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 entrails.

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 insides.

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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Step-by-step recipe for making “Basket” cake

The “Korzinochka” cake is a favorite dessert from youth. Once upon a time, this delicacy was sold in all confectionery shops and cafeterias, and its taste was equally good everywhere, because this simply famous cake in the form of baskets was prepared only according to GOST. At the moment, a delicacy made from shortcrust pastry with protein cream can be purchased in any hypermarket, but its taste does not even closely resemble that same cake from youth! Store-bought dessert is not as fragrant, and the properties of the cream and sand base are often disappointing, so it is best to prepare this amazing pastry without the help of others.

Now I bring to your attention a simple and very tasty recipe for “Korzinochka” cake with protein cream, the taste of which is reminiscent of a dessert according to GOST.

Ingredients

Flour	350 g
Sugar	320 g
Baking powder	1 tsp.
Butter	200 g
Testicles	3 pcs.
Salt	5 g
Vanilla essence	5 ml
Burning water	50 ml
Citric acid	1/4 tsp.
Jam or jam	taste

How to choose ingredients

Delicious shortcrust pastry baskets will be made only from the highest quality and freshest butter. Pay attention to the shelf life of the product, carefully study the information on the package. The fat content of natural butter cannot be lower than 72.5% , and its shelf life should not exceed 1 month, because a very long period means that preservatives or vegetable fats have been added to the butter.
Never replace natural butter with margarine or spread , because this spoils the taste of baked goods! From time to time, careless manufacturers sell cheap analogues under the guise of real oil, but a fake can be easily distinguished at home. To do this, simply leave a piece of butter at room temperature. If drops appear on its surface, then they sold you a cheap spread under the guise of butter!

You can take any jam or jam you like , but it is better to choose a product with sourness. For example, apricot or plum jam is perfect for such a cake.
It is best to take eggs from the first group, marked C-1 . Such eggs are of good size and contain a moderate amount of water, which cannot be said about a product of the highest and most selective group.

Manufacturing

The dough for the “Korzinochki” cake is made only from shortbread. To do this, combine 200 g of cool butter with 140 g of sugar and beat for 5 minutes at low mixer speed.
The eggs should be carefully divided into yolks and whites. You should have 3 yolks for the dough and 3 whites for the cream.

How to decorate

The main decoration of this delicious dessert is the protein cream itself. If the “Korzinochka” cake with cream doesn’t seem like a fancy enough treat for you, then you can tint the finished whipped egg whites using regular gel food coloring.

This dessert is also decorated with confectionery sprinkles, glitters, toppings and fruits for cocktails. During the berry season, you can supplement these delicious cakes with the freshest cherries, cherries, raspberries, strawberries, and in the winter - with pieces of tangerines or slices of Sharon.

Video recipe for making “Basket” cake

In this exciting, enjoyable video tutorial you will learn how to create a “Basket” cake at home quickly and deliciously. You will also see noteworthy methods of decorating the finished dessert.

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.

Add milk to the cream so that there is 250 grams of water. Return to the pan and bring to a boil. Leave it alone.

Mash the egg yolks well with the sweet powder and flour.

Pour in the cream evenly, stirring thoroughly.

Return to the pan again. Place it over low heat and cook until thickened, stirring all the time. Add vanilla at the end. Cool, covering with film so as not to create a crust (or pour a tablespoon of milk).

Beat before placing in baskets. Or first put the cream in baskets and decorate with the freshest berries on top.

And that's not all. You can also prepare a protein-butter cream.

Protein-butter cream for the basket

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

Chop a few 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.

Baskets with protein cream

Baskets with protein cream are popular pastries, familiar to almost everyone since Russian times, which are crumbly shortcrust pastry baskets filled with sweet and sour jam or marmalade and decorated with a fluffy cap of airy white cream. Unfortunately, the modern generation has actually lost the ability to experience true baskets with protein cream, made according to GOST from 100% natural products, since such cakes are now very rarely found on sale. Most of the cakes called “basket” have a fairly hard and not very tasty margarine dough and are filled with butter or cream, and often with some completely incomprehensible, but obviously chemical substance.

Personally, even in my early childhood, I fell in love with the protein cream that was used to fill such baskets, paying tribute to its airiness, lightness and virtually weightless structure, and only when I was completely grown up did I find out that this type of cream is also called “Italian meringue.” On the one hand, it is prepared using a fairly conventional technology only from sugar and egg whites, but on the other hand, in order to create a dense and stable meringue, which at the same time has the most delicate taste and mixture, you absolutely need to cook the right sweet syrup for it. The syrup for brewing Italian meringue must have a strictly defined temperature - 120°C, so if you have a culinary temperature gauge, then this process will not cause you any difficulties. Without a temperature indicator, you will have to show some skill and use a handy technique for checking the readiness of the syrup, which will be discussed a little later.

