Sand baskets with cream. Sand baskets with cream

Shortbread dough baskets are a good solution to complement the children's menu with sweet cakes or a buffet table with original snacks. They are filled with different types of cream, fruits and berries, jelly. Delicious and beautiful delicacy will definitely please everyone.

Sand baskets are a simple recipe that does not require complex skills or culinary knowledge. Given the main features of the preparation of the dough, everything will turn out at the highest level. In order for the baskets to come out crumbly and slightly layered, the products must be cold, the finished dough is also cooled for at least an hour before baking.

Ingredients:

frozen butter - 100 g;
eggs - 2 pcs.;
sugar - ½ tbsp.;
baking powder;
vanilla;
flour - 2-3 tbsp.

Cooking

Sift the flour with the baking powder into a bowl and rub the frozen butter into it.
Stir until dry crumbs form, add flour if necessary.
Enter the eggs into the dough, collect a lump in a film and send it in the cold for an hour.
Roll out the dough into a layer, cut out circles and put them in molds.
Line the molds with parchment paper and fill with beans or peas.
Bake shortbread dough baskets for 10 minutes at 190 degrees.

A classic cake familiar to everyone since childhood -. Making them yourself is not difficult, the main thing is to beat the meringue correctly. If the cream came out perfect, you can plant interesting and beautiful figures, if it came out watery, just distribute it among the baskets and send it under the grill for 2 minutes or brown it with a burner.

Ingredients:

sand baskets - 12 pcs.;
squirrels - 2 pcs.;
powdered sugar - 200 g;
thick jam - 12 tsp

Cooking

Whisk the egg whites to stiff peaks, gradually adding the powdered sugar.
Put a spoonful of jam on the bottom of each basket.
Pipe the protein cream with a pastry bag.
Shortcrust pastry cream tarts should chill for 30 minutes before serving.

Shortcrust pastry baskets with fruits

Delicious cakes can be filled not only with cream, but also with fruits. Everyone will love these original ones. Shortbread fruit baskets are complemented with a light cream, it can be a simple custard, citrus curd or light mascarpone cream cheese. The delicate layer does not let juice through and the baskets remain crispy for a long time.

Ingredients:

sand baskets - 12 pcs.;
kiwi, peaches, berries;
mascarpone - 200 g;
powdered sugar - 70 g;
lemon juice - 50 ml.

Cooking

Whisk the mascarpone with powder and fill the baskets with cream.
Cut fruit into slices, sprinkle with lemon juice.
Arrange fruits and berries nicely and serve.

The recipe for shortbread dough baskets with different fillings is very simple and almost hassle-free. Even from simple ingredients, you can create an extraordinary delicacy, and with curd cream it’s also healthy. If you don’t know how to feed a picky baby with cottage cheese, make a delicious cake for him and supplement it with berries.

Ingredients:

sand baskets - 6 pcs.;
cottage cheese 9% - 200 g;
powdered sugar - 150 g;
cream - 100 ml;
vanilla sugar;
thick jam - 6 tsp.

Cooking

Punch the cottage cheese with a blender with powdered sugar.
Pour in the cream, continue whipping, but with a mixer.
Add vanilla sugar, stir. ready for shortbread dough baskets, send it to the cold for 30 minutes.
Put a spoonful of jam into the baskets, fill with curd cream and decorate with berries.

Delicious sand baskets with cream can be prepared according to a budget recipe. This cake will be a real find for those housewives who do not want to bother with preparing a cake for a celebration. The cream is prepared with the addition of alcohol, but if you are planning a children's party, exclude it from the composition.

Ingredients:

sand baskets - 12 pcs.;
milk - 1 tbsp.;
yolks - 2 pcs.;
butter - 100 g;
sugar - 150 g;
chocolate liqueur - 100 ml.

Cooking

Mix yolks with sugar.
Warm the milk and gradually introduce the yolk mass.
Cook the cream until thickened, stirring constantly.
Enter the oil and pour in the liquor, cool the cream.
Fill shortcrust pastry cups with cream and serve immediately.

Sand baskets with custard and berries

Delicious and truly festive shortbread baskets with berries and classic custard can be prepared very quickly. The sour taste of raspberries, strawberries or cherries perfectly sets off the sweetness of the cream filling. Baskets in this case can be baked by reducing the amount of sugar.

