Baskets with protein cream and berries
12 servings
120 minutes
Baskets with protein cream and berries are a delicate dessert originating from Soviet cuisine, where pastries held a special place. Crispy shortcrust pastry, a thin layer of fragrant orange jam, and airy protein cream