Fruit baskets. Baskets with curd cream and berries

05.03.2020 Blanks for the winter

Delicious cake recipes

1 hour

370 kcal

5/5 (2)

Each taste evokes certain associations in us. They can be both good and bad. But there is something that simply fails to evoke bad memories and associations. This is what I want to tell you today. Everyone remembers the wonderful taste of those cakes that we tasted in childhood. Many of them remain our favorites throughout our lives. Therefore, I consider it my duty to teach you how to cook the "Korzinochka" cake at home. This will require a minimum cost, but what memories will flood you! Let's continue this glorious tradition and prepare such a delicious dessert dish for our children.

Recipe for cake "Korzinochka" with protein cream

Kitchen appliances: m xer or corolla, m it, e uhvka.

Ingredients

For the test:

For the cream:

How to choose the ingredients for such a dish?

Such an unpretentious dish still requires some self-respect. To make an original cake, you will need to make sure to use premium wheat flour and the highest quality ingredients.

A step-by-step recipe for making shortcrust pastries "Korzinochki"

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 "Korzinochka" cake in accordance with GOST.

Dough

Place the butter in a deep bowl and beat for 4 minutes with a mixer or whisk.
After beating, 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 butter container. Beat 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.
Add 350 g flour at the very end. Before that, you will need to sift it through a sieve to get rid of unnecessary foreign objects. Start the kneading process. You will need to knead it until smooth to get the perfect shortbread dough.
Place your finished shortbread dough in plastic wrap 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 the excess dough that is peeking out of the edges so that the dough itself is slightly larger than the rims of the mold.
Use a fork to poke many holes in the dough found on the bottom of each mold. This should be done so that air bubbles do not form during baking.
Put the finished forms in the freezer for 15 minutes.
Preheat the oven to 215 degrees and bake the baskets for about 15 minutes.
Let the dough cool and remove the pieces.

Cream

Now let's get down to an interesting cream preparation process. To do this, mix sugar in water.
Begin the process of boiling down the syrup.
Boil the syrup to a temperature of 120 degrees. This is about 5-6 minutes.
At 110 degrees, add citric acid to the syrup.
Begin to beat the egg whites well with a pinch of salt. If you are using a mixer, you need to beat at medium speed.
When, while whipping the whites, there are traces of the mixer blades or your whisk on them, start slowly pouring in the syrup 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 all this consistency for 7 minutes.
Spread the cream into the cooking bags and place a very small amount of jam or preserves 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 attachments, you can make different patterns or exposures.
Here are your lovely cakes "Korzinochki" with cream.

Video recipe for the "Korzinochka" with protein cream

In this video tutorial for preparing the above dish, you can find a detailed description of how to make the right dough for the Tartlet Pie.

Cake "Korzinochka" with fruit

Cooking time: 60 minutes.
Servings: 6 servings.
Kitchen appliances: m xer or corolla, mmetal molds in the form of baskets, with ito, e containers for your ingredients, d ear chamber.

Ingredients

For the test:

For filling:

Step by step recipe

Melt all the margarine in the microwave.
After that, you will need to mix the margarine with sand sugar and stir.
Add eggs to 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.
Then add the baking soda to the dough.
Add 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.
Place the dough in the refrigerator for 30 minutes. After that, you need to distribute all the dough into metal molds in the form of baskets.
Preheat oven to 200 degrees and bake for 10 minutes.
Cool the baskets completely and get ready for the next steps.
Pour a tablespoon of Kurdish into each basket and arrange the fruit as you like best.

Now you thoroughly know how to make the "Korzinochka" cake at home!

The most delicate and delicious delicacy that will be appreciated by both children and adults is sand baskets with jelly and fruits. The most widespread and available fruit at any time of the year is tangerine! Rich in vitamin C, sweet tangerines are both tasty and healthy. Therefore, we offer you a recipe for sand baskets filled with tangerine slices and tangerine jelly.

You can also take sand baskets ready-made from the store, but it is much tastier and healthier (after all, preservatives and other not very useful components will inevitably be present in the shopping baskets) there will be shortbread baskets baked at home.

