Many people who lived in the Soviet Union know about basket cakes. In the past, this cake was one of the most desirable treats for children. The baskets were prepared according to a special recipe, which implied not only sand dough, but also lush protein cream. The
popularity of baskets gained popularity in the middle of the XX century, when products for desserts became more accessible.
Probably, the recipe was borrowed by Soviet cooks from Hungarian, because in foreign cuisine, too, there is a tendency to baskets.
Let’s make our own cake baskets with cream
.
Ingredients of dough for baskets:
- Flour – 520 g;
- Butter – 310 g;
- Sugar – 208 g;
- Egg – 73 g;
- Yolk – pcs;
- Leavening agent – 3 g;
- Salt – 2 g;
- Fruit filling – 500 g.
Ingredients for the cream:
- Protein – 250 g;
- Sugar – 500 g;
- Vinegar 70% – 3 g;
- Water – 150 g;
- Vanillin – ½ g.
Preparation of baskets:
Combine flour and baking powder, mix. Beat butter with a mixer, add sugar and salt. Beat the butter until it turns white, pour in a trickle of egg and yolk
. Periodically remove the butter from the walls of the container and beat again.
Pour the flour and baking powder onto the table, put the butter mixture into it and knead.
Try to knead so that the dough comes into contact with the heat of your hands.
Gather the dough into a block and put it in cellophane, put the dough in the refrigerator for 30 minutes.
Next, quickly fill the basket molds with dough, trying to avoid air pockets.
Bake the baskets at 200 degrees for 10-15 minutes. Remove the baskets carefully from the molds, put the fruit filling inside.
For the cream, whip the whites on low speed until lightly foamy and then add vanillin
.
Pour sugar into a saucepan, pour in water and cook until the bubbles on the surface slowly burst.
Sugar syrup is ready when dipping a fork into it, you can inflate the bubbles
.
Pour vinegar into the whipped puffy whites with vanilla, whisk slowly.
Pour sugar syrup into the protein mixture in a thin stream, continue whisking. After adding the sugar syrup, whip the cream quickly for 30 seconds.
Spread the cream into a pastry bag with a closed star nozzle and pipe it onto the fruit-filled baskets.
We take the baskets with cream into the oven at 200 degrees for a couple of minutes.
It remains only to sprinkle the baskets with powdered sugar and serve.
The recipe is a bit complicated, but the result is excellent.