Ingredients:

sand baskets - 12 pcs.;
milk - 1 tbsp.;
sugar - 200 g;
vanilla;
flour - 1 tbsp. l.;
yolks - 2 pcs.;
butter - 150 g;
berries.

Cooking

Rub the yolks with sugar, vanilla and flour.
Pour in the milk, mix well, heat until thickened, stirring constantly.
Add oil, mix, cool, beat with a mixer.
Fill with cream, top with berries and serve.

You can bake shortbread dough baskets with filling at the same time. Apples need to be caramelized with honey and sugar in advance, fill the blanks and bake everything together. The result is an amazing cake with a budget composition and an extraordinary taste. You can supplement the delicacy with nuts and cinnamon, and decorate with the rest of the dough, cutting out small figures from it.

Ingredients:

shortbread dough - 0.5 kg;
apples - 3 pcs.;
honey - 2 tbsp. l.;
butter - 50 g;
cinnamon;
walnuts - ½ tbsp.

Cooking

Apples need to be peeled, cut into medium cubes.
Melt the butter in a frying pan, throw in the apples, pour over the honey and simmer for 15 minutes.
Add cinnamon, stir, cool.
Roll out the dough, cut out circles, place in molds.
Lay out the filling, decorate with the rest of the dough.
Sand cakes are baked for 20 minutes at 190 degrees.

Tarts with cherries made of shortcrust pastry

A real cake with a surprise - sand baskets with cherries and chocolate. Berries are hidden in a tartlet under a dense layer of ganache and crushed nuts complete the composition. This delectable delicacy will make a splash at the buffet table, and it is insanely easy to prepare. Bake baskets in advance, make chocolate cream, and remove pits from cherries and dry them.

Ingredients:

sand baskets - 12 pcs.
cherry - 200 g;
dark chocolate - 200 g;
cream 35% - 200 ml;
powdered sugar - 100 g;
butter - 100 g;
crushed nuts for decoration.

Cooking

In a water bath, warm the cream with powder, without bringing to a boil.
Break the chocolate, pour in the hot cream, stir with a whisk until the pieces are dissolved.
Throw in the oil and refrigerate the cream.
Put 3-4 pitted cherries into tartlets.
Cover with chocolate ganache and garnish with nuts.

Sand baskets with fruit in jelly

These shortcrust pastry fruit baskets will be appreciated by kids. Baskets can be baked with low sides, store-bought jelly is also suitable, or you can make it yourself from gelatin and juice or sweet puree. It is also better to gel berries and fruits so that they do not let the juice in and stay beautiful for a long time without winding.

Ingredients:

baskets - 10 pcs.;
kishmish grapes - 1 kg;
gelatin - 30 g;
berries and fruits for decoration.

Cooking

Punch the kishmish with a blender and wipe through a sieve, you should get a homogeneous puree.
Pour gelatin with hot water, wait until it swells.
Warm the puree a little, pour in the gelatin, stir.
Fill the baskets with jelly, decorate with berries, leave in the refrigerator for 2-3 hours.

This appetizer has proven itself at buffet events. Try baking savory shortcrust pastry for salads. This is a good solution for the original portion serving of bored treats. A simple crab or Olivier will sparkle with a new taste if served in such an interesting way.

How many are there, they say they are waiting for the promised ?? Half a year? Well, that's about as much as I tried to publish the recipe for these masterpieces. sand baskets with cream. Yes, nothing. But this is perhaps even for the better, because over time this recipe has been repeatedly optimized and improved.

So what do we get as a result? crispy, the most delicious of all, shortcrust pastry, light custard with whipped cream and pieces of berries and fruits covered with a thin jelly glaze.

So I never managed to take a picture of these baskets normally ...

Together, we have incredibly tasty baskets of cream, which are always few. But it doesn't matter. Shortbread dough can be frozen for future use and taken out as needed. It's just a matter of cream.

Initially, I made these baskets with regular custard. But in the course of my professional career, I had the opportunity to work with an improved version of this wonderful cream of all times and peoples. In confectionery circles, such a cream is called "Diplomat". And, of course, I could not help dragging this recipe into my sweet magazine.