Recipe for sand baskets stuffed with tangerine jelly

egg 2 pcs
vanilla sugar 100 g
butter 150 g
flour 300 g
baking powder 1 teaspoon

0.5 kg tangerines
1-2 tablespoons of sugar
0.5 cups of water
15 g gelatin

Prepare the shortbread dough first. To do this, the softened butter must be ground into crumbs with flour. Sift flour beforehand, add baking powder and mix well. Add sugar and egg to the butter crumbs and knead the dough. Form the dough into a ball, wrap with cling film and refrigerate for 30 minutes.

After the dough has reached a bit, divide it into small balls. Distribute each ball in a mold for baskets or muffins. If you have a special form, then put the upper part inside the baskets, and if you use ordinary molds, then so that the dough does not rise inside the baskets during baking, you must put a "load". You can put pieces of foil or parchment paper inside the molds, and sprinkle beans on them. You can also prick the dough a little with a fork inside the baskets. Bake the baskets for about 7 minutes at 200 degrees Celsius. Then remove the weight and bake for about 5 minutes until the shortcrust pastry baskets are golden brown. After cooling down, the sand baskets are ready to be filled with the filling.

Divide 1-2 tangerines into wedges according to the number of baskets and place one wedge in each sand basket.

To make the jelly, squeeze the juice from the tangerines using a juicer (strain if necessary). Or peel the tangerines, remove the white fibers, and grind the tangerines in a blender. The resulting mass must be filtered through a sieve to get tangerine juice.

Soak gelatin in warm water, then heat on the stove (stirring) until the gelatin dissolves. Add sugar and dissolve. Pour in tangerine juice and remove from heat. When the resulting solution has cooled to room temperature, pour it into baskets. And put the jelly and fruit baskets in the refrigerator. Once the jelly has frozen, the baskets are ready.

Ingredients for shortcrust pastry:

Fruit and orange curd for basket filling:
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Melt margarine in a large container.
Add sugar to the melted margarine and mix.
Add eggs one by one and stir the dough until smooth.
Pour soda into a glass and fill it with a tablespoon of vinegar. Combine extinguished soda with margarine and sugar.
Add flour. First, knead with a spatula, and then stir with your hands.
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The result should be a soft, elastic dough like in the photo. We transfer the dough into a bag and send it to the refrigerator for 30 minutes.
After 30 minutes, we take out the shortbread dough and prepare the forms for the baskets.
We tear off a small piece of dough and spread it with our hands along the walls of the mold.
The side walls of the basket should be thin - 2 - 2.5 ml thick.
We send the finished forms into an oven preheated to 200 degrees and bake shortbread dough for 10 minutes.
Put the peeled and chopped fruits in baskets and fill in with pre-prepared quick-setting jelly. The jelly must be prepared according to the recipe on the package.
Enjoy delicious sandy fruit baskets!

I sent baskets Anastasia Khlyntseva... I have already tried it, it really turns out very tasty. Both the dough and the filling are excellent. So feel free to advise you this recipe.

The only difficulty can be finding agar-agar, since it is not sold everywhere. But if you try, you can find it, for example, in Indian spices, bakery stores, online stores.

Agar agar Is a vegetarian gelatin substitute. It is made from seaweed and is used not only for cooking, but also for medical and cosmetic purposes. It perfectly removes toxins and promotes weight loss. So, a very useful thing. We need it to make jelly. By the way, you can also prepare a delicious Italian dessert on it -.

So, I present to your attention fruit basket recipe with photos of Anastasia and partially mine.

Composition:

Dough:

250 g flour
100 g butter (softened)
100 g Sahara
1/2 tsp salt
1/2 sachet (or 2 teaspoons) baking powder
1 bag of vanilla sugar
1/3 cup milk

Filling:

200 gr. curd
1/3 can of condensed milk
1 tsp starch

Jelly:

1 tsp agar agar
1 glass of water
1/2 cup sugar

And:

fruits: tangerines, kiwi, strawberries, grapes or others of your choice

Making fruit baskets:

