How to make delicious shortbread baskets with protein cream? Basket cake with protein cream.

Baskets with meringue cream.

Baskets from shortcrust pastry I cook often. 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 prepare sand 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.

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.

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 we add as much flour as needed to form such a lump of dough. Add flour until the dough begins to come away from your hands well.

That's it, the dough is ready. The shortbread dough turns out to be very soft and flexible. Now take our dough and pinch it off small pieces 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 of cold water, pour it into a saucepan and put it on the 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.

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Description

Seductive shortcrust pastry baskets with snow-white protein custard. How can you resist such a dessert! To be honest, these cakes have always attracted me with their appearance. And now I will tell you in detail and show you how to regular products You can cook this delicious beauty.

Shortbread baskets can be filled not only with protein cream; they also go well with custard. For example, with diplomat cream! I like to experiment, so sometimes I add white chocolate to the cream!

Well, what kind of baskets with custard and no berries? These baskets are a must have fresh berries. To make them look more impressive, coat the berries with jelly filling.

Ingredients:

for shortcrust pastry:

• drain butter - 150 gr. (I took 100 grams of drained margarine and 50 grams of drained butter),
• vanilla sugar- 1 package,
• sugar - 100 gr.,
• a pinch of salt
• sour cream - 1 tbsp. spoon with a small slide,
• one raw egg(preferably 2 yolks),
• baking powder - 1 teaspoon (or 0.5 teaspoon of soda),
• flour - 2 cups (320 gr.).

for protein custard:

• egg whites- 4 pcs.,
• sugar - 300 gr.,
• water - 80 ml.,
• pinch citric acid(about 1/4 teaspoon),
• any berry or fruit jam with sourness - for filling.

How to cook:

I have tried not a single shortcrust pastry recipe. To be honest, when I baked these baskets, I prepared two types of dough. Both recipes are good, but I settled on today's. The second one you probably know. This is when butter and flour are first ground into crumbs, and then the rest of the products are added. In truth, on open pie This dough is just right, but, in my opinion, not very good for baskets.

There is nothing difficult about preparing shortcrust pastry for baskets. The baskets are prepared and baked very quickly, but you will have to work with the cream. Unless, of course, you have a stand mixer? Then I envy you. But as they say, if you are afraid of wolves, don’t go into the forest. We arm ourselves with a hand mixer and get to work. But before that, let's first prepare shortbread dough.

1. Butter + margarine, room temperature, combine with sugar and vanilla. Using a mixer, beat these products until smooth. I noticed that if instead of sugar you take powdered sugar, desired result can be achieved faster. After this, add the egg and continue beating.

2. Simmer the soda in the sour cream for a minute or two. Then pour the sour cream into a common bowl, mix and sift the flour, adding a pinch of salt. After adding the first glass of flour, we continue to work with the mixer. After adding the second glass of flour, set the mixer aside and arm yourself with a spoon.

Mix the ingredients thoroughly until you get soft dough. This is what the dough looks like. It is advisable to cool the shortbread dough. Place it in the refrigerator for half an hour. WITH chilled dough easy to work.

I divide the resulting ball of dough into exactly 20 parts.

That is, the total weight of the dough was more than 600 grams. Each cut piece of shortcrust pastry weighed 30 grams. To bake shortbread baskets you will need metal molds. None silicone molds no good.

There is no need to lubricate the molds. Just use your fingers to spread the dough throughout the mold and you're done. To prevent the dough from swelling during baking, be sure to prick them in several places with a fork.

While you are playing with the shortcrust pastry, turn on the oven.

Shortcrust pastry baskets bake for about 20 minutes at 180ºС. Baking time is different for everyone (it all depends on the oven). And in the end we get beautiful ruddy baskets. By the way, they are very easy to get out of the molds.

For my shortbread baskets I prepared the famous protein custard, based on sugar syrup. Dear friends, step by step recipe I already have the cream and I invite you to get the recipe. Don't be too surprised, since the recipe has been slightly changed.

Start preparing the cream when the baskets are baked. Otherwise, you will get carried away with preparing the cream, and the baskets may burn. But this is just in case. Well, the shortbread baskets are baked and cooling, and we will start preparing the protein cream. An excellent cream for decoration: low in calories, keeps its shape well, beautiful and also very tasty.

And for the most impatient I can offer similar recipe protein cream for decoration and you can follow it.

