Sand baskets with protein custard. protein custard! Cream ingredients

Many people remember “Korzinki” cakes from childhood. They're in Soviet time sold in all cafes. They were decorated in the form of mushrooms, flowers, strawberries or even chicken. How delicious they were... The shortbread baskets simply melted in your mouth. A protein cream was very gentle. We would like to bring to your attention a recipe for making such cakes at home. The process is not too labor-intensive, and such a treat will bring a lot of joy to the children. So.

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

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

So, let's start making the dough for the 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 then add it to the mixture. Mix. But you shouldn’t knead for a long time, because shortbread dough doesn’t like it. Baskets are a delicate cake, and therefore the “cups” should be crumbly. Let's wrap the resulting mass in cling film and put it in the refrigerator for about one hour. After some time, we take out the dough and, cutting off a small part of it, roll it into a sausage. Cut it into pieces, each of which needs to be rolled out into a thin flat cake. The size should be approximately the same as the diameter of the baking pan. Each such circle must be placed in a mold, pressed firmly against the walls and bottom. The bottom part can be pricked with a fork so that the basket does not become deformed during baking. We would like to warn you that the dough turns out to be very sticky, and therefore you will have to use flour. Here are ours sand baskets and ready. All that remains is to bake them.

Place the molds with the dough on a baking sheet and put them in the oven. It is better to bake at a temperature of 200 degrees. Seven minutes is enough. Baskets are delicate cakes, they cook quite quickly, so be careful not to overcook them in the oven.

Now you can proceed to preparing the cream.

Cream ingredients

As you know, baskets are cakes with cream, although today there are many ways to decorate them: with fruit under jelly, with nuts covered 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 make. The classic recipe involves using protein. For his let's take the preparations:

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

Preparing cream for cakes

You can start cooking delicious cream. To make it tight, you must remember two rules:

The dishes must be completely clean. The pan in which the syrup will be prepared can generally be cleaned with powder in advance.
Under no circumstances should whites be mixed with yolks. The fact is that the yolk is fat, which will prevent the whites from whipping properly.

Separate the whites from the yolks and place them in a mixer bowl.

Next, pour water into the pan and add sugar, put it on the fire. You can stir it a little once to prevent it from burning. The syrup is cooked for about four minutes. You need to add a little to it citric acid. Mix everything again. You can check readiness very simply - to do this, drop a little sweet mixture into a plate with cold water. If the drop does not spread, it means it is ready.

Important! While checking the syrup, remove the pan from the heat. It needs to be light in color: if you overcook it, it will turn out creamy and will be bitter, and this can spoil the cream, but we want it to be white, with a dense texture.

Are you sure everything is in order? Great! At this point you can start whipping the whites. The peaks should be very strong. And at the final stage, with the mixer running at full speed, you need to carefully pour in the syrup in a very thin stream. The mass will begin to increase in volume right before your eyes. 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 the cream for the cakes is ready. Now there's just a little bit left to do. We need to collect our cakes. And then you can move on to tasting.

How to collect baskets?

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

As you can see, if you wish, you can prepare 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 this cooking masterpiece. And they will ask you to make more sweets.

What other cream can you make cakes with?

We discussed how to prepare the “Basket” cake, so to speak, according to classic recipe. But you understand that there are many variations on this theme. Don't limit your culinary fantasy and try all new options.

Instead of protein cream, for example, you can make a cake with cream and marmalade, pour seasonal fruit with jelly (strawberries, red currants), decorating with cream. In general, there is room for your imagination to run wild.

Brownies 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 must 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 container in which you will beat the cream must be very cold. Therefore, cool the mixer bowl and cream well in the refrigerator in advance.

In addition, wash and dry the dishes very well. This is also important for the final result. And it’s better to take powder, not sugar, which needs to be sifted in advance so that it is free of lumps and turns out light and airy. You need to add it in small portions, after the cream itself has 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 it. appearance. You can finish when, having stuck a spoon into the mass, you see that the hole does not close.

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

Making whipped cream with gelatin

To prepare “Korzinki” cakes at home, take the following ingredients:

Heavy cream - 600 ml.
Gelatin - 20 grams.
Powdered sugar - three tablespoons.
Vanilla sugar - one packet.

Beat cold cream with powder and vanilla sugar until peaks form. 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, whisking, slowly add it into the cream. Our cream is ready. It is better to cool the mixture a little before use. And then put them in baskets. Ready cakes are stored in the refrigerator. By the way! Remember that cream absorbs extraneous odors very well.

