Baskets with protein cream - recipes for delicious cakes

This is a delicacy from our distant Soviet childhood. I still remember them on display in the kitchen: a crumbly basket, and on top - a cap of white cream, under which jam was hidden. And instead of a hat, confectioners also liked to decorate the baskets with “mushrooms”: legs made of protein cream, caps made of tiny biscuit rounds. And all this is surrounded by green grass and flowers and leaves. How beautiful, bright and festive it was! Eh... Now, of course, completely different sweets are in fashion - cupcakes, cake pops, macarons... And they are good in their own way! But fortunately, wonderful sand baskets also have their fans today!

For example, my friend Katya. “Bullshit,” she says, “those cupcakes of yours! Here are shortbread baskets, with protein cream, and definitely jam - this is a thing!” And I know for sure that if I don’t have time to prepare a new fancy cake for my meeting with Katya, I’ll make baskets, which is certainly easier and faster, I’ll make her no less happy with them.

I’ll tell you how to make “Korzinochka” cakes with protein cream !

From the specified amount of ingredients you will get 10 delicious baskets.

First we do...

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 of sugar; • 0.3 kg of 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.

Required:

From the specified amount of dough and cream, you get 20 baskets.

for preparing shortbread baskets:

• butter or margarine - 200 gr.
• granulated sugar - 1/2 cup
• yolk 3 pcs.
• soda - 1/4 tsp.
• flour - 2 cups

To prepare protein custard:

• raw protein - 3 pcs.
• sugar - 300 gr.
• water - 100 ml.
• vanillin - 1/2 sachet,
• lemon juice or citric acid - 1 tsp.
• any jam - we have strawberry

With protein custard

For the dish you will need:

• two proteins; • 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.

According to GOST

Homemade cakes do not contain harmful dyes, flavors or flavor enhancers. Therefore, you can safely eat them without fear for your health. If desired, the baskets can be made unleavened and filled with unsweetened filling. The result is delicious tartlets with tomatoes, cheese or chicken. By experimenting, you can come to the conclusion that the table will always look festive. The energy value of the classic version of the dish is 284 kcal.

Components:

• fatty butter – 400 g;
• salt - on the tip of the knife;
• flour – 670 g;
• powdered sugar – 260 g;
• eggs – 2 pcs.;
• baking powder – 2 tsp;
• vanillin – 2 packets;
• currant jam – 100 g.

Attention! When making dough, you cannot replace powdered sugar with regular sugar. Otherwise the dough will not be crumbly.

Heat the butter until it softens. Add powdered sugar, salt and vanilla to it, beat everything for a few seconds. After this, add the eggs and mix everything thoroughly. You should get a homogeneous mass. Mix flour with baking powder and pour into creamy mixture. Knead the dough and put it in the refrigerator for a quarter of an hour.

After this, place the dough into molds and smooth it out with your hands. It should completely cover it. Place ½ tsp in each basket. jam. Sprinkle the rest of the dough mixed with flour on top. Bake the cakes at 200°C for 25 minutes.

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. 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.

Sand baskets

1. To prepare baskets with protein cream, place softened butter, sugar and vanilla sugar in a bowl or food processor bowl.

2. Beat all ingredients using a food processor, mixer or regular fork into a homogeneous creamy mass. Add the egg yolk and beat again.

3. Add flour, sifted with baking powder, and knead soft and non-sticky shortbread dough for baskets.

4. Using your hands, distribute the dough into muffin or tartlet tins. It is most convenient to use silicone baking molds, as the baskets turn out to be tender and crumbly and can be difficult to remove. From this amount of ingredients I only got 8 cakes.

Advice! To distribute the dough into molds, there is no need to roll it out. You just need to tear off a piece of dough, make a ball or cake out of it, put it in the middle of the mold and gently knead it with the thumbs of both hands, spreading it in a thin layer over the mold.

5. Lightly prick the dough with a fork so that it does not swell during cooking, and bake the shortbread baskets in an oven preheated to 200°C for 12 minutes.

6. Cool the finished baskets completely in the molds, after which they can be carefully removed, being careful not to damage the delicate shortbread dough. If the baskets do swell a little in the oven, then while the dough is hot and pliable, you can compact it a little with your fingers directly in the pan.

With boiled condensed milk

A large amount of condensed milk on a thin choux pastry is a great dessert for tea.

Compound:

• boiled condensed milk - how much the product will take (or 0.5 cans);
• boiling water – 230 g;
• butter (or high-quality margarine) – 100 g;
• flour (good quality) – 230 g;
• eggs – 4 pcs.

Cooking steps:

1. Pour water into a container, which is sent to the fire.
2. Chop the butter into bars and place it in water.
3. Dissolve the oil in water and boil the mixture.
4. Combine the sifted flour with boiling water directly in the pan. Immediately stir the brewed dough. Heat it for a couple of minutes at low temperature, stirring constantly.
5. As soon as the mass has stuck together into a lump, it is transferred to a clean container.
6. The dough is allowed to cool partially (about 50 degrees).
7. Whisk the eggs to form a homogeneous liquid. It is introduced in portions, stirring constantly.
8. If the eggs are well absorbed by the dough and the mass becomes homogeneous, the dough is ready.
9. The dough mixture should slowly flow out of the bowl in a large ribbon. If the mass is thick, add 1 more egg. Dough that is too thick may not rise.
10. Lumps of mass are spooned or squeezed out of a pastry bag onto a baking sheet with parchment.
11. Bake the buns at medium temperatures (170 - 190 degrees) for about 30 minutes. Do not open the oven the entire cooking time. Leave the products in the switched off oven for another 10 minutes.
12. These buns are cut and a spoonful of condensed milk is placed in the cavity. Cover the treats with lids.