Necessary information

Difficulty level:	4*	Serving Size:	85 g
Preparation time:	1 hour	Calorie content per serving:
Number of servings:	8	Cost of one serving:	16 rub.

How to prepare baskets with protein cream - a recipe for shortcrust pastry cakes with protein cream according to GOST with step-by-step photos

INGREDIENTS:

165 g flour
100 g softened butter
1 egg yolk
65 g sugar
1/2 pack vanilla sugar
1/3 tsp. baking powder

2 egg whites
140 g sugar
1 pack vanilla sugar
50 ml water
1/2 tsp. lemon juice

140 g thick jam or marmalade

COOKING METHOD:

Sand baskets

1. In order to prepare baskets with protein cream, place softened butter, sugar and vanilla sugar in a bowl or food processor bowl.

2. Beat all ingredients using a food processor, mixer or ordinary fork into a homogeneous creamy mass.
Add the egg yolk and beat again. 3. Add flour, sifted with baking powder, and knead soft and non-sticky shortbread dough for baskets.
4. Using your hands, distribute the dough into muffin tins or tartlets. It is most convenient to use silicone baking molds, because the baskets turn out to be tender and crumbly and can be difficult to remove. I only got 8 cakes from this amount of ingredients.

5. Lightly prick the dough with a fork so that it does not swell during the manufacturing process, and bake the shortbread baskets in an oven preheated to 200°C for 12 minutes.
6. Cool the finished baskets completely in the molds, after which they can be carefully pulled out, trying not to destroy the delicate shortbread dough. If the baskets still swell slightly in the oven, then while the dough is hot and pliable, it can be slightly compacted with your fingers directly in the pan.

Protein cream (Italian meringue)

7. To prepare a protein cream like “Italian meringue” for shortbread baskets, you need to properly cook the sweet syrup for brewing the whipped whites.
To do this, pour regular sugar into a small saucepan or ladle, preferably with a narrow bottom, and fill it with cool water. 8. Place the saucepan over medium heat and bring the syrup to a boil, stirring it occasionally with a spoon. Then cook the syrup without stirring for 5 - 7 minutes until the temperature reaches 120°C, then immediately remove from the stove.

Fundamentally! To get the right protein cream for cakes, you need to brew it with syrup at a strictly defined temperature, which is easiest to measure with a kitchen temperature gauge. If you do not have such a device, then during the process of cooking the syrup you need to periodically test its readiness.

To do this, you should first remove the syrup from the stove so that it does not accidentally get overcooked, scoop it up a little with a spoon and drop one drop into a bowl of cool water. In the water, the syrup will quickly cool down and turn into a ball that needs to be rolled between your fingers. A very soft ball means that the syrup is not ready yet and needs to be cooked for another 1 - 1.5 minutes until you get a flexible ball like plasticine. A hard ball means that the syrup is overcooked and is not suitable for making protein cream.

9. While the sweet syrup is cooking, you need to beat 2 chilled egg whites at high speed with a mixer into a thick foam.
Then add vanilla sugar to them and beat again. 10. Once the syrup has been cooked to the appropriate temperature, it should be immediately poured into the whites in a narrow stream, continuing to beat them with a mixer or food processor.
After this, you need to add lemon juice and beat the protein cream for another 2 - 3 minutes. 11. Tender and airy protein cream for shortbread baskets is ready! True Italian meringue must have a shiny surface, as well as a dense and elastic thickness that holds its shape well and does not fall off during storage of the cakes.

Baskets with protein cream

12. Place 1 - 2 tsp on the bottom of the shortbread baskets. jam or marmalade and compact lightly.

13. Place the protein cream in a pastry bag and squeeze it into the baskets in a circle, forming a fluffy hat.
14. Ready-made cakes can be additionally decorated with nuts, candied fruits, chocolate chips or colored confectionery sprinkles to suit your taste.

I prefer to decorate Basket cakes with melted chocolate.

To do this, you need to melt 3 - 4 squares of dark chocolate in the microwave, heating it for 1 - 1.5 minutes at maximum power. Mix the melted chocolate well and pour the hot chocolate into a plastic bag. Cut one of the corners of the bag in such a way that a very small hole appears through which you can squeeze out chocolate in a narrow stream and decorate the cakes with any design. Tender, melt-in-your-mouth baskets with protein cream can be eaten immediately after production.
These wonderful cakes will definitely give you and your guests a lot of pleasure with a cup of tea or coffee. Bon appetit!