Custard protein cream for baskets. With protein custard

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

Necessary:

Dough:

• Yolks - 2 pcs.
• Margarine (draining butter) - 100 g
• Flour - ok. 1.3 stack. (glass 250 ml)
• Sugar - 1 tbsp. l.
• Salt - 1/3 tsp without a slide
• Baking powder - 1 tsp
• Vanillin - to taste

Cream:

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

Additionally:

• Jam, fruit - optional

Cooking:

Divide the eggs into whites and yolks.

We set aside the squirrels - we will need them for, and first we prepare the dough and bake the baskets.

Mix butter with flour and baking powder into crumbs.

Best by hand.

Mix yolks with sugar and salt.

Pour the yolks into the butter crumbs.

Start kneading with a spoon, then continue with your hands.

The dough should be easy to work with and plastic, if yours is too soft, then add a little flour.

For cakes "Basket" I use metal or silicone molds.

The number of cakes will depend on the layer of dough that you lay out in the form. Someone likes the dough thicker, someone thinner, choose whichever you like best. In silicone molds, the dough can be made very thin. In metal, it is better to be a little thicker so that it does not break when removed from the mold. Below I will show one secret if the dough is slightly stuck.

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

Grease metal molds with butter.

This is what it looks like in metal.

And it's in silicone.

We send for baking in the oven.

Determine the time according to your oven.

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

We get supplies.

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

If you use oil, then the blanks must cool completely.

If the dough does not want to "jump" out of metal mold help him with a toothpick.

This does not happen with silicone ones, but I confess that I prefer metal baskets.

When all the blanks are removed from the molds, we proceed to the preparation of the cream.

The site has detailed description cooking . In my opinion, it is ideal for filling basket cakes.

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

And now I'll show you the options for this cake. I have cooked it many, many times. Choose for yourself what you like or come up with your own.

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

You can just lay out the cream beautifully - it is also very tasty.

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

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

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

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

I hope you enjoy "Baskets".

Bon appetit!

Although there are many new modern desserts, Soviet "Baskets" with protein cream are still popular. Do not deny yourself a little pleasure and cook the cake yourself.

Shortbread "Baskets" with protein cream

Cakes "Baskets" with protein cream are actually baked very simply, 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 of flour;
40 grams of sugar.
For cream:
200 grams of sugar;
two egg whites.

Cooking process:

1. Put all the indicated ingredients from the list for the dough, except for the egg, into a container and beat with a blender. note that

the oil must be cold.

2. After you have a crumb, drive in an egg and knead until uniform consistency and put it in the cold for at least 30 minutes.
3. We turn the lump into a layer, cut out round blanks from it, so that they are slightly larger in size than the molds.
4. We put the blanks into molds, pierce the bottom several times with a fork and cook for about 20 minutes in the oven, turning on the heat at 180.
5. At this time, you can make a cream. We mix the proteins with sugar and begin to interrupt with a mixer until a lush and white mass is formed.
6. Fill the baked base with cream and the cakes are ready.

With the addition of jam

Baskets from shortcrust pastry goes very well with any jam.

This taste is familiar to many 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. We take out the butter from the refrigerator, cut it into small pieces, mix with all other products except flour, beat with a mixer until fluffy, then add flour and knead with your hands until smooth. Let it rest for 30 minutes and cool down.
2. Cut into small pieces, straighten them or roll them out and place them in molds, not forgetting to make punctures with a fork at the bottom. Bake for about 15 minutes at 180 degrees.
3. Now we are preparing the filler. Mix proteins with sugar, put this mass on steam bath and warm up, but do not let it boil, remove and beat until it increases in size.
4. Fill the finished bases first with jam, and then with cream.

How to cook with fruit

If not available suitable filling, then you can always bake sand baskets with fruit, they come out no less delicious.

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 shapes for the base.
2. Place them in molds, make a couple of punctures with a fork and put them in the oven for 15 minutes, when heated to 180 degrees.
3. Free the fruit from the skin, cut into small pieces.
4. Place some fruit in the prepared bases and fill everything with cream.
5. The cream is prepared as follows: sugar is mixed with proteins, everything is sent to the stove, warmed up, and then whipped to foam. Fruit can also be placed on top of the cakes if desired.