Sprinkle the treat with powdered sugar (optional).

Subtleties of making custard cakes

There are some peculiarities of working with choux pastry. It’s worth taking them into account, and the result will definitely please you.

Advice	How does it work	Result
choose only the freshest ingredients, especially eggs	the dough rises well	fluffy dough with cavities and rich flavor
Be sure to sift the flour	the flour is “filled” with oxygen, lumps are eliminated	airy, homogeneous baked goods
food must be warm: everything stored in the refrigerator must be taken out in advance to warm up in the room	warm ingredients reveal their properties better, the dough rises more actively	soft dough
so many eggs are added so that the dough turns out flowing, viscous, like very dense sour cream	there is enough liquid in the mass so that the steam creates cavities during baking	soft buns with hollows in which the filling is placed
When distributing raw products on a baking sheet, remember that they will increase 3 times	If the buns are allowed to grow freely during baking, they will not stick together	neat baked dough figures
Do not open the oven door during baking	do not allow temperature changes, so the buns set and heat up evenly	products retain their shape during and after cooking

Fluffy, high-quality dough can be filled with various creams or used as a base for sandwiches.

With condensed milk

In such products, boiled or regular condensed milk goes well with soft choux pastry.

With condensed milk

Ingredients (dough):

• eggs (take medium ones) – 8 pcs.;
• margarine (butter is possible) – 240 g;
• flour, water (the same amount) - 400 g each.

Ingredients (filling):

• condensed milk - how much the product will take (1 - 2 cans).

Cooking steps:

1. Boil water and melt margarine in it.
2. The liquid turns out to be uniform white.
3. Sift the flour and pour it into the boiling liquid with margarine. Immediately stir the dough with a spatula until a large lump forms.
4. The dough is cooled.
5. The warm mass is combined with eggs, which are added one at a time and kneaded.
6. A viscous dough is obtained, similar to a thick cream.
7. The bottom of the baking sheet is covered with baking paper.
8. Small products are pressed onto it, leaving room for their enlargement.
9. These blanks are first baked at 220 degrees for 20 minutes.
10. They are finally baked at 160 degrees for 10 minutes.
11. Place condensed milk into a pastry syringe. Lightly pierce each product with a syringe, filling them with filling.

You can beat condensed milk with cream and butter.

"Biscuit"

To make this delicious cake, you will need:

• three chicken eggs;
• a glass of sugar;
• one egg white;
• a pinch of baking powder;
• a glass of flour;
• eight tablespoons of powdered sugar;
• a few drops of lemon juice;
• a couple of tablespoons of your favorite jam.

This amount of ingredients is designed for six servings of delicious cake with protein cream. Photo below.

In a slow cooker

Custard pies according to this recipe are well baked, but are not always fried on top. But they will still turn out beautiful, as in the photo.

In a slow cooker

Ingredients (dough):

• sugar – 8 g;
• salt – 4 g;
• water – 210 ml;
• butter (good margarine) – 100 g;
• flour (sifted to remove lumps) – 120 g;
• eggs – 3 pcs.

Composition (cream):

• vanilla sugar – 20 g;
• water (clean, without gas) – 100 ml;
• cottage cheese (preferably juicy) – 250 g;
• sugar – 70 g;
• butter (take organic) – 100 g.

Cooking steps:

1. Melt the butter cubes by adding water. The mixture should come together well and boil.
2. Add sugar, salt, sifted flour. The mixture is stirred vigorously all the time.
3. Warm the dough a little more on the switched off stove. If the mass has gathered in a lump, remove it from the stove.
4. Break eggs into the partially cooled warm dough one by one. Each egg is mixed well with the mixture.
5. The smooth choux pastry is very similar to mashed potatoes.
6. Place this mass in a pastry bag.
7. Press the eclairs onto the surface of the non-stick multicooker bowl.
8. To prevent the cakes from sticking together during baking, leave enough space between them.
9. Close the appliance and select the “Baking” mode.
10. The program running time is 30 minutes.
11. Then the lid is not opened. Set the temperature to 150 degrees and dry the products for 10 minutes on the same program.
12. For the cream, combine all the prepared ingredients.
13. The products are cut slightly and filled with filling through the cuts.

You can decorate the treats with liquid chocolate.

With whipped cream

You can add a little vanilla or other aromatic additives to this buttercream.

With whipped cream

Compound:

• cream (it is better to take 33%) – 0.2 l;
• flour – 140 g;
• water – 0.2 l;
• egg – 3 pcs.;
• salt - a pinch;
• butter (choose natural) – 100 g.

Cooking steps:

1. Boil water and lightly salt it. Dip a stick of oil into it and dissolve it.
2. Add flour to the boiling mixture and mix everything vigorously. Turn off the stove.
3. A thick mass should form in the pan. It is transferred to a clean container and cooled.
4. 1 egg is released into it, everything is ground to a homogeneous consistency. 2 more eggs are also introduced.
5. The result is a viscous shiny dough.
6. Line a baking tray with baking paper. Squeeze out small balls of choux pastry on top. They will increase: space is left for this.
7. The oven should be preheated to 200 degrees. In this mode, the products are baked for 15 minutes.
8. Next, reduce the heat to 170 degrees and bake for another 20 minutes.
9. Leave the cakes in the turned off hot oven for another 15 minutes. Only after that they are taken out.
10. The cream is being prepared. Whip the cream and add sugar to your liking.
11. The products are cut and opened like a shell. Fill them with cream. You can inject the filling from a syringe.

When serving, the delicacy is sprinkled with powder or sprinkled with chocolate. You can let the sweets soak for several hours or consume them immediately.