So, the secret is that the custard is mixed with whipped cream in equal parts. But that's not all. Whipped cream itself is made from a mixture of cream of vegetable and animal origin, also in equal parts. Thus, a lighter, more delicate and airy cream is obtained, and due to the presence of natural cream, the cream is more tasty and rich. It is important here not to overkill the cream and to prevent the moment when they decide to curdle.. I recommend reading about how to whip cream correctly.

Equally important in this process is the choice of the correct shortcrust pastry. I also experimented a lot with it. As a result, I settled on the most delicious shortcrust pastry of all existing ones (I already talked about it in paragraph No. 2 “THE MOST DELICIOUS, IN MY OPINION, RECIPE OF SWEET TARTLETS”).

Such a dough comes out a little more expensive compared to simpler shortbread options, but it's actually worth it to invest a few extra gingerbread in it!

In short, in order not to be verbose, I will only say that everyone who was lucky enough to taste these incredible sand baskets with cream, unanimously admired that these are the BEST BASKETS IN THEIR LIFE!

What I like most about this dessert is that the unsweetened airy cream is combined with a rich, sweet shortbread base.

Ingredients:(for 22 medium sized baskets)

For sand dough:

flour - 250 gr.
butter, softened - 150 gr.
powdered sugar - 200 gr.
egg yolks - 5 pcs.
a pinch of salt
zest of ½ lemon

For cream:

milk - 250 ml
sugar - 60 gr.
vanilla - ½ pod or 1 pinch of vanilla
egg yolks - 40 gr. (2 pcs.)
cornstarch - 30 gr.
vegetable cream - 125 ml
natural cream, fat content over 30% - 125 ml

For the jelly frosting (optional):

gelatin - 4 gr.
water - 125 ml
sugar - 2 tbsp.

For decoration:

strawberries - 11 pcs.
kiwi - 1 pc.
apricot 1 pc.
mint leaves - 22 pcs.

Cooking:

For SAND BASKETS Mix flour with powdered sugar and pour this mixture into a slide on a work surface sprinkled with flour.
Make a well in the center of the hill and add a pinch of salt, grated zest of ½ lemon and butter at room temperature.
Knead the butter with your hands, combining it with the rest of the ingredients until you get the consistency of fine breadcrumbs. (*This procedure can also be performed using a blender. In this case, simply mix all the ingredients together in a blender, while the oil should be cold).
Again, make a well in the center of the mixture and add the egg yolks. We knead a homogeneous plastic dough with our hands, but this must be done quickly! Otherwise, the dough will be tough.
From the resulting dough, form a ball, wrap with cling film and place in the refrigerator for 1 hour, no less.

While the dough is chilling, prepare the CUSTER.

In a small saucepan, mix milk, half the sugar (30 gr.) And vanilla (if we use vanillin, add it at the very end of the preparation of the cream) and bring to a boil over moderate heat, stirring occasionally with a whisk.
Meanwhile, in a separate bowl, mix the remaining 30 gr. sugar, egg yolks and starch.
After the milk boils, reduce the heat to a minimum, pour 1/3 of the milk into the egg mixture and mix with a whisk. Constantly and intensively stirring, we introduce the resulting mixture into the pan with the remaining milk.
When the mixture begins to thicken and turns into a homogeneous cream without lumps, remove the pan from the heat.
We transfer the finished custard to another bowl (so that it cools faster) and cover with cling film so that it fits snugly on the surface of the cream. Allow the cream to cool slightly and place in the refrigerator until completely cooled.

After the dough has rested, and the cream has cooled in the refrigerator, we proceed to BAKING sand baskets.

We heat the oven to 180º. We pinch off a piece of dough in accordance with the size of your molds and distribute the dough with your hands along the bottom and walls of the molds. Carefully press the dough with your fingers to the surface of the mold, paying special attention to the sides, so that a thin, even layer of dough is obtained. The maximum thickness of the dough should be no more than ½ cm. We simply clean off the protruding excess dough with our hands.
We pierce the dough with a fork in several places so that the dough does not rise more than it should. We place the molds on a baking sheet and bake in a preheated oven for 18-20 minutes or until the tartlets are browned.
We leave the finished tartlets for 5 minutes in the molds, after which we take them out of the molds and transfer them to the wire rack to cool completely.