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. We divide the dough into parts, roll them out or simply stretch them in our hands and place them in molds, then bring them to a 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 gently add to the sugar mass and continue to beat for about five more minutes until the desired consistency.
3. Decorate the baked bases with the resulting filler and serve the cakes.

with berries

For dessert you will need:

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

Cooking process:

1. We roll out the dough, cut out round blanks 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. We wash the berries well and dry them.
3. Mix the whites with sugar, heat, and then beat thoroughly until they become lush cream.
4. We put berries in the base, cover everything with filler on top and again decorate with berries.

Cooking with jam

For baking you will need:

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

Cooking process:

1. shortcrust pastry We divide into small parts, use a rolling pin to roll out circles from them or just knead them with our hands to the desired size.
2. We put mugs in special molds for baskets, distribute them well, make several punctures at the bottom with a fork and send them to the oven, which we heat up to 180 degrees, keep there for about 15 minutes.
3. When the bases are ready, fill them with the selected jam and proceed to the preparation of the cream.
4. Mix sugar and proteins in a saucepan, heat, but do not bring to a boil, after which we begin to beat with a mixer until a fluffy and white foam is formed.
5. We cover the cakes with the cream made and can be served. 2. We send all the other components from the list for the test there and bring it to a homogeneous state. We leave for some time in the refrigerator.
3. We form circles from it, place them in basket forms and wait until they become rosy, setting the heat to 180 and the time to 15 minutes.
4. Combine sugar for cream with proteins, mix, heat on the stove and beat until lush mass.
5. Fill the blanks with jam or jam, and cover with protein cream on top.

Bright sand baskets with protein cream will become wonderful decoration not only a children's sweet table, but also for any holidays. Such cakes are especially relevant for Easter, when it is customary to treat all incoming guests with sweets. Preparing a dessert is not difficult - its only drawback is that the base must be cooled after baking! And this takes a lot of time.

However, when this decorated sweet cake is served at the table, there is no limit to the admiration of the guests, and the duration of the preparation of the dish is instantly forgotten. Everyone remembers how they loved this shortcrust pastry dessert as a child, and the dish with baskets quickly becomes empty.

Recipe Information

Cooking method: bakery .

Total cooking time: 1 h 30 min.

Servings: 6 .

Ingredients:

dough:

• flour - 100 g
• egg- 1 PC.
• butter– 50-60 g
• salt - 2 pinches
• granulated sugar– 50 g

cream:

• protein - 1 pc.
• granulated sugar - 50 g
• food coloring - 1 pinch

For decoration:

• bar chocolate - 20 g
• figurines, sprinkles - to choose from.

How to cook:

1. 
   Crack an egg into a deep bowl. Immediately add sugar and salt. Beat the mass with a whisk. By the way, you can use only the yolk, then take the white for the glaze. For more information on preparing shortcrust pastry, see.
2. Melt the butter slightly in a water bath or microwave oven but don't bring it to a boil! Pour it into the container with the egg mass. Stir. Instead of butter, you can use margarine, a quality spread.
3. 
   Pour in wheat flour and knead the dough. You will need enough flour so that the mass does not stick to your hands. Let the dough ball rest in the refrigerator for 15 minutes.
4. 
   Prepare the forms for the baskets and put the shortcrust pastry in them, stretching it with your hands and forming sides. Gently pierce each piece with a fork in several places so that it does not swell. Place the molds with basket blanks in the oven and bake for about 20-25 minutes at 180 degrees. Remove and be sure to cool at least until room temperature. If the base is hot - protein cream it will just flow.
5. 
   While the base for the dessert is baking, take care of the cream. Whisk chilled egg white with a pinch of salt for 3 minutes. Then add the sugar and continue beating for another 5-7 minutes until the peaks of the whipped cream become stable.
6. 
   Add a pinch of the dye of your choice according to the color (green in the recipe). If you want to get more saturated color cream, then add a little more dye. Stir in the cream.
7. 
   Put the cream in a pastry bag or syringe and decorate the cooled sand bases with it.
8. Grate the chocolate fine grater and sprinkle it on your dessert. Put any decoration on top of the cream and add a few leaves of fresh mint.
9. Serve cupcakes with a cup fragrant coffee or tea. Since the pastries are sweet, you can not add sugar to the drink!

Note to the owner:

1. If you want the shortbread dough to be more airy and porous, then add a little baking powder. For a serving in the recipe, 1/3 tsp will be enough.
2. Cakes are very sweet, so sourness will not be superfluous. Inside each basket, first put a half teaspoon of any thick jam, and only then add the cream - the taste will become more interesting.