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

Baskets with butter cream

Cakes with butter cream. To prepare, take one hundred grams of butter and four tablespoons of condensed milk.

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

Combining cream fillings for “Korzinochka” cakes

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

If you have made a gelatin basket with fruit, then you definitely need to decorate it with some kind of cream on top.

And another option is possible. But you'll have to tinker with it a little longer. Place cream, for example, protein cream, in a basket, combining it with fruit in a gelatin shell. Berries are picked according to the season. Strawberries and raspberries, even currant branches, look very beautiful in such cases. The cake is not very sweet, because the cream is combined with fruity sourness. And there’s no need to talk about the beauty of such baskets. They turn 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 stores and cafes - if you wish, you can prepare them yourself at home wonderful dessert. We hope that the recipes given in our article will definitely be useful to you, and you will decide to make baskets for the first time. This cake from childhood will surely please your children. Enjoy your meal!

Housewives who want to pamper their loved ones delicious dessert, we can recommend preparing such a win-win option as a basket cake. The cooking process is simple, the result is a delicious delicacy that children will really like.

Cake basket at home

To get a dessert whose taste is familiar to everyone since childhood, there are certain secrets in its preparation. So, in order to bake a delicious basket cake, the recipe requires observing the following points:

When preparing the dough, the oil must be very cold, this is a must.
The kneading must be done very quickly so that the oil does not have time to heat up from your hands. This is achieved by using a blender or knife, which is used to chop the butter mixed with flour.
Then add the egg and salt - and the dough is ready.
It must be kept in the cold for at least an hour.

To understand how to bake cake baskets, you must follow all the rules for preparing the dough. It should be sandy, the base does not like long kneading, so you need to mix all the ingredients carefully and quickly. Before you start cooking, you need to purchase metal molds for baking baskets and foil.

Ingredients:

flour – 250 g;
sugar – 100 g;
egg – 1 pc.;
butter – 150 g;
vanilla sugar–2 tsp;
sour cream – 1 tbsp. l.;
soda –1 tsp.

Preparation

Beat sugar, vanilla sugar and softened butter until fluffy.
Add egg and sour cream, mix, add flour.
Place the finished dough in the refrigerator for 1 hour.
Form the dough into a sausage, cut into small pieces, and roll out.
Place in molds. Bake for 7-8 minutes.
Fill the basket with filling.

One of the most common and favorite dessert options is basket cake with protein cream. The filling gives the delicacy unique taste, which brings pleasure not only to adults, but also to children. You can put a teaspoon of cherry, plum or some other jam at the bottom of the basket, which will add additional piquancy.

Ingredients:

egg white – 3 pcs.;
sugar – 250 g;
water – 85 ml;
citric acid - a pinch.

Preparation

Roll out the dough, cut out circles and place in molds. Bake for 7-9 minutes.
Pour sugar into the water, stir, put on fire, bring to a boil. Cook the syrup for 3-4 minutes.
Beat the whites with a mixer until they form thick foam. Pour in a thin stream sugar syrup. Beat for another 10-15 minutes.
Cake baskets from shortcrust pastry fill with cream.

For lovers of rich desserts citrus taste There is such an option as a cake basket with fruit and jelly. It will be possible to place at the bottom orange curd- This is something that you can buy ready-made or prepare yourself. Alternatively, you can use lemon, tangerine or some other cream.

Ingredients:

ready-made shortbread dough – 550 g;
gelatin – 1 sachet;
orange curd – 150 g;
tangerines – 4 pcs.;
kiwi – 1 pc.;
grapes – 100 g.

Preparation

Bake baskets. Place orange curd in them.
Place fruit on top.
Prepare jelly and pour it into the cake basket.
Place in the refrigerator until completely set.

The custard has a unique taste and is deservedly popular even among discerning gourmets. Therefore, such a cake basket with cream will be a win-win option, which can be prepared and served at the holiday table. They can be decorated with fresh berries: strawberries, currants, raspberries. You can pour a teaspoon of jam onto the bottom of the basket.

Ingredients:

ready-made shortbread dough – 550 g;
flour – 2 tbsp. l.;
sugar – 2 tsp;
egg (yolk) – 2 pcs.;
vanilla sugar – 2 tsp;
milk – 250 ml.

Preparation

Bake baskets.
Add sugar, flour and vanilla sugar to the yolk and mix.
Heat the milk, but do not boil. Pour it into the mixture in a thin stream.
Place the mixture on the fire and cook for several minutes until the cream begins to thicken.
Fill the cake basket with cooled cream.