After that we prepare FRUIT COATING JELLY. This jelly slows down the browning of fruits and makes them more attractive. It does not affect the taste in any way, so, in principle, you can do without it. I use a professional jelly coating on agar agar. But for these baskets, ordinary colorless cake jelly (for example, Dr. Oetker) is also perfect. If you have a penchant for perfectionism, then I recommend making such jelly yourself, especially since it will not be difficult to do this.

In a small saucepan, combine gelatin, water and sugar and bring to a boil. After the jelly boils and becomes transparent, remove the pan from the heat and cool.

After the custard has completely cooled, proceed to the final stage:

Using a mixer, beat the vegetable cream into a stable cream ( it is important not to interrupt!). As soon as a distinct trace from the whisk begins to remain on the cream, carefully, in small portions, but quickly introduce the animal cream, continuing to beat.
**Do not pour cream directly onto the whisk. There is a danger of "falling under the distribution" from the fountain of white spray.
Immediately after the cream acquires the stable consistency we need (), we stop the mixer and check the stability of the cream. If the whipped cream does not fall off the whisk, then our cream is ready.
Now all we have to do is VERY CAREFULLY fold the cooled custard into the whipped cream. I will dwell on this point in more detail:

To be honest, not the first time I learned how to mix custard with whipped cream so that the cream does not stop.

Here it is very important to do everything as quickly and accurately as possible.

The first step is to put the custard in a large bowl. The larger the bowl, the easier it will be to mix.
Put whipped cream on top of the cream and mix 2 masses with a pastry spatula, or better with your hand, moving from bottom to top, from the walls to the center, as if collecting the cream from the bottom and folding it in half. And so around the entire perimeter of the bowl, until both creams are combined into a homogeneous mass.
The fewer movements we need to mix the cream, the less likely it is to misfire.

We shift the finished cream into a pastry bag and fill the cooled baskets.
Cut the fruit into small slices and spread on the cream.
Using a brush, apply a little cooled jelly to the fruit.

All. Shortbread baskets with creamy custard are ready to eat.

I'll tell you a secret: this cream is also perfect for filling cakes, for example, biscuit.

Many people remember the basket cakes from childhood. They were sold in all cafes in Soviet times. They were decorated in the form of mushrooms, flowers, strawberries or even chicken. How delicious they were… Shortbread baskets just melted in your mouth. And he was very gentle. We want to bring to your attention a recipe for making such cakes at home. The process is not too laborious, and such a treat will bring a lot of joy to the children. So...

Dough for baskets

To prepare the dough for baskets, we need to stock up on the following products:

Butter - 150 g.
Sugar - 100 g.
Vanilla sugar - 10 g.
The egg is one.
Sour cream - 1 tablespoon.
Flour - 250 grams.
Baking powder - one teaspoon.
Metal molds.

So, let's start making dough for baskets. To do this, beat sugar with butter and vanilla sugar until fluffy. Then add sour cream and egg, mix well.

It is better to sift the flour, and only then introduce it into the mixture. We knead. But it’s not worth kneading for a long time, because he doesn’t like it. Baskets are a delicate cake, and therefore the "cups" should be crumbly. Wrap the resulting mass in cling film and put in the refrigerator for about one hour. After the lapse of time, we take out the dough and, cutting off a small part of it, roll up the sausage. We cut it into pieces, each of which needs to be rolled into a thin cake. The size should be approximately the same as the diameter of the baking dish. Each such circle must be put in a mold, firmly pressing against the walls and bottom. The bottom part can be pricked with a fork so that the basket does not deform during baking. We want to warn you that the dough is very sticky, and therefore you will have to use flour. Here are our sand baskets and ready. All that's left is to bake them.

We put the molds with the dough on a baking sheet and send it to the oven. It is better to bake at a temperature of 200 degrees. Seven minutes is enough. Baskets are delicate cakes, they are prepared quite quickly, and therefore, look, do not overexpose them in the oven.

Now you can proceed to the preparation of the cream.

cream ingredients

As you know, baskets are cakes with cream, although today there are many ways to decorate them: with fruits under jelly, with nuts drenched in honey, with berries ... We will now focus on the first option. And first of all, we need to decide what kind of cream we will do. The classic recipe involves the use of protein. To prepare it, take:

Whites from three eggs.
Sugar - 250 grams.
Water - no more than 90 grams.
Citric acid - one third of a teaspoon.

