It is not difficult to explain the widespread popularity: cooking does not require a lot of time, everyone can cope with the task, and the result always pleases relatives and guests. In addition, the very "form factor" of this appetizing snack determines its widespread recognition - small portions of the filling or sauce quickly warm up the appetite, they are convenient and practical. Cooking them is not difficult, basket recipes require basic culinary skills and a desire to fantasize.
The five most commonly used ingredients in recipes are:
For those who like to experiment, there are ample opportunities for combining ingredients and preparing a presentation. Often, cheese, vegetables, meat or fish are used as the main component for the filling. It will be beneficial to look greens - like whole leaves, and finely chopped. However, everyone's favorite Olivier salad can also be a great filler. The list of products used to fill the baskets is probably endless: caviar, red fish, shrimp, crab sticks, chicken, mushrooms, ham, liver, hearts...
For many, these cakes are a memory from the past. In Soviet times, such "Baskets" were invariably sold in confectioneries. 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.
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
Divide the eggs into whites and yolks.
Set aside the squirrels - we will need them for cream preparation, 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, they are 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 the metal mold, help it 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 Swiss meringue. 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!
Recipes for delicious cakes
1 hour
370 kcal
5/5 (2)
Each taste evokes some associations in us. They can be both good and bad. But there is something that is simply not capable of evoking bad memories and associations. This is what I want to tell you about today. Everyone remembers the wonderful taste of those cakes that we tried in childhood. Many of them remain our favorites throughout our lives. Therefore, I consider it my duty to teach you how to cook the "Basket" cake at home. This will require a minimum of costs, but what memories will flood over you! Let's continue the glorious tradition and prepare such a delicious dessert dish for our children.
Cake recipe "Basket" with protein cream
Kitchen appliances: m xer or whisk, m ito, e ukhovka.
Ingredients
For test:
For cream:
How to choose the ingredients for such a dish?
Such an unpretentious dish still requires some respect for itself. To make an original cake, you will need to be sure to use first-class wheat flour and the highest quality products.
A step-by-step recipe for making shortcrust pastry cakes "Baskets"
Before you start creating a culinary masterpiece, you will need to get the butter out of the refrigerator so that it warms up a little. Only after that you can start cooking the "Basket" cake in accordance with GOST.
Dough
- Put the butter in a deep container and beat for 4 minutes with a mixer or whisk.
- After whipping, add 140 g of sugar. Start the whipping process again, continue it until the sugar is completely dissolved. You will have to spend 5 minutes on this.
- Separate the yolks from the whites and add the yolks to the oil container. Whisk for about 5 more minutes.
- Then add 1 teaspoon of baking powder, a pinch of salt and a few drops of rum or vanilla essence.
- Mix all the ingredients of the future cake in the best possible way.
- At the very end, add 350 g of flour. Before that, you will need to sift it through a sieve to get rid of unnecessary foreign objects. Start the dough kneading process. You will need to knead it until smooth to get the perfect shortbread dough.
- Place your finished shortcrust pastry in cling film and refrigerate for 40 minutes.
- Already chilled dough, you definitely need to roll it out with a rolling pin into a layer, the thickness of which is about 7 millimeters.
- Now you need to distribute all the dough into metal molds.
- When you have done this, remove any excess pastry that is sticking out of the edges so that the pastry itself is slightly larger than the sides of the pan.
- Using a fork, make a lot of holes in the dough, which is located at the bottom of each mold. This should be done so that air bubbles do not form during baking.
- Put the finished forms in freezer for 15 minutes.
- Preheat the oven to 215 degrees and bake the baskets for about 15 minutes.
- Let the dough cool and take out the blanks.
Cream
- Now let's take an interesting process of cooking the cream. To do this, mix sugar in water.
- Start the syrup boiling process.
- Boil the syrup to a temperature of 120 degrees. It's about 5-6 minutes.
- At a temperature of 110 degrees, add citric acid to the syrup.
- Start beating egg whites well with a pinch of salt. If you are using a mixer, then beat at medium speed.
- When while whipping the proteins on them there are marks from the blades of the mixer or your whisk, start pouring the syrup slowly in a thin stream. After you add the syrup, you will need to increase the speed of the mixer. At this speed, you need to beat this whole consistency for 7 minutes.
- Divide the cream among the pastry bags, and put a very small amount of jam or jam on the bottom of each basket.
