Shortcrust pastry baskets with protein cream. Cake "Basket. protein custard

The quality of the protein cream is affected only by the freshness of the eggs. Market egg whites instantly turn into a thick cream, and store-bought packages can surprise you: “aged” eggs never form a stable foam when beaten.

Margarine is taken out of the refrigerator in advance, then the soft bar is cut into cubes.

Pour margarine with sugar, pass through the mass with a fork. It is not necessary to achieve the dissolution of sugar, you just need to mix the ingredients.

Add fresh large eggs.

Flour is poured out, soda is quenched with vinegar.

The dough is kneaded, rolled up, tightened with a film. An hour and a half is allotted for “ripening”, at this time the dough should be in the refrigerator. It can be stored in the refrigerator for two days, the quality of the baskets will not suffer.

Cake molds are greased with sunflower oil or margarine. It is necessary to coat each bulge of the mold so that the finished cake baskets do not break or crumble. Roll out the dough, the thickness of the layer is 5 millimeters. Circles are squeezed out with a cup, then they are placed in a mold. The bottoms of future baskets are pierced.

The baskets are placed in a preheated oven, the temperature is 180 degrees. After 30 minutes, the baskets will turn golden, and the thickness of the “basket walls” will increase to one and a half to two centimeters. Baskets are taken out of the molds and stacked in columns.

Preparation of protein cream for cake baskets

Three chilled proteins are placed in a bowl and beat with a blender at maximum speed.

When the protein mass thickens, add citric acid and a couple of tablespoons of sugar. Continue whisking until the sweet crystals are completely dissolved, then pour two more tablespoons of sugar, beat again. Do the same with the remaining sugar.

The cream is filled with a culinary bag with a notched nozzle. Squeeze out the protein cream in the form of a spiral.

Kiwi is peeled, cut into rings and half rings. Films are removed from tangerine slices, first making an incision with scissors.

Cake baskets are decorated with fruits, immediately served to the table. Such cakes cannot be stored for a long time, since long-term storage requires the obligatory lubrication of fruit slices with a gelling compound.

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...

Despite the fact that there are many new modern desserts now, the Soviet "Korzinochki" 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 a homogeneous 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

Shortbread dough baskets go 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 the proteins with sugar, put this mass on a steam bath and warm it 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 there was no suitable filling at hand, then you can always bake shortbread fruit baskets, they come out no less tasty.

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 a fluffy 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. Divide the shortbread dough into small parts, use a rolling pin to roll out circles from them or simply knead them with your 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.

200 grams of jam, jam or marmalade;
0.2 kg of sugar;
three squirrels.

Cooking process:

1. Cut the butter into pieces, combine with sugar, beat, and then add eggs, lemon zest and squeezed juice to this mass, continuing to work with a mixer.
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 fluffy.
5. Fill the blanks with jam or jam, and cover with protein cream on top.

First you need to make the dough for the baskets. Put the oil out of the refrigerator for an hour and a half, prepare the rest of the ingredients.

Sift flour into a bowl, add sugar, eggs, vanilla sugar and softened butter cut into pieces.

The butter should be exactly soft, and not melted, otherwise the dough will seem watery, the temptation to add flour is great, but you can’t do it! If the shortbread dough is “hammered” with flour, in its finished form it will not be tender, crumbly, but dense, hard.

Knead a soft homogeneous plastic mass. Cover with cling film and let rest for 5-10 minutes just on the table. If it lies longer, then shortbread dough baskets with protein cream will not turn out so tender.

Grease muffin tins or cupcake tins with butter. This step is optional, just to be on the safe side. And if you have silicone molds, then you can not lubricate at all.

Roll out the dough into a layer 5 mm thick and cut out circles slightly larger than the mold. Put a circle of dough on the mold, press it and trim the edges. Put the dough molds on a baking sheet.

Place the baking sheet in an oven preheated to 180°C and bake for 12-15 minutes.

Before baking shortbread baskets, you can cover them with a circle of foil, pour some beans or peas inside and only then send them to the oven. In this case, the bottom of the baskets will definitely not rise, that is, more stuffing will fit inside the cake.

Put the finished baskets in molds on a wet cold towel for 5 minutes (to make it easier to remove the cakes), and then shake them out of the molds, overturning them, and cool.

While the baskets themselves are baking, let's take care of the cream, having first prepared all the necessary ingredients for the filling.

Since our goal is to make cakes like in childhood, we will prepare baskets with protein cream according to GOST, that is, with custard protein. The preparation of this cream is not an easy process. The main difficulty is cooking syrup. It is important to catch the moment when a drop of boiling syrup in cold water takes the form of a plastic ball, and does not turn into caramel or spread.

Pour sugar into a small saucepan and add water. Cook the syrup while stirring over medium heat. On average, it takes about 8-10 minutes after boiling.

Beat the cooled proteins in the foam, and then, continuing the beating, introduce the hot syrup in a thin stream.

At this stage, it is very important to make sure that the syrup is as hot as possible (ideally, straight from the fire), and the proteins do not have time to “break through”. I advise beginners to put the finished syrup in boiling water so that it does not have time to cool while the proteins turn into foam. With experience, you will learn to guess the time and combine both processes.

By the way, this cream is very similar to.

To give a beautiful color, you can add a little food coloring to the protein cream. Just take dry, so that it does not accidentally affect the consistency.

Now we form pies. In each basket we put a spoonful of jam or jam.

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. In this mixture, add the egg and 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. Add soda slaked with vinegar

Add 2 cups of flour, you should get a 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. There is an alternative way to prepare shortcrust pastry - mix 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 brown at 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 is to hit the inverted hot mold with force on the table, or not to bathe, and buy a 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 egg whites in a pot of cold water. Make sure that water, hardness or fat do not get to the proteins - all this can spoil the protein mass, so that it will not whip 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 is to control this 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 with 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 a bowl of cream in cold water at this time and periodically change it, or put snow or ice, you need to beat until the cream has cooled.

A note about 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 on sugar, 5 times faster, 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 a bowl of cream in a water bath (the bowl does not touch the water, only the steam envelops the bowl), and beat until you get the desired consistency. Resuscitation will help if you undercooked the syrup - just the excess water will evaporate from the cream. But there is a minus of this resuscitation - the cream does not shine in finished form.

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

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

I spread the cream and voila!
Ready!