked goods. After all, when sifting, the flour is saturated with oxygen, and the baked goods become airier.

Add baking powder to the flour and mix. Next add the eggs.

And sugar, and knead the dough. The dough turns out like this, but this is not its final form. We put it on the table.

And now add as much flour as needed to form such a lump of dough. Add flour until the dough begins to move well from your hands.

That's it, the dough is ready. The shortbread dough turns out to be very soft and flexible. Now we take our dough, pinch off small pieces from it and form balls. And with these balls we fill the molds for baking the baskets.

Once all the baskets are filled with dough, place the molds on a baking sheet and put them in the oven.

By the way, to prevent the dough from rising, you need to pierce the dough in several places with a fork.

Bake for about 15 minutes, periodically checking the readiness of the baskets. Remove the finished shortbread baskets from the oven.

Remove the baskets from the molds and let them cool. By the way, baked goods come out of these metal molds very quickly, and note that we did not lubricate the molds themselves with anything.

The shortbread baskets are ready, it's time to prepare the cream.

We separate the whites from the yolks. We don't need yolks, but we need to beat the whites well using a mixer. By the way, for the whites to beat well, they must be very cold. It's better if you put them in the freezer for two minutes. Cold egg whites whip very well. Beat for about 10 minutes. You should get a very strong foam.

Now you need to prepare the syrup. To do this, take 100 milliliters cold water, pour it into a saucepan and put it on fire. Add sugar.

Cook the syrup, stirring constantly over medium heat. You need to cook for about 7 minutes. During cooking you need to add the juice of half a lemon.

The main thing is not to overcook the syrup. I'll tell you how to check the readiness of the syrup. Since the syrup is cooked on the basis of sugar, it should turn out to be caramel. At cold temperatures, caramel hardens. Therefore you need to take ice water(before preparing the syrup, put a glass of water in the freezer), and you need to drop a drop of syrup into this water. If the drop instantly hardens and a small caramel forms, then the syrup is ready, and if the drop just dissolves in the water, then you need to cook the syrup some more. Don't be scared, it's not that difficult. The finished syrup should have bubbles like this.

For many, such cakes are a memory from the past. IN Soviet times Such “Baskets” were invariably sold in pastry shops. They are quite simple to prepare, look delicious, and the taste depends on what you use for decoration. There are a lot of options! I think that both children and adults will enjoy drinking tea with these delicious cakes.

Dough:

• Yolks - 2 pcs.
• Margarine (drained butter) - 100 g
• Flour - ok. 1.3 stack. (glass 250 ml)
• Sugar - 1 tbsp. l.
• Salt - 1/3 tsp. no slide
• Baking powder - 1 tsp.
• Vanillin - to taste

Cream:

• Proteins - 2 pcs.
• Sugar - 120 g
• Vanillin - optional

Additionally:

• Jam, fruit - optional

Divide the eggs into whites and yolks.

We put the whites aside - we will need them for preparing the cream, and first we prepare the dough and bake the baskets.

Mix butter with flour and baking powder into crumbs.

Best done with your hands.

Mix the yolks with sugar and salt.

Pour the yolks into the butter crumbs.

We start kneading with a spoon, then continue with our hands.

The dough should be easy to work with and flexible; if it is too soft, add a little flour.

For “Basket” cakes, I use metal or silicone molds.

The number of cakes will depend on the layer of dough that you put in the pan. Some people like the dough thicker, some like it thinner, choose what you like best. IN silicone molds The dough can be made very thin. For metal ones, it’s better to be a little thicker so that it doesn’t break when removed from the mold. Below I will show you one secret if the dough is slightly stuck.

So, put the ball of dough in the mold and spread it with your fingers over the entire surface.

Metal molds should be greased with butter.

This is what it looks like in metal.

And this is in silicone.

Place in the oven for baking.

Determine the time according to your oven.

In mine they bake for about 15 minutes at a temperature of about 180 degrees.

We get the blanks.

This dough for baskets is universal; it can be filled with both protein and butter cream.

If you use oil, the workpieces must cool completely.

If the dough does not want to “jump” out of the metal mold, help it with a toothpick.

This doesn’t happen with silicone ones, but I admit, I prefer baskets made from metal molds.

When all the blanks are removed from the molds, we begin preparing the cream.

The website has detailed description preparations Swiss meringue. In my opinion, it is ideal for filling “Korzinochka” cakes.

You can tint it any color. Here I have a pink one, I used a few drops of gel dye.

Now I’ll show you the variations of this cake. I have cooked it many, many times. Choose what you like or come up with your own.

You can put sour thick jam on the bottom, you will get the same “Baskets” as before, in Soviet times.

You can simply lay out the cream beautifully - it’s also very tasty.

You can arrange the cream in “nests” and put fruit inside.

It turns out very tasty with sour ones - orange, kiwi, strawberry.

Fruits or berries should be placed immediately before serving, but baskets filled with cream can withstand well for several hours at room temperature.

If the meringue is prepared correctly, the cakes will not flow. It happened that those cooked in the evening looked great in the morning if they remained uneaten. Naturally, this is without fruit.

I hope you enjoy “Baskets”.

Bon appetit!

Delicious cake recipes

cake basket

1 hour

370 kcal

5 /5 (1 )

Each taste evokes some associations in us. They can be both good and bad. But there is something that simply cannot evoke bad memories and associations. This is exactly what I want to tell you about today. Everyone remembers the wonderful taste of those cakes that we tried in childhood. Many of them remain our favorites throughout our lives. Therefore, I consider it my duty to teach you how to cook the “Korzinochka” cake at home. This will require a minimum of expenses, but what memories will come flooding back to you! Let's continue the glorious tradition and prepare such a delicious dessert dish for our children.