- Now you can turn on your imagination and fill the baskets with cream in any manner. By using different nozzles, you can make different patterns or exposures.
- So your lovely cakes "Baskets" with cream are ready.
Video recipe for the pastry "Basket" with protein cream
In this video tutorial on the preparation of the above dish, you can find a detailed description of how to prepare the correct dough for the "Basket" cake.
Cake "Basket" with fruits
- Cooking time: 60 minutes.
- Servings: 6 portions.
- Kitchen appliances: m xer or whisk, mmetal molds in the form of baskets, with ito, e containers for your ingredients ear chamber.
Ingredients
For test:
For filling:
Step by step recipe
- Melt all the margarine in the microwave.
- After that, you will need to mix margarine with sand sugar and mix.
- Introduce eggs into the margarine mass one by one. You need to add them as you stir.
- In a small container, you will need to extinguish the soda with a tablespoon of vinegar.
- After that, add soda to the dough.
- Add the flour to the rest of the ingredients and start stirring with a spatula. When it becomes difficult to knead with a spatula, use your hands.
- Hide the dough for 30 minutes in the refrigerator. After that, you need to distribute all the dough in metal forms in the form of baskets.
- Preheat oven to 200 degrees and bake for 10 minutes.
- Cool the baskets completely and prepare for the next steps.
- Pour a tablespoon of curd into each basket and arrange the fruit as you like.
Now you thoroughly know how to make a cake "Basket" at home!
We will prepare baskets from shortcrust pastry, which is kneaded in butter. Partially it can be replaced with creamy margarine for baking (fat content from 72%), for example, take it in a 1: 1 ratio, that is, 100 g of butter and 100 g of margarine. To make the dough tender and crumbly baskets, add a little corn starch to the flour, and instead of a whole egg we will use only the yolk.
As for the custard, we will cook it according to the classical technology, in milk. For flavor, add a little vanilla sugar. The finished kerm will need to be poured into baskets and re-baked. Thus, it will become thicker and more palatable, while retaining its tenderness and creamy texture.
Raspberries were chosen for this dessert not by chance. Fragrant berry pairs perfectly with custard and crispy shortcrust pastry, it adds a pleasant sweet and sour note. From the indicated amount of ingredients, 10 large baskets will be obtained. Form diameter - 8 cm.
Total cooking time: 90 minutes
Cooking time: 30 minutes
Yield: 10 pcs.
Ingredients
for the test
- butter - 200 g
- fine sugar - 100 g
- egg yolk - 1 pc.
- wheat flour - 270 g
- corn starch - 30 g
- salt - 1 chip.
for cream
- milk - 350 ml
- egg yolks - 3 pcs.
- sugar - 4 tbsp. l.
- flour - 1 tbsp. l.
- vanilla sugar - 0.5 tbsp. l.
Cooking
Large photos Small photos
Butter, previously thawed to room temperature, is ground with a fork along with sugar. Add the yolk, grind again.
Then add the sifted flour mixed with starch to this oil base. Mix well with a spoon until smooth.
Then quickly knead the dough with your hands and roll it into a ball. We cover the soft plastic mass with a film and send it to the refrigerator for half an hour.
We divide the dough into portions according to the number of baskets. We lay out in molds and press with our hands, trimming the edges. We prick the bottom with a fork so that it does not swell during baking. Molds with dough back in the refrigerator for half an hour.
Meanwhile, prepare the custard. We shake the yolks with 50 ml of milk, sugar and vanilla sugar.
Pour the sifted flour and stir with a whisk so that there are no lumps.
The remaining milk (300 ml) is heated, but not brought to a boil. In a thin stream, stirring constantly, pour the yolks with sugar into the milk.
Continue to cook over low heat, stirring constantly with a whisk, until the cream thickens. Do not bring to a boil, otherwise the custard will delaminate! Let the cream cool down a little, stir from time to time so that a crust does not form on the surface.
We place the forms with the dough on a baking sheet and send it to the oven, preheated to 180 degrees (it must be already hot!). Bake for 10-12 minutes, until the cupcakes are half done. Let's cool down a bit.
Pour custard into baskets.
Return to the oven and bake for another 10 minutes at 180 degrees.
We decorate the cooled baskets with raspberries and mint leaves.
Sprinkle with powdered sugar before serving. We brew tea and enjoy crispy baskets with delicate custard and raspberries.
You can store the dessert in the refrigerator. On the second day, the currants will become a little softer, but they will still keep their shape well, remain crispy and dense.