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, resulting in a mouth-watering delicacy that children will love.

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 cake basket - the recipe involves observing the following points:

1. When preparing the dough, the oil must be very cold, this is a prerequisite.
2. The kneading must be done very quickly so that the oil does not have time to heat up from the hands. This is achieved by using a blender or a knife, which cuts the butter mixed with flour.
3. Then you should add the egg and salt - and the dough is ready.
4. 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 making 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.;
• oil - 150 g;
• vanilla sugar-2 tsp;
• sour cream - 1 tbsp. l.;
• soda -1 tsp

Cooking

1. Beat sugar, vanilla sugar and softened butter until fluffy.
2. Add egg and sour cream, mix, add flour.
3. Remove the finished dough for 1 hour in the refrigerator.
4. Form a sausage from the dough, cut into small pieces, roll out.
5. Place in moulds. Bake 7-8 minutes.
6. fill the basket with stuffing.

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

Ingredients:

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

Cooking

1. Roll out the dough, cut out circles and place in molds. Bake 7-9 minutes.
2. Pour sugar into water, mix, put on fire, bring to a boil. Boil the syrup for 3-4 minutes.
3. Beat egg whites with a mixer until thick foam. Pour in a thin stream sugar syrup. Beat for another 10-15 minutes.
4. Fill cakes with shortcrust pastry with cream.

For lovers of desserts with a rich citrus flavor, there is such an option as a fruit basket cake and jelly. It will be possible to place an orange curd at the bottom - this is, which you can buy ready-made or cook it 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.

Cooking

1. Bake baskets. Put orange curd in them.
2. Place fruit on top.
3. Prepare jelly, which is poured into a cake basket.
4. Place in the refrigerator until completely solidified.

Custard has a unique taste and enjoys well-deserved popularity even among discerning gourmets. Therefore, such a cake basket with cream will win-win, which can be prepared and served to the festive table. They can be decorated with fresh berries: strawberries, currants, raspberries. On the bottom of the basket, you can pour a teaspoon of jam.

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.

Cooking

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

Dessert with whipped cream is a real cooking 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 there are fresh berries. With their help, you can cook dessert every time in a different way.

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.

Cooking

1. Bake baskets.
2. Whip the chilled cream with a mixer. When they rise, continuing to beat, pour powdered sugar and vanillin.
3. Cut fruits into thin slices.
4. Stuff a fruit basket cake.

Sand base combined with tender cottage cheese has an indescribable taste, such a filling will not only spice up the dessert, but will also benefit. Therefore, for shortcrust pastry baskets, it is very popular among housewives. Dessert can be topped 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

Cooking

1. Bake baskets.
2. Soften the butter, add sand and vanilla sugar, beat.
3. Mash the cottage cheese and add to the total mass.
4. Start baskets.

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

Ingredients:

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

Cooking

1. Bake baskets.
2. Soften the butter and beat with a mixer.
3. Add condensed milk. Continue whisking for 10 minutes.
4. Start baskets.

To one of the most simple options dessert is the one for which lemon is used. This component is able to give a sophisticated 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 well with a delicate filling.

It was evening, there was nothing. My husband and I really love cake baskets with protein cream, if you loved them as much as I did, you would make them too).

I myself love detailed recipes, that's why I also describe, so sorry, mnogabukaf ....

For test:
200g. oils (1 pack)
100g Sahara
1 egg
0.25 tsp soda, hydrated with vinegar
2 tbsp. flour

For filling:
Jam 150g

Protein cream:

4 eggs
1/3 st. water
1 st +1 st. a spoonful of sugar
1 st. l. vinegar.
a pinch of citric acid

Other options (tested, without vinegar):

For 6 proteins

2 faceted glasses (250g each) sugar,

0.5 glass of water

0.5 tsp citric acid.

for 3 squirrels

1 st. Sahara

70g. water - 3 full tablespoons, and one incomplete

Dough: Softened butter is rubbed with sugar. Sugar can be a little more - a matter of taste. You can do this with a mixer, but only if you are sure that you will then wash and dry the whisks before making the cream. I'm not so sure about this, so I do it with a fork, you need to stir well, until smooth, it is desirable that the mixture even acquires a slightly whitish tint. Add the egg to this mixture slaked soda, mix.