Mix all ingredients for the dough except milk and knead well.
Dough preparation
Add milk and knead to a soft dough. Add more flour if necessary.
Shortcrust pastry for baskets without eggs
Now you need to make the curd filling. To do this, knead cottage cheese, condensed milk and starch into a homogeneous mass. I had boiled condensed milk, so the filling turned out to be brown. Looking ahead, I will say that it turned out very tasty, although Anastasia uses uncooked condensed milk in the original recipe.
Curd filling
Grease small muffin tins or one large one with vegetable oil.
Roll out the dough thinly and put in a mold so that the bottom and walls are covered. It is most convenient to use silicone molds, but I did them in paper ones.
Making baskets from shortcrust pastry
Put the curd filling up to 1/3 of the mold height.
Baskets filled with curd filling
Place in an oven heated to 200 ° C and bake for 15-30 minutes, depending on the size of the molds, until the edges of the dough turn golden brown and the filling is covered with yellow spots.
Making fruit baskets
While it cools down, make a jelly. To do this, you need to mix water, sugar and agar-agar and bring to a boil.
Put chopped fruits in cooled baskets.
Fruit-filled sand baskets
Pour warm jelly on top. And leave until solidified.

When the jelly hardens, you can try. It turns out very tasty and beautiful!

Bon Appetit!

P. S., so as not to miss new delicious recipes;).

Juliya recipe author

Shortcrust pastry baskets go well with cottage cheese cream. For the layer, I suggest using jam or thick jam, and for decoration - fresh seasonal berries. Strawberries and currants are great, especially if you use jam from the same berries to echo the flavors. Since the cream is quite dense, the baskets keep their shape well, do not get wet, which prolongs their shelf life. Dessert can be prepared in advance and decorated with berries before serving, which is very convenient for children's parties.

Total time: 60 minutes / Cooking time: 30 minutes / Output: 10 pcs.

Ingredients

for the test

wheat flour - 250 g
butter - 125 g
sugar - 2 tbsp. l. with a slide
vanilla sugar - 1 tsp
salt - 0.5 tsp.
baking powder - 0.5 tsp.
chicken egg - 1 pc.

For filling

berry jam - 2 tbsp. l.
cottage cheese - 350 g
sugar - 2-3 tbsp. l.
sour cream - 2 tbsp. l.
corn starch - 1 tsp
berries - 150 g

Preparation

Big photos Small photos

I mix all the dry ingredients: flour, salt, sugar, vanilla sugar and baking powder (the last ingredient is usually not added to shortcrust pastry, but here the tartlets will be baked with a wet filling, so there is a sense of additional loosening). In a bowl with dry ingredients I add butter, chopped into pieces, cold, you can directly from the refrigerator. And quickly grind it into crumbs.

I drive in an egg (small), which will bind the crumb.

I knead the dough - I work quickly, otherwise the shortbread dough will turn out tough.

I transfer the bun into a bag and slightly roll it with a rolling pin - the thin layer will cool faster and better. I send it to the refrigerator for 30 minutes.

I cut open the bag and spread a layer of dough on a flour-dusted work surface. I roll it out to a thickness of about 3 mm so that the baskets are thin. I cut out circles from the dough - larger than the molds. I fill the forms with dough (it is convenient to press along the contour with sushi chopsticks). It is not necessary to lubricate the tins with anything, since there is enough oil in the dough and it will not stick, the tartlets will be easily removed. Moreover, if you lubricate them, they can settle and "slide" along the walls.

I prick the bottom of each piece with a fork so that the dough does not swell. I place the molds in the freezer for 15 minutes while the oven warms up. I send the frozen dough into a hot oven and bake at 180 degrees for no more than 10 minutes, until half cooked.

In the meantime, I am making curd cream. I combine and beat with a blender: cottage cheese (high fat), sour cream, sugar and starch. I put 1 teaspoon of jam or preserves at the bottom of the baskets. And I fill it with curd cream - most conveniently with a pastry bag.

I return to the oven and bake for another 20 minutes. Be guided by the readiness of the baskets, they should brown at the edges, the curd cream will thicken, but not completely, it will slightly tremble in the center (in the cooled form, the cream will harden).

Let the tartlets cool completely. Before serving, I decorate the baskets with berries and mint leaves. Enjoy your tea!