3. First fill the cooled baskets with jam (1 teaspoon), then decorate with protein cream. You can decorate the sand baskets by sprinkling them with cocoa powder or grated chocolate.

These are the shortcrust pastry baskets I made with protein cream.

Dear friends, don’t be shy, pour some tea and treat yourself.

A crumbly tartlet filled with incredibly tender, airy protein cream, like a summer cloud, captivates more and more generations with its taste. Today we invite you to prepare cakes familiar from childhood at home.

Dough for baskets

Of course, no one will dispute the fact that the main criterion for high-quality shortcrust pastry is its friability. But sometimes there are real debates about how to properly prepare this dough. We will present to your attention two methods, and you can choose which one you like best. Each of them is equally good, and the result will certainly please you.

Cooking time - 1.5–2 hours
Number of servings - 12–15
Difficulty of preparation: medium
Occasion: birthday children's party, buffet

For the test:

• wheat flour premium- 300 g;
• butter – 200 g;
• granulated sugar – 120 g;
• chicken eggs - 2 pcs. (or 4 yolks);
• salt - a quarter tsp.

Cooking method No. 1

1. Combine butter softened at room temperature with granulated sugar and beat with a mixer. As a result, the sugar crystals should completely dissolve, and the mass should increase slightly in volume and take on a creamy, homogeneous structure. However, remember that beating too long can cause droplets of liquid to be squeezed out of the oil, and the dough will be hopelessly spoiled.
2. Add eggs. To make the shortbread baskets with cream crumbly and tender, it is better to use only yolks for the dough. After all, proteins give density and elasticity to ready-made flour products. You can replace 2 eggs with 4 yolks.
3. Add the sifted flour to the butter mixture and mix gently. It is not recommended to knead shortbread dough for a long time; this negatively affects its quality. Try to do this with a minimum number of movements so as not to clog the structure.
4. Wrap in cling film and place in the refrigerator for 30 minutes. During this time, the dough will ripen, become much harder and more elastic, and will become easier to work with.

Cooking method No. 2

In this case, chilled butter is used. Let's share a secret: it will be much better if you pre-cool not only the oil, but also the cutting board and grater. This is especially true if the kitchen is hot.

1. Rub the butter onto coarse grater. To prevent the oil from sticking to the metal during the process, periodically dip it in flour. You can also chop the butter into small pieces with a knife.
2. Mix the flour and chopped butter with the sifted flour and rub well with your hands. You should end up with fine flour crumbs.
3. Add eggs and knead the dough. Then wrap it in cling film and place it in a cool place for 30 minutes.

Baking baskets

1. Form the dough into a cylinder and divide it into 10 equal parts. Lightly roll out each piece with a rolling pin, trying to keep them the same thickness.
2. If you have silicone molds or with a non-stick Teflon coating, then no preparatory manipulations are needed. It is better to grease steel molds butter or margarine, and then sprinkle with a thin layer of flour. Should not be used vegetable oil or melt the butter, otherwise it will not be possible to form the blanks.
3. Using your fingers, press the pieces of dough to the bottom and ribs of the molds, cutting off the excess protruding from the top with a knife. To prevent deformation during baking, all pastry chefs advise placing a handful of peas or beans wrapped in foil on the bottom of each basket.
4. Preheat the oven to 180 degrees. And bake the pieces for 10 minutes. Remove the foil with the peas and place in the oven for another 5 minutes until they brown. Baking time may take a few minutes longer, it all depends on the characteristics of your oven.

Filling

Of course, the filling for cakes can be absolutely anything. If previously on sale there were mainly baskets with protein cream, today the assortment has expanded significantly. Fillings from curd cheese, supplemented seasonal fruits and berries. Whipped cream is used to decorate them.
We will not deviate from the classics and will provide a recipe with a photo of the protein cream.

Ingredients:

• granulated sugar - 200 g;
• squirrels chicken eggs- 3 pcs.;
• water - 55 ml.

Preparation

Curd cheese cream

For those who are not fans of meringue, we suggest making cheese cream. You can use this cream for cakes and not just for brownies.

Ingredients:

• curd cheese - 350 g;
• butter - 120 g;
• powdered sugar - 100 g.

Preparation

Another confectionery secret. When will you cook cheese cream, it is very important to observe the temperature regime.