Dessert with whipped cream is a real culinary masterpiece that can decorate any festive table. A fruit basket cake will delight family members and surprise invited guests. The delicacy becomes especially relevant in the summer, when fresh berries. With their help, you can prepare dessert differently every time.

Ingredients:

ready-made shortbread dough – 550 g;
cream – 420 ml;
powdered sugar – 5 tbsp. l.;
vanillin – 1 tsp;
peach – 1 pc.;
kiwi – 1 pc.;
strawberries – 6 pcs.

Preparation

Bake baskets.
Beat the chilled cream with a mixer. When they rise, continue to beat, add powdered sugar and vanillin.
Cut the fruit into thin slices.
Fill the cake with a fruit basket.

Sand base combined with tender cottage cheese has an indescribable taste, such a filling will not only add piquancy to the dessert, but will also bring benefits. Therefore, shortcrust pastry baskets are very popular among housewives. The dessert can be decorated with grated chocolate or coconut flakes, put a slice of fruit.

Ingredients:

ready-made shortbread dough – 550 g;
cottage cheese – 400 g;
butter – 180 g;
sugar – 1 glass;
vanilla sugar – 1 tsp.

Preparation

Bake baskets.
Soften the butter, add sand and vanilla sugar, beat.
Mash the cottage cheese and add to the total mass.
Stuff the baskets.

An interesting dessert option is the basket cake. It can successfully replace a cake that has a similar component, and will allow lovers of oil-based sweets to enjoy. For decoration, you can use any canned or fresh fruits.

Ingredients:

ready-made shortbread dough – 550 g;
butter – 220 g;
condensed milk - 1 can.

Preparation

Bake baskets.
Soften the butter and beat with a mixer.
Add condensed milk. Continue beating for 10 minutes.
Stuff the baskets.

One of the simplest dessert options is the one that uses lemon for the filling. This component is capable of imparting a refined and spicy taste Therefore, this delicacy is very popular among both adults and children. Baskets with cream can be decorated with any berries that will go perfectly with the delicate filling.

How many are there, they say, waiting for what was promised? Half a year? Well, that’s how long I’ve been trying to publish the recipe for these masterpieces. shortbread baskets with cream. No way. But this is, perhaps, even for the better, because over time this recipe has been repeatedly optimized and improved.

So what do we have as a result? Crispy, the most delicious of all possible, shortbread dough, lightweight custard with whipped cream and pieces of berries and fruits covered with a thin jelly glaze.

So I’ve never been able to take a good picture of these baskets...

Collectively, we have incredibly delicious baskets with cream, which are always in short supply. But no problem. Shortbread dough You can freeze it for future use and take it 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 activity, I had the opportunity to work with an improved version of this wonderful cream of all times. In confectionery circles, this cream is called “Diplomat”. And, of course, I couldn’t help but sneak 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. The whipped cream itself is prepared from a mixture of vegetable and animal cream, also in equal parts. This results in a lighter, more delicate and airy cream, and due to the presence of natural cream, the cream turns out more tasty and rich. Here it is important not to beat the cream and warn the moment when it decides to curdle. I recommend reading about how to whip cream correctly.

No less important in this process is the choice of the right shortcrust pastry. I also experimented with it a lot. In the end, I settled on the most delicious shortcrust pastry of all existing ones (I already talked about it in point No. 2 “THE MOST DELICIOUS, IN MY VIEW, RECIPE FOR SWEET TARTALETS”).

This dough is a little more expensive compared to more simple options sandy, but it's actually worth investing a few extra pennies into!

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 were the BEST BASKETS OF THEIR LIFE!

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

Ingredients:(for 22 medium-sized baskets)

For shortbread dough:

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

For cream:

milk - 250 ml
sugar - 60 gr.
vanilla - ½ pod or 1 pinch of vanillin
egg yolks - 40 gr. (2 pcs.)
corn starch - 30 gr.
vegetable cream— 125 ml
natural cream, fat content more than 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.

Preparation:

For SAND BASKETS Mix the flour with powdered sugar and pour this mixture into a heap onto a work surface sprinkled with flour.
Make a hole in the center of the slide and add a pinch of salt, grated zest of ½ lemon and butter. room temperature.
Knead the butter with your hands, combining it with the rest of the ingredients until you obtain the consistency of fine bread crumbs. (*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. Mix with your hands until smooth plastic dough, but it needs to be done quickly! Otherwise the dough will be tough.
Form the resulting dough into a ball, wrap it in cling film and place it in the refrigerator for at least 1 hour.

While the dough is cooling, prepare the CUSTOM CREAM.