When I was little, I also had a grandmother, these baskets evoked surprisingly quivering feelings in me. It can be said that they beckoned, seemed to be something magical and infinitely delicious. When I first tried them, I was terribly disappointed. The sparkling snow-white cream turned out to be just a sweet sticky mass. But I didn't give up! They were so beautiful, these baskets, that I bought them again and again, hoping for a miracle, or what? Maybe this time it will be delicious, I thought. But alas. I still don't like custard protein cream. And it's not in my journal. Unlike the usual protein cream, it is more viscous and thick, a little marshmallow, but for some reason too, I won’t pick another word, stuffy.
Nevertheless, this cream is very popular not only in GOSTs, but also in the world, since it is very stable and completely boiled, that is, it does not contain possible pathogenic microbes. This makes it ideal for the confectionery industry.
What does it take to make the perfect meringue?
1. Mixer with whipping attachments.
2. Deep bowl.
3. Saucepan with a thin bottom.
4. Cooking thermometer or a cup of ice water
... perhaps everything.
In custard (otherwise, Italian) meringue, proteins are brewed with hot sugar syrup while whipping. The syrup must be of a certain concentration - too weak will cause the meringue to be cut off later, too thick - to pieces of caramel in the whipped mass.
To cook the right syrup, you must first dissolve the sugar in the right amount of water when heated. The ratio for complete dissolution is three parts sugar to 1 part water. The syrup is brought to a boil while stirring and boiled over medium heat until the desired density. Why do you need a thin bottom? When boiling, the density and temperature of the syrup gradually increase, and at some point this begins to happen very quickly. You can stop the process by removing the pot from the heat, but if the bottom is thick, it continues to provide heat, the syrup continues to cook, and may become too thick. The thin bottom cools instantly, and as soon as the fire is turned off, the syrup stops boiling.
Now the hardest part is the boiling point. We need to bring the syrup to 120C. This is easy to control with a cooking thermometer. What if there is no thermometer? In this case, a sample is taken from the syrup - the syrup is removed from the heat (while you are determining the consistency, the syrup can be digested, so be sure to turn off the heat or remove the pan from the burner), scoop up a little syrup with a spoon and drip into a cup of cold water. The cooled drop is taken with fingers and its consistency is determined:
- a soft ball is easily crumpled with fingers, like dough (113-115C), lipstick is made from such a syrup;
- medium ball, similar to Soviet plasticine (120C), this is what we need;
- a solid ball is already a bit too much.
If the syrup is undercooked, return to the fire. From a soft ball to a medium syrup is cooked for about a minute, be careful! It looks like a pre-cooked syrup with large light bubbles.
Well, in general, everything is simple - while the syrup is cooking (about five minutes), beat the egg whites and, without stopping whipping, pour in the boiling syrup. We drive in a little more - and you're done!
Shortcrust pastry baskets:
100g butter
65g sugar
165g flour
1 yolk
1/2 sachet of vanilla sugar
1\3 tsp baking powder
Protein cream:
2 squirrels (1 squirrel weighs 37g on average)
140g sugar
50g water
a few drops of lemon juice
1 sachet of vanilla sugar
Decoration and stuffing:
180g fruit filling or marmalade or jam
140g butter cream
30g candied fruits
For baskets, we need dough from 100g of butter, 65g of sugar, 165g of flour, 1 yolk, first beat softened butter with sugar, yolk and vanilla sugar, then add flour sifted with baking powder. The dough is like that.
Depending on the size of your basket molds, there will be a lot or a little. I have large molds, and there are only 6 baskets, such mini-cakes.
Bake at 200C for 12 minutes. Cool down.
Prepare the meringue. Pour sugar over water and bring to a boil over medium heat while stirring. It will take 5 minutes to boil. Required temperature- 120C or a test for a medium ball.
Whilst it is cooking, beat the egg whites into a strong foam, add vanilla sugar and beat again.
Pour in a thin stream, without stopping whipping, boiling syrup.
Beat for another 2-3 minutes, adding a few drops of lemon juice.
Transfer the finished mass to a cornet with a nozzle.
Arrange the fruit filling among the cooled baskets.
Squeeze meringue on top...
And decorate with butter cream (I had chocolate) and candied fruit. Most often, these cakes were decorated with pink roses and green leaves. But at home it is somehow unproductive. Cream for decoration - described in the "Fairy Tale" cake.