The egg can be completely or partially replaced with yolks or water. In the first case, you will improve the taste of the dough, in the second case, the dough may be harsh. Adding soda slaked with vinegar

Add 2 cups of flour, it should turn out plastic dough something like plasticine. Shortbread dough loves cold, if you feel that the dough is warm - more than 23-25 ​​degrees - feel free to send it to the refrigerator for 30-40 minutes, or to the freezer for 15 minutes.

The ideal temperature for shortcrust pastry is 20 degrees. And given that we rubbed softened butter, then without a refrigerator we are unlikely to achieve such a temperature. Eat alternative way making shortcrust pastry - mix the butter with your hands into a bowl with flour and sugar, and then add soda and an egg. At the same time, you can use a colder oil, but I don’t like this option, because my hands get dirty more, and the dough doesn’t turn out so much, but if you don’t have time to wait until the oil softens, then go for it.
After the dough has cooled, put it into molds. It is more convenient to lay out in molds like this - roll out a ball of dough into a cake and put it in a mold already, do not put a lot of dough on them, as it rises. If it has risen a lot, then 5 minutes after putting it in the oven, press down the risen place with a glass or something similar).

and bake until golden color at a temperature of 170 degrees.

I pre-lubricate the molds, because I am not always sure that the dough turned out and will not stick to the walls. After 3-5 minutes after baking, remove the finished blanks from the molds and turn upside down (so that the remaining moisture does not soak the cookies).

If the dough does not come out of the molds, then you can pull it out of there by prying a still hot cookie with a toothpick. Another option - inverted hot mold to hit the table with force, or not to bathe, and buy silicone mold then there will be no questions.
So, now you can start preparing the cream. Separate the whites from the yolks. We don't need yolks. Eggs should be cold, so they beat better, you can even place a bowl of whites in a saucepan with cold water. Make sure that water, hardness or fat do not get to the proteins - all this can ruin protein mass that it won't fluff at all. Dishes must be cold. We put the syrup to boil - mix water with a glass of sugar and vinegar, put on a small fire and stir until the sugar dissolves.

As soon as the sugar has dissolved, increase the heat to maximum and do not interfere - so the syrup will be light and transparent, and the cream will end up snow-white. If you want a creme brulee-colored cream, then you can set the fire to medium, then the shiro will turn out to be caramel-colored.

You need to boil the syrup up to 122 degrees, if there is a thermometer, then the best option control it with a thermometer. But usually it is not there, so you can check it by testing for a weak ball (semi-solid ball) - a drop of syrup in cold water hardens to the consistency of a bread crumb. From it you can sculpt a soft, pliable ball. At the end of the boil, the consistency of the syrup changes from one sample to another within a minute, so be careful. If the syrup is undercooked, then there is a chance that the cream will not hold and spread, if overcooked, the cream crust will harden, and the cream itself will stretch a little. While the syrup is cooking, beat the whites to soft peaks, add a tablespoon of sugar, and beat until the sugar grains dissolve, add citric acid (for sourness), it can be replaced lemon juice. Once the syrup is ready, pour the syrup into the egg whites in a thin stream, whisking constantly.

It is better to place at this time a bowl of cream in cold water and periodically change it, or put snow or ice, you need to beat until the cream cools down.

Note on the cream: I only make custard - yes, you have to boil it, but it does not fall off even after 3 days, unlike raw, which is cooked only with sugar, faster times at 5, but falls off the next day. There is a myth that it is impossible to make a protein cream at home that will not fall off, because you need a powerful mixer - this is a myth, I assure you, I have an old and very cheap scarlet mixer, and nevertheless the cream turns out. Powerful mixers just make it faster. If your cream has cooled down after whipping, but it still blurs, do not despair, there is a way to revive it - put it on water bath cream miscus (the bowl does not touch the water, only the steam envelops the bowl), and beat until you get desired consistency. Resuscitation will help if you undercooked the syrup - just excess water evaporate from the cream. But there is a minus of this resuscitation - the cream does not shine in ready-made.

We put a spoonful of jam into the cooled cookies, it is better to choose it with sourness, I had blueberry.

AND finishing touch- we plant the cream in baskets. Ideally do this pastry bag, but I don’t have it (like many), I make a disposable parchment bag, glue it with tape, put the cream there and cut the tip, you can even figuratively) If there is no parchment, you can use plastic bag or just spoon it out

I spread the cream and voila!
Ready!