Butter should be used at room temperature, but cheese should be properly cooled. The cream will turn out incredibly soft and flexible.
Mix all ingredients in a bowl and beat with a mixer. It will take 5-7 minutes for thorough mixing.

If you wish, you can add vanilla sugar, ginger, cognac or any extract whose aroma you like to the cake cream.

Assembly

Place the cream in the cake basket using pastry bag with a toothed nozzle. However, if you haven't got one yet, don't despair. Take a thick cellophane bag, cut off one corner, now you have an improvised bag.

Those who have bought shortbread baskets filled with protein cream know that they contain jam or marmalade inside. You can stick to the classics, or you can use fresh fruit and berries.
Some pastry chefs recommend putting the cake with protein cream in the oven for 3-4 minutes.

Try it - and you won't regret it! This will only enhance the taste, and the egg whites will undergo heat treatment.

The article uses photos from the sites: cdn-nus-1.pinme.ru, lukino.ru, i.ytimg.com, 3.bp.blogspot.com

Despite the fact that there are now many new modern desserts, Soviet “Korzinochki” with protein cream still remain popular. Don't deny yourself 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 of butter;
0.15 kg flour;
40 grams of sugar.
For cream:
200 grams of sugar;
two egg whites.

Cooking process:

1. Everything listed ingredients from the list for the dough, except for the egg, place in a container and beat 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 mixture on steam bath and heat, but do not let it boil, remove and beat until increased in size.
4. Fill the prepared bases first with jam and then with cream.

How to cook with fruit

If you don't have it at hand suitable filling, then you can always bake shortbread baskets with fruit, they turn out no less 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. B ready-made basics place some fruit 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 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 to the desired size.
2. B special molds for the baskets, put the mugs, 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 golden brown, 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.

First you need to make the dough for the baskets. Take the butter out of the refrigerator for an hour and a half before preparing the remaining ingredients.

Sift flour into a bowl, add sugar, eggs, vanilla sugar and softened butter cut into pieces.

The butter must be soft and not melted, otherwise the dough will seem watery, and the temptation to add flour is great, but this cannot be done! If shortbread dough is “filled” with flour, finished form it will not be tender and crumbly, but dense and hard.

Knead into a soft, homogeneous plastic mass. Cover with film and let sit for 5-10 minutes just on the table. If it sits longer, the shortcrust pastry baskets with protein cream will not turn out so tender.

Grease the molds for baskets or muffins with butter. This step is optional, just to be on the safe side. And if you have silicone molds, then you don’t have to lubricate it at all.

Roll out the dough into a layer 5 mm thick and cut out circles slightly larger than the mold. Place a circle of dough on the mold, press it in and trim the edges. Place the molds with the dough on a baking sheet.

Place the baking sheet in the oven preheated to 180°C and bake for 12–15 minutes.

Before baking shortbread baskets, you can cover them with a circle of foil, pour some beans or peas inside and only then put them in the oven. In this case, the bottom of the baskets will definitely not rise, that is, more filling will fit inside the cake.

Place the finished baskets in the molds on a wet, cold towel for 5 minutes (to make it easier to remove the cakes), and then shake them out of the molds, overturning them, and cool.

While the baskets themselves are baking, let’s make the cream, preparing everything first necessary ingredients for the filling.

Since our goal is to make cakes like in childhood, we will prepare baskets with protein cream according to GOST, that is, with custard protein. Making this cream is not a simple process. The main difficulty is cooking the syrup. It is important to catch the moment when a drop of boiling syrup cold water will take the shape of a plastic ball, and will not turn into caramel or spread.

Pour sugar into a small saucepan and add water. Cook the syrup while stirring over medium heat. On average, this takes about 8-10 minutes after boiling.

Beat the cooled egg whites until foamy, and then, continuing whipping, add the hot syrup in a thin stream.

At this stage, it is very important to make sure that the syrup is as hot as possible (ideally, straight from the heat), and the whites do not have time to “beat”. I advise it to beginners ready syrup put in boiling water so that it does not have time to cool while the whites turn into foam. With experience, you will learn to guess the timing and combine both processes.

By the way, this cream is very similar to.

To give a beautiful color you can protein cream add a little food coloring. Just take it dry so that it doesn’t accidentally affect the consistency.

Now we form the pies. Place a spoonful of jam or marmalade in each basket.