Cake “Korzinochka” - the best recipes for entrails for your favorite dessert

Cake “Korzinochka” - the best recipes for entrails for your favorite dessert.

Cake “Korzinochka” - the best recipes for entrails for your favorite dessert.

Housewives who want to pamper their loved ones with a delicious dessert can be advised to prepare such a win-win option as a basket cake. The cooking process is simple, and the end result is a delicious delicacy that children will really like.

Cake basket at home

To get a dessert whose taste is familiar to everyone from youth, there are certain secrets in its preparation. So, in order to bake a delicious basket cake, the recipe implies observing the following points:

When preparing the dough, the oil must be very cool; this is an indispensable condition.
The kneading must be done very quickly so that the oil does not have time to heat up from your hands. This is achieved by using a blender or knife, which is used to chop the butter mixed with flour.
Then add the egg and salt - and the dough is ready.
It must be kept in the cold for at least an hour.

Cake dough basket

To understand how to bake cake baskets, you need to follow all the rules for making dough. It must be sandy, the base does not like long kneading, so you need to combine all the ingredients carefully and quickly.

flour – 250 g;
sugar – 100 g;
testicle – 1 pc.;
butter – 150 g;
vanilla sugar – 2 tsp;
sour cream – 1 tbsp. l.;
soda –1 tsp.

Beat sugar, vanilla sugar and softened butter until fluffy.
Add the egg and sour cream, mix, add flour.
Place the finished dough in the refrigerator for 1 hour.
Form the dough into a sausage, cut into small pieces, and roll out.
Place in molds. Bake for 7-8 minutes.
Fill the shortbread basket with the inside.

Baskets with protein cream

One of the most common and beloved dessert options is a basket cake with protein cream. The inside gives the delicacy a unique taste, which brings pleasure not only to adults, but also to children. You can put a teaspoon of cherry, plum or some other jam at the bottom of the braid, which will give it extra piquancy.

ready-made shortbread dough – 550 g;
egg white – 3 pcs.;
sugar – 250 g;
water – 85 ml;
citric acid - a pinch.

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

Baskets with fruits and jelly

For lovers of desserts with a rich citrus taste, there is such an option as a basket cake with fruit and jelly. You can place orange curd at the bottom - this is a light custard that can be purchased ready-made or prepared independently. As a candidate, you can use lemon, tangerine or some other cream.

ready-made shortbread dough – 550 g;
gelatin – 1 sachet;
orange curd – 150 g;
tangerines – 4 pcs.;
kiwi – 1 pc.;
grapes – 100 g.

Bake the braids. Place in their orange curd.
Place fruit on top.
Prepare jelly and pour it into the cake basket.
Place in the refrigerator until completely set.

Baskets with custard

Custard has a unique taste and is deservedly popular even among discerning gourmets. Therefore, such a basket cake with cream will be a win-win option that can be prepared and served at the festive table. They can be decorated with the freshest berries: strawberries, currants, raspberries. You can pour a teaspoon of jam onto the bottom of the braid.

ready-made shortbread dough – 550 g;
flour – 2 tbsp. l.;
sugar – 2 tsp;
egg (yolk) – 2 pcs.;
vanilla sugar – 2 tsp;
milk – 250 ml.

Bake the braids.
Add sugar, flour and vanilla sugar to the yolk and mix.
Heat the milk, but do not boil. Pour it into the mixture in a narrow stream.
Place the mixture on the heat and cook for a couple of minutes until the cream begins to thicken.
Fill the cake basket with cooled cream.

Baskets with cream and fruit

Dessert with whipped cream is a real culinary masterpiece that can decorate any formal table. A fruit basket cake will amuse family members and amaze invited guests. The delicacy becomes especially vital in the summer, when the freshest berries appear. With their help, you can prepare dessert differently every time.

ready-made shortbread dough – 550 g;
cream – 420 ml;
sweet powder – 5 tbsp. l.;
vanillin – 1 tsp;
peach – 1 pc.;
kiwi – 1 pc.;
strawberries – 6 pcs.

Bake the braids.
Beat the chilled cream with a mixer. When they rise, continue to beat, add sweet powder and vanilla.
Cut the fruit into thin slices.
Fill the cake with a fruit basket.