Recipe for “Korzinochka” cake with protein cream

Kitchen appliances: m ixer or corolla, m Ito, e uhovka.

Ingredients

For the test:

For cream:

How to choose ingredients for such a dish?

Such an unpretentious dish still requires some respect. To make an original cake, you will need to be sure to use premium wheat flour and the highest quality products.

Step-by-step recipe for making “Basket” cakes from shortcrust pastry

Before you start creating a culinary masterpiece, you will need to take the butter out of the refrigerator so that it warms up a little. Only after this can you start preparing the “Korzinochka” cake according to GOST.

Dough

1. Place the butter in a deep container and beat for 4 minutes with a mixer or whisk.
   
   
2. After whipping, you need to add 140 g of sugar. Start the whisking process again and continue until the sugar is completely dissolved. You will have to spend 5 minutes on this.
   
   
3. Separate the yolks from the whites and add the yolks to the container with the butter. Beat for about 5 more minutes.
   
   
4. After this, add 1 teaspoon of baking powder, a pinch of salt and a few drops of rum or vanilla essence.
   
   
5. Mix all the ingredients of the future cake well.
   
   
6. At the very end, add 350 g of flour. Before this, you will need to sift it through a sieve to get rid of unnecessary foreign objects. Start the dough kneading process. You will need to knead it until smooth to get the perfect shortbread dough.
   
   
   
7. Place your prepared shortcrust pastry in cling film and place in the refrigerator for 40 minutes.
   
   
8. You definitely need to roll out the already chilled dough using a rolling pin into a layer whose thickness is about 7 millimeters.
   
   
9. Now you need to distribute all the dough into metal molds.
   
   
   
10. Once you've done this, remove any excess dough that peeks over the edges so that the dough itself is slightly larger than the sides of the pan.
    
    
11. Using a fork, poke many holes in the dough that is in the bottom of each ramekin. This should be done to prevent air bubbles from forming during baking.
    
    
12. Place the prepared forms in the freezer for 15 minutes.
13. Preheat the oven to 215 degrees and bake the baskets for about 15 minutes.
    
    
14. Let the dough cool and remove the pieces.
    
    

Cream

1. Now let's get down to the interesting process of preparing the cream. To do this, mix sugar in water.
   
   
2. Start the process of boiling the syrup.
   
   
3. Boil the syrup to a temperature of 120 degrees. This is approximately 5-6 minutes.
   
   
4. At a temperature of 110 degrees, add citric acid to the syrup.
   
   
5. Start beating the egg whites thoroughly with a pinch of salt. If you use a mixer, beat at medium speed.
   
   
6. When the mixer blades or your whisk leave marks on them while beating the egg whites, begin to slowly pour in the syrup in a thin stream. After you add the syrup, you will need to increase the mixer speed. At this speed you need to beat this entire consistency for 7 minutes.
   
   
   
7. Distribute the cream into cooking bags, and place a very small amount of jam or preserves on the bottom of each basket.
   
   
8. Now you can use your imagination and fill the baskets with cream in any manner. By using different attachments you can create different patterns or exposures.
   
   
   
9. Now your lovely “Basket” cakes with cream are ready.
   
   

Video recipe for pastry “Basket” with protein cream

In this video tutorial for preparing the dish described above, you can find a detailed description of how to prepare the correct dough for the Basket cake.

Cakes Baskets with Protein Custard according to GOST

Wonderful baskets with protein custard from childhood. Try cooking!
Modular paintings to order - https://goo.gl/HC2kh1

For the test:
350 g flour
140 g sugar
200 g butter
3 egg yolks
1 teaspoon baking powder
a pinch of salt
a few drops of rum or vanilla essence

For cream:
3 egg whites (90 g)
180 g sugar
50 ml hot water
1/4 teaspoon citric acid
a pinch of salt

jam or jam.

There are many more cakes and pastries on the channel - https://www.youtube.com/playlist?list=PL6qtETDDG6aMee5mnlJtamYjwH2jLoCbO

All sweet pastries on the channel are here - https://www.youtube.com/playlist?list=PL6qtETDDG6aOv05pgAYHRp0c0TQyqO_aH

#cakes #baskets #Irinahlebnikova

My websites are https://kyxarka.ru and https://pechemdoma.com
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https://youtu.be/JepGC6bjva4

2017-10-05T09:37:39.000Z

Cake “Basket” with fruits

• Cooking time: 60 minutes.
• Number of servings: 6 servings.
• Kitchen appliances: m ixer or corolla, mmetal molds in the form of baskets, with ito, e containers for your ingredients, d ear chamber.

Ingredients

For the test:

For filling:

Step by step recipe

1. Melt all the margarine in microwave oven.
   
2. After this, you will need to mix margarine with granulated sugar and mix.
   
   
3. Add the eggs one at a time into the margarine mixture. You need to add them as you stir.
   
   
4. In a small container you will need to extinguish the soda with a tablespoon of vinegar.
   
   
5. After this, add soda to the dough.
   
   
6. Add the flour to the remaining ingredients and begin stirring with a spatula. When the spatula becomes difficult to knead, use your hands.
   
   
   
7. Hide the dough in the refrigerator for 30 minutes. After this, you need to distribute all the dough into metal forms in the form of baskets.
   
   
8. Preheat the oven to 200 degrees and bake for 10 minutes.
   
   
9. Cool the baskets completely and prepare for the next steps.
   
   
10. Pour a tablespoon of curd into each basket and arrange the fruit as you like.
    
    
    

Now you know thoroughly how to make a “Basket” cake at home!