Cooking cream for cakes

You can start preparing a delicious cream. To make it dense, you must remember two rules:

Dishes must be completely clean. The pan in which the syrup will be prepared can generally be cleaned with powder in advance.
Proteins should never be mixed with yolks. The fact is that the yolk is a fat that will not allow the whites to beat normally.

Separate the whites from the yolks and send them to the mixer bowl.

Next, pour water into the pan and pour sugar, put on fire. You can stir once a little so that it does not burn. The syrup is boiled for four minutes. To it you need to add a little citric acid. Mix everything again. Readiness can be very simply checked - for this, drop a little sweet mass into a plate of cold water. If the drop does not spread, then it is ready.

Important! When checking the syrup, remove the saucepan from the heat. It is necessary that it be light in color: if digested, it will turn out creamy and will be bitter, and this can spoil the cream, but we want to get it white, with a dense texture.

Are you sure everything is in order? Great! At this point, you can start. The peaks should turn out to be very strong. And at the final stage, at full speed of the mixer, you need to carefully pour the syrup in a very thin stream. The mass right before our eyes will begin to increase in volume. You need to beat for another ten minutes, until the cream has cooled. It should have a dense and uniform consistency and hold its shape well. Here is the cream for cakes and ready. Now there is little left to do. We need to collect our cakes. And then you can move on to the tasting.

How to collect baskets?

Do you remember that at the bottom of the cakes that your mother bought you as a child, there was always dark jam? He seemed terribly tasteless. When making our baskets, we will certainly follow the recipe, but we will put delicious jam or jam with berries on the bottom. For example, cherry. And if you want - put some boiled condensed milk. Or chopped prunes. Spread the cream on top with a culinary syringe. If you want, you can then sprinkle it with a little chocolate or sprinkles on the cake. From the amount of products taken, twenty-four baskets should be obtained. You can start tasting.

As you can see, if you wish, you can cook the “Basket” cake with cream at home, and believe me, the result will please you and your children, because the delicacy will be no worse than what is sold in a cafe. Your household will appreciate such a culinary masterpiece. And they will ask you to make more sweets.

What other cream can you make cakes with?

We discussed with you how to cook the Basket cake, so to speak, according to the classic recipe. But you understand that there are many variations on this theme. Do not limit your culinary imagination and try all new options.

Instead of a protein cream, for example, you can make a cake with cream and marmalade, pour jelly on seasonal fruits (strawberries, red currants), decorating with cream. In general, there is where to roam the imagination.

Cakes with whipped cream

If you want to quickly prepare an excellent dessert, then this option will certainly suit you. Whipped cream will add a festive touch to your sweet dish. Just think how delicious the baskets will be with cream! The cake will turn out exquisite, beautiful and very tender.

When buying cream, make sure it is fresh, this is very important. In addition, their fat content should be at least thirty-five percent. At home, before pouring them out of the package, shake them well so that all the fat does not remain in the corners.

Remember one trick: the dishes in which you will whip the cream should be very cold. Therefore, in advance, cool the mixer bowl and cream well in the refrigerator.

In addition, wash and dry the dishes very well. This is also important for the final result. And it is better to take not sugar, but powder, which must be sifted in advance so that it is without lumps and turns out to be light and airy. You need to add it in small portions, after the cream itself is whipped into a stable foam.

And one more piece of advice. Start whipping the cream at the lowest speed, gradually increasing it to the maximum, and finish in the reverse order.

Do not make the whipping process itself long, as inclusions may appear on the surface of the cream, which will spoil the appearance. You can finish when, having stuck a spoon into the mass, you will see that the hole from it does not tighten.

Of course, you can still use thickeners or gelatin. They are introduced during whipping. Using all these tricks, you will get excellent results. Well, let's get down to practice, shall we?

cooking with gelatin

To prepare cakes "Baskets" at home, take the following ingredients:

Fatty cream - 600 ml.
Gelatin - 20 grams.
Powdered sugar - three tablespoons.
Vanilla sugar - one package.