Baskets with curd cream

The sandy base in combination with tender cottage cheese has an indescribable taste; such interior will not only add piquancy to the dessert, but will also be beneficial. That’s why curd cream for shortcrust pastry baskets is very popular among housewives. The dessert can be decorated with grated chocolate or coconut on top, and add a slice of fruit.

ready-made shortbread dough – 550 g;
cottage cheese – 400 g;
butter – 180 g;
sugar – 1 glass;
vanilla sugar – 1 tsp.

Bake the braids.
Soften the butter, add sand and vanilla sugar, beat.
Mash the cottage cheese and add to the total mass.
Start the braids.

Baskets with butter cream

An exciting dessert option is the buttercream basket cake. It can successfully replace a cake that has a similar ingredient, and will allow lovers of sweets made with an oil base to enjoy. For decoration, you can use any canned or fresh fruit.

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

Bake the braids.
Soften the butter and beat with a mixer.
Add condensed milk. Continue beating for 10 minutes.
Start the braids.

Baskets with lemon cream

One of the most common dessert options is the one that uses lemon for the interior. This component is capable of imparting a refined and special taste, which is why this delicacy is very popular among both adults and children. Baskets with cream can be decorated with any number of berries, which will go well with the tender interior.

ready-made shortbread dough – 550 g;
lemon juice – 1 glass;
lemon – 1 pc.;
sugar – 1 glass;
butter – 250 g;
eggs – 4 pcs.;
vanilla sugar – 2 tsp.

Mix the zest and lemon juice with sugar and put on fire.
Beat the eggs separately and add them to the lemon syrup.
Cook over low heat until thickened.
Soften and beat the butter.
Combine the ingredients and beat with a mixer.
Fill the cake with a lemon basket.
Source: http://womanadvice.ru/pirozhnoe-korzinochka-luchshie-recepty-nachinok-dlya-lyubimogo-deserta

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Cake “Basket”

A selection of “Basket” cake recipes with step-by-step photos and instructions. We will tell you and show you how to prepare the “Korzinochka” cake at home!

Sort recipes by .

Recipes for “Basket” cake

Ingredients

Chicken egg (yolk) – 1 pc.

Butter – 50 g

Sweet powder – 30 g (+ 2 tbsp for cream)

Wheat flour – 80 g

Baking powder – 0.3 tsp.

Cream 33% – 130 ml

Ingredients

Butter – 70 g;

Sweet powder – 1.5 tbsp;

Wheat flour – 150 gr;

Baking powder – 0.75 tsp;

Egg yolks – 1 pc;

For protein cream:

Egg whites – 1 piece;

Sugar – 50 gr;

Lemon juice – 1 tsp;

For the inside:

Boiled condensed milk – 5 tsp.

Ingredients

Butter – 30 g

Dark chocolate – 40 g

Custard:

Chicken egg – 1 pc.

Ingredients

Butter (chilled) – 80 g

Sweet powder – 30 g

Vanilla sugar – 1 tsp.

Interior:

Butter – 20 g

Lemon juice – 1-2 tbsp.

Zest – 1 lemon

Fresh or frozen berries – 12 pcs.

Meringue:

Sweet powder – 120 g

Corn starch – 10 g

Lemon juice – 2 tsp.

Ingredients

Wheat flour – 160 g

Butter – 100 g

Sweet sand – 60 g

Egg yolk – 1 pc.

For the inside:

Fresh strawberries – 160 g

Sweet sand – 1.5 tbsp.

For cream:

Egg white – 2 pcs.

Sweet powder – 4 tbsp.

Citric acid – 2 ml.

Strawberries for decoration - optional

Ingredients

Premium wheat flour – 250 g

Butter (soft) – 120 g

Sweet powder – 60 g

Custard:

Egg (small, only yolk) – 2 pcs.

Wheat flour – 10 g

Corn starch – 15 g

Vanilla sugar – 5 g

Butter – 25 g

Strawberry jelly:

Strawberries – 180 g

For decoration:

Strawberries – 400-500 g

Ingredients

Chocolate cookies – 150 g

Butter – 80 g

Cream:

Mascarpone – 250 g

Cream 33-35% – 250 ml

Sweet powder – 60 g

Coffee – 100 ml (100 ml boiling water + 1 tbsp instant coffee)

Ingredients

Butter – 150 g

Flour – 1.5-2 cups

Chicken egg – 1 pc.