In a small saucepan, mix milk, half the sugar (30 g) and vanilla (if using vanillin, add it at the very end of preparing the cream) and bring to a boil over moderate heat, stirring occasionally with a whisk.
Meanwhile, in a separate bowl, mix the remaining 30 grams. sugar, egg yolks and starch.
After the milk boils, reduce the heat to low and pour 1/3 of the milk into egg mixture and mix with a whisk. Constantly and intensively stirring, add 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.
Transfer the finished custard to another bowl (to cool faster) and cover with cling film so that it adheres closely to the surface of the cream. Let the cream cool slightly and place in the refrigerator until completely cooled.

After the dough has rested and the cream has cooled in the refrigerator, we begin to BAKE the shortbread baskets.

Preheat the oven to 180º. Pinch off a piece of dough according to the size of your molds and distribute the dough with your hands along the bottom and walls of the mold. Carefully press the dough with your fingers to the surface of the mold, paying attention Special attention sides to form a thin, even layer of dough. The maximum thickness of the dough should be no more than ½ cm. Simply clean off any excess dough with your hands.
We pierce the dough with a fork in several places so that the dough does not rise more than expected. Place the molds on a baking sheet and bake in a preheated oven for 18-20 minutes or until the tartlets are golden brown.
Leave the finished tartlets in the molds for 5 minutes, then remove them from the molds and transfer them to a wire rack to cool completely.

After that we prepare JELLY FOR FRUIT COATING. This jelly slows down the darkening 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 ordinary colorless cake jelly (for example, Dr. Oetker) is also perfect for these baskets. If you have a tendency toward perfectionism, I recommend making this jelly yourself, especially since it won’t be difficult to do.

In a small saucepan, mix 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 cooled completely, proceed to the final stage:

Using a mixer, whip the vegetable cream into a stable cream ( It’s important not to interrupt!). As soon as a clear trace of the whisk begins to remain on the cream, carefully, in small portions, but quickly add the animal cream, continuing to whip.
**Do not pour cream directly onto a working whisk. There is a danger of “getting caught” from a fountain of white splashes.
Immediately after the cream acquires the stable consistency we need (), 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 need to do is fold the cooled custard into the whipped cream VERY GENTLY. I will dwell on this point in more detail:

I’ll be honest, it wasn’t the first time I learned how to mix custard with whipped cream so that the cream didn’t cut out.

It is very important here to do everything as quickly and accurately as possible.

The first step is to place the custard in a large bowl. The larger the bowl, the more convenient it will be to mix.
Place whipped cream on top of the cream and mix the 2 mixtures with a pastry spatula, and better by hand, movements from bottom to top, from the walls to the center, as if collecting cream from the bottom and folding it in half. And so on around the entire perimeter of the bowl until both creams combine into a homogeneous mass.
The fewer movements we need to mix the cream, the less likely it is to misfire.

Ready cream transfer to a pastry bag and fill the cooled baskets.
Cut the fruit into small slices and place on the cream.
Using a brush, apply a little cooled jelly to the fruit.

All. Sand baskets with creamy custard ready to eat.

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

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

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 slightly increase 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.
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.
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.
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.

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.
Mix the flour and chopped butter with the sifted flour and rub well with your hands. You should end up with fine flour crumbs.
Add eggs and knead the dough. Then wrap it in cling film and place it in a cool place for 30 minutes.

Baking baskets

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.
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.
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.
Preheat the oven to 180 degrees. And bake the pieces for 10 minutes. Remove the foil with the peas and put them 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 a fan 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

Use a pastry bag with a toothed tip to pour the cream into the cake basket. 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 fruits 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 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

The leader in popularity is the basket cake with protein cream. Let's start with it. Let’s continue with a recipe for making a basket with custard cream, as well as protein-butter cream. Everything is on one page.

Ingredients:

flour - 220 grams
egg - 1
salt - a small pinch
butter - 100 grams

For protein cream:

egg white - 2
powdered sugar - 4 tbsp. spoons
lemon juice- a few drops

For filling:

pieces of fresh or frozen fruit
fruits ground with sugar
preserves and jams

Recipe for basket cake dough

The most important thing in preparing shortcrust pastry is cold (very cold) butter and kneading speed so that the butter does not warm up from your hands (or cool your hands under cold water). Quick kneading is facilitated by the use kitchen appliances, for example, a blender: add sifted flour and add pieces of butter. Turn on for just a few seconds to get a roughly homogeneous mass.

