Sand baskets with protein cream
12 servings
60 minutes
Песочные корзинки с белковым кремом — это утонченное лакомство русской кухни, завораживающее своей нежной текстурой и восхитительным сочетанием вкусов. Хрустящее песочное тесто создаёт идеальную основу для воздушного белкового крема, который тает во рту, а легкая кислинка варенья добавляет пикантность. Истоки рецепта уходят в традиции русской выпечки, где искусство приготовления кремов и теста доведено до совершенства. Эти корзинки не только радуют вкус, но и украшают стол, превращая каждое чаепитие в настоящий праздник. Их можно дополнить свежими или замороженными ягодами, что придаст десерту свежесть и изысканность. Подобное сочетание текстур и ароматов делает их любимым угощением для семейных торжеств и дружеских встреч.
1
Prepare the dough. Mix softened butter well with half of the powdered sugar (80 g) until smooth. It's better to leave the butter at room temperature for 2 hours to soften it. As a last resort, you can melt it in a water bath.
- Butter: 100 g
- Powdered sugar: 160 g
2
Sift flour, baking powder, and vanillin into the mixture in portions, add 2 yolks and mix well until the dough is homogeneous and no longer crumbles. After mixing all ingredients, it will be difficult to knead the dough — you can knead it by hand directly in the bowl. The dough should be oily, soft, pliable, not stick to hands, shape well and not spread out. If the dough seems too soft, you can add more flour.
- Wheat flour: 150 g
- Baking powder: 5 g
- Vanillin: 2 g
- Egg yolk: 2 pieces
3
Preheat the oven to 200 degrees, using the 'top-bottom' mode. While the oven heats up, divide the dough into 12 portions. Evenly distribute the dough into molds. Use silicone muffin molds — they are reusable and easy to remove the baked dough from. Do not grease the molds; the dough is oily enough not to stick to them. Poke holes in the bottom of the dough with a fork. Bake in a preheated oven at 200 degrees for 12-15 minutes. After baking, let the baskets cool down; otherwise, they will fall apart.
- Wheat flour: 150 g
4
Prepare the protein cream. Mix the egg whites with the remaining powdered sugar (80 g) and lemon juice. Whip the egg white mixture for 10 minutes in a water bath; at this point, the whites will start to thicken. After that, remove the whites from the water bath and whip for another 5-6 minutes until stiff peaks form. The cream is ready.
- Egg white: 4 pieces
- Powdered sugar: 160 g
- Lemon juice: 1 tablespoon
5
Place about 1 teaspoon of jam at the bottom of each basket. It's better to use sour and not too runny jam. Homemade apple jam is ideal. Use a piping bag to add meringue on top of the jam. The baskets can be decorated with frozen berries, fresh berries, or fruits. It's better if they are sour — such ingredients will pair well with the sweet meringue.
- Jam: 6 tablespoons
- Egg white: 4 pieces
- Frozen berries: to taste