Whip the cold cream with powdered sugar and vanilla sugar until peaks form. We dissolve gelatin in water according to the instructions written on the package. Very quickly you need to mix a couple of tablespoons of cream with the resulting solution. Next, while whisking, slowly add it to the cream. Here is our cream and ready. Before use, it is better to cool the mass a little. And then lay out in baskets. Ready-made cakes are stored in the refrigerator. By the way! Remember that cream is very absorbent of odors.

And further. Cakes can be decorated with homemade marmalade or buy ready-made.

Buttercream bowls

Cakes are very tasty. For cooking, take one hundred grams of butter and four tablespoons of condensed milk.

Mash the butter to the state of thick sour cream and start whipping with a blender, mixer or whisk. You should get a fluffy mass of white. Next, you need to slowly pour in the condensed milk and continue to beat for another ten to fifteen minutes. The cream will be homogeneous. It needs to be cooled a little and then it can be laid out in baskets. It is recommended to decorate the finished cake with slices of fresh fruit.

Combination of cream fillings for cakes "Basket"

In fact, each cream can be used both independently and combined with other fillers. For example, first put the protein mass in a basket, and then make an oil rose with a leaf on top. It will turn out beautiful and tasty.

If you made gelatinous, then you must certainly decorate it with some kind of cream on top.

And another option is possible. But it will take a little more fiddling with it. A cream is laid out in a basket, for example, a protein one, combining it with fruits in a gelatin shell. Berries are taken according to the season. Strawberries and raspberries, even currant sprigs, look very nice in such cases. The cake is not very sweet, because the cream is combined with fruit sourness. And there is no need to talk about the beauty of such baskets. They come out very bright. A real culinary masterpiece.

Instead of an afterword

As you can see, it is not at all necessary to buy sweets in shops and cafes - if you wish, you can cook a wonderful dessert yourself at home. We hope that the recipes given in our article will be useful to you, and you decide to cook baskets for the first time. A cake from childhood will surely appeal to your children. Enjoy your meal!

Sand baskets with cream and jam are classics of the genre. Shortcrust pastry cake with cream will delight you at a family tea party, as well as decorate the festive table. This step by step photo recipe will show you how to make shortcrust pastry and protein custard that will keep its shape well. You can use any jam for the filling, as long as it is thick.

Sand baskets

how to make cake baskets

Tip: put the butter in the freezer beforehand, so it will be more convenient to work with it.

Ingredients:

For test:

flour - 250 g;
butter - 125 g;
sugar - 80 g;
vanilla sugar - 1 sachet;
salt - 0.5 tsp
eggs - 1 pc.

For cream:

squirrels - 2 pcs.;
sugar - 100 g;
water - 50 ml.
jam (I had blueberry).

Cooking process:

Sift flour into a bowl and add sugar and salt. Vanilla sugar is added at the same stage. Mix dry ingredients.

Grate the hardened butter into the same container on a coarse grater.

Grind the dry ingredients with butter into small crumbs with your hands, rinse your hands with cold water beforehand.

To bind the dough, shake the egg lightly and add in small amounts, constantly kneading the sand base, you may not need the whole egg.

Wrap the finished dough for the baskets in cling film and put in the refrigerator for 20 minutes.

Then let it rest for 5-10 minutes at room temperature. Roll out into a layer 5-7 mm thick. Circle the circle with a knife larger in diameter than the mold.

Arrange the prepared blanks in metal molds for cupcakes (do not lubricate).

Spread the dough with your hands, and remove the excess.

Bake the baskets in a preheated oven until golden brown at 180ºC for about 20 minutes.

Start preparing protein custard with syrup. Pour water into a saucepan, then pour in sugar, in no case do not mix. Bring to a boil and, while boiling, the syrup must be brought to the state of a “soft ball”. To do this, drop syrup into a glass of cold water prepared nearby, it should roll into a ball. The whole process will take no more than 10 minutes.

At the same time, beat the whites in a strong foam.

Continuing to beat the whites, along the edge of the cup, begin to pour in a little bit of hot syrup. Once all the syrup has been added, beat the egg white custard until completely cool. You should get a thick, shiny mass that remembers the shape well.

Cool the finished baskets, put one teaspoon of jam on the bottom of each.

Top with cream from a pastry bag.

Cake baskets can be served at the table.

Thanks to Marina A. for the recipe for the baskets, photo by the author.