But if you don’t have such (or another) assistant, arm yourself with a knife. Place a mound of flour on the countertop, add butter and chop it, mixing it with the flour, and then rub them together with your palms. Just remember that you need to do this quickly.

Add egg and salt to the mixture and knead the dough.

Wrap the resulting shiny, homogeneous lump in film and refrigerate for an hour.
It’s even better if it sits in the cold for twice as long.

After pinching off a piece, roll it into a small circle no more than 0.5 cm thick, make punctures with a fork and place in the mold, carefully pressing and leveling.

Cut off the edges with a rolling pin - run along the very edge.

If you do it to the full height, you will get deep baskets; for “short” ones you need to fill the molds halfway.

Pour in beans (peas, or special balls) and place in an oven preheated to 200 C. Bake for 7 minutes. Then remove the weight and bake for another 5-7 minutes until a beautiful, slightly golden color.

Let the tarts cool completely on a wire rack.

Protein cream for the basket

The dishes must be perfectly clean; to be on the safe side, you can wipe them with a slice of lemon; then you do not need to add lemon juice while beating the whites. Be sure to sift the powdered sugar so that there are no lumps left.
Separate the whites from the yolks. Start beating the egg whites at medium speed.

When the foam becomes thick, increase the speed to maximum. Beat until soft peaks form - a state where the peaks are not yet holding.

Add powdered sugar a teaspoon at a time, continuing to beat until the peaks become stiff and begin to hold their shape. The cream should be shiny and elastic.

Filling the cake basket

Spread jam into cooled tartlets.

or pieces of fresh fruit, such as banana, strawberries, raspberries.

And use a cooking bag to place a cap of cream on top.

ON A NOTE

About shelf life. The cream is made from raw proteins, so take only the most fresh eggs, in which you are completely confident. And remember that it is not recommended to store such cakes; they should be eaten immediately.

Read more about the tricks of making protein cream, about hard and soft peaks.

Protein custard for cake

Avoid trouble with raw proteins and you can increase the shelf life to 2-3 days by placing custard protein cream in the cake basket. But to do this, you first need to prepare it.

What you will need: egg whites - 2, lemon juice - a few drops, water - 1/2 cup, sugar - 1 cup.

How to cook. Pour sugar and water into a saucepan, bring to a boil and simmer over low heat until it reaches a medium ball consistency. It is checked as follows: pour cold (ice) water into a container and drop in the syrup. Roll the ball - if it is very soft, then early, medium is exactly what you need.

While the syrup is boiling, you need to beat the whites into a strong foam. Then pour in the boiling syrup in a thin stream while constantly whisking. Beat for about 5 minutes, adding lemon juice. The finished cream is smooth, shiny, and holds its shape well.

Basket recipe with caramel cream

The “Korzinochka” cake can be filled not only with protein cream, but also with other creams. For example, custard. And so that it doesn’t seem boring, let’s make a festive caramel custard.

For caramel cream:

milk - 50 ml
cream 20% - 200 ml
powdered sugar - 35 grams
sugar - 30 grams
flour - 10 grams
yolks - 2
vanilla

How to make caramel custard for the tartlet

Heat the cream.
Pour sugar into a saucepan and place on heat until it melts.

Pour in the cream little by little (it will bubble), stirring the melted sugar thoroughly. Heat until all the caramel has dissolved into the cream.

Add milk to the cream so that there is 250 grams of liquid. Return to the pan and bring to a boil. Leave it alone.

Mash the egg yolks well with powdered sugar and flour.

Gradually pour in the cream, stirring thoroughly.

Return to the pan. Place it on low heat and cook until thickened, stirring all the time. Add vanilla at the end. Cool, covered with cling film to prevent a crust from forming (or add a tablespoon of milk).

Beat before placing in baskets. Or first put the cream in baskets and decorate with fresh berries on top.

But that's not all. You can also prepare a protein-butter cream.

Protein-butter cream for the basket

What you will need

protein - 2
powdered sugar - 150 grams
butter - 150 grams
lemon juice - a few drops.

How to cook

Cut the malo into pieces into a bowl and leave to warm at room temperature.
Carefully separate the whites into a clean container. Beat with a mixer, starting at low speed, until soft peaks form. Then, gradually adding powdered sugar, bring to a well-beaten state, and pour in lemon juice.

Reduce speed and slowly add pieces of butter, whisking thoroughly. The cream should become a homogeneous fluffy and elastic mass.

Choose which filling you like best, which cream seems the creamiest, and cook tasty treat, - “Korzinochki” cake, is one of the most seductive, to our taste, the most “cakes” and glamorous in the world.