For the inside:

Boiled condensed milk – 1/2 can

Sweet powder - to taste

Chocolate - to taste

Ingredients

Wheat flour – 200 g

Almond flour – 50 g

Butter – 125 g

Cane sugar – 100 g

Zest of 1/2 lemon

Almond custard:

Almond flour – 20 g

Corn starch – 50 g

Cane sugar – 100 g

Natural vanilla – 1 g

For decoration:

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Cake “Basket”

The luxurious “Korzinochka” cake with cream pleases everyone: those who love buttercream, love only protein cream, or are used to crunching for dessert with a shortbread tartlet filled with sweet jam and the freshest fruit.

The leader in popularity is the basket cake with protein cream. Let's start with it. Let’s continue with a recipe for making a basket with custard cream, as well as protein-butter cream. Everything is on one page.

Cake basket with protein cream

Ingredients:

flour - 220 gr
testicle - 1
salt - a small pinch
butter - 100 g

For protein cream:

egg white - 2
sweet powder - 4 tbsp. spoons
lemon juice - a few drops

pieces of fresh or frozen fruit
fruits ground with sugar
preserves and jams

Recipe for basket cake dough

The most important thing in making shortcrust pastry is cool (very cool) oil and kneading speed, so that the oil does not get warm from your hands (or cool your hands under cool water). Quick kneading is facilitated by the use of kitchen equipment, for example, a blender: add sifted flour and add pieces of butter. Turn on for almost a few seconds to get a roughly homogeneous mass.

But if you don’t have one (or another) assistant, arm yourself with a knife.

Pour a mound of flour onto the countertop, add butter and chop it, combining it with the flour, and then rub them together with your palms. Just remember that this needs to be done quickly.

Add egg and salt to the mixture and knead the dough.

Wrap the resulting shiny, homogeneous lump in film and refrigerate for an hour.
It’s even better if it sits in the cold for twice as long.

After pinching off a piece, roll it into a small circle no more than 0.5 cm wide, make punctures with a fork and place in the mold, carefully pressing and leveling.

Cut off the edges with a rolling pin - run along the very edge.

If you create them to the full height, you will get the deepest baskets; for “low” ones, you need to fill the forms halfway.

Pour in beans (peas or special balls) and place in an oven preheated to 200 C. Bake for 7 minutes. Then remove the weight and bake for another 5-7 minutes until a beautiful, slightly golden color.

Let the baskets cool completely on the wire rack.

Protein cream for the basket

The dishes must be completely clean; to be on the safe side, you can wipe them with a slice of lemon, then there is no need to add lemon juice while beating the egg whites.
Be sure to sift the sweet powder so that there are no lumps left. Separate the whites from the yolks. Start beating the egg whites at medium speed.

When the foam becomes thick, increase the speed to the highest speed. Beat until soft peaks form - the state when the peaks do not yet hold.

Add sweet powder a teaspoon at a time, continuing to beat until the peaks become stiff and begin to hold their shape. The cream should be shiny and flexible.

Filling the cake basket

Spread jam into cooled tartlets.

or pieces of new fruits, for example, banana, strawberries, raspberries.

Using a pastry bag, place a dollop of cream on top.

About shelf life . The cream is made from raw whites, so take only the freshest eggs that you are absolutely sure of. And remember that it is not recommended to store such cakes; they must be eaten immediately.

Read more about the tricks of making protein cream, about hard and soft peaks HERE.

Protein custard for cake

You can avoid problems with raw proteins and increase the shelf life to 2-3 days by placing custard protein cream in the cake basket. But for this it must first be prepared.

What you will need: egg whites - 2, lemon juice - a few drops, water - 12 cups, sugar - 1 cup.

How to cook. Pour sugar and water into a saucepan, bring to a boil and simmer over low heat until the mixture becomes a medium ball. It is checked as follows: pour cool (ice) water into a container and drop in the syrup. Roll the ball - if it is completely soft, then early, medium is exactly what is needed.

While the syrup is cooking, you need to beat the whites into a strong foam. Then pour in the bubbling syrup in a narrow stream while constantly whisking. Beat for about 5 minutes, adding lemon juice. The finished cream is smooth, shiny, and holds its shape perfectly.

Basket recipe with caramel cream

The “Korzinochka” cake can be filled not only with protein cream, but also with other creams. For example, custard. And so that it doesn’t seem sour, let’s create a festive caramel custard.

For caramel cream:

milk - 50 ml
cream 20% - 200 ml
sweet powder – 35 g
sugar - 30 g
flour - 10 g
yolks - 2
vanilla

How to make caramel custard for the tartlet

Heat the cream.
Pour sugar into a saucepan and place on heat until it melts.

Pour in the cream little by little (it will bubble), carefully stirring the melted sugar. Heat until all the caramel has dissolved into the cream.

Protein-butter cream for the basket

protein - 2
sweet powder - 150 g
butter - 150 g
lemon juice - a few drops.

Cut loosely into pieces into a bowl and leave to warm at room temperature.
Carefully separate the whites into a clean container. Beat with a mixer, starting at low speed, until soft peaks form. Then, evenly adding sweet powder, bring to a perfectly whipped state, and pour in lemon juice.

Reduce speed and slowly add pieces of butter, whisking thoroughly. The cream should become a homogeneous fluffy and elastic mass.

Choose which interior you like best, which cream seems the most “creamy”, and prepare a delicious delicacy - the “Korzinochki” cake, one of the most seductive, to our taste, the most “cakes” and glamorous in the world.

Cake “Basket”

A selection of “Basket” cake recipes with step-by-step photos and instructions. We will tell you and show you how to prepare the “Korzinochka” cake at home!

Sort recipes by .

Recipes for “Basket” cake

Ingredients

Chicken egg (yolk) – 1 pc.

Butter – 50 g

Sweet powder – 30 g (+ 2 tbsp for cream)

Wheat flour – 80 g

Baking powder – 0.3 tsp.

Cream 33% – 130 ml

Ingredients

Butter – 70 g;

Sweet powder – 1.5 tbsp;

Wheat flour – 150 gr;

Baking powder – 0.75 tsp;

Egg yolks – 1 pc;

For protein cream:

Egg whites – 1 piece;

Sugar – 50 gr;

Lemon juice – 1 tsp;

For the inside:

Boiled condensed milk – 5 tsp.

Ingredients

Butter – 30 g

Dark chocolate – 40 g

Custard:

Chicken egg – 1 pc.

Ingredients

Butter (chilled) – 80 g

Sweet powder – 30 g

Vanilla sugar – 1 tsp.

Interior:

Butter – 20 g

Lemon juice – 1-2 tbsp.

Zest – 1 lemon

Fresh or frozen berries – 12 pcs.

Meringue:

Sweet powder – 120 g

Corn starch – 10 g

Lemon juice – 2 tsp.

Ingredients

Wheat flour – 160 g

Butter – 100 g

Sweet sand – 60 g

Egg yolk – 1 pc.

For the inside:

Fresh strawberries – 160 g

Sweet sand – 1.5 tbsp.

For cream:

Egg white – 2 pcs.

Sweet powder – 4 tbsp.

Citric acid – 2 ml.

Strawberries for decoration - optional

Ingredients

Premium wheat flour – 250 g

Butter (soft) – 120 g

Sweet powder – 60 g

Custard:

Egg (small, only yolk) – 2 pcs.

Wheat flour – 10 g

Corn starch – 15 g

Vanilla sugar – 5 g

Butter – 25 g

Strawberry jelly:

Strawberries – 180 g

For decoration:

Strawberries – 400-500 g

Ingredients

Chocolate cookies – 150 g

Butter – 80 g

Cream:

Mascarpone – 250 g

Cream 33-35% – 250 ml

Sweet powder – 60 g

Coffee – 100 ml (100 ml boiling water + 1 tbsp instant coffee)

Ingredients

Butter – 150 g

Flour – 1.5-2 cups

Chicken egg – 1 pc.

For the inside:

Boiled condensed milk – 1/2 can

Sweet powder - to taste

Chocolate - to taste

Ingredients

Wheat flour – 200 g

Almond flour – 50 g

Butter – 125 g

Cane sugar – 100 g

Zest of 1/2 lemon

Almond custard:

Almond flour – 20 g

Corn starch – 50 g

Cane sugar – 100 g

Natural vanilla – 1 g

For decoration:

Comments and reviews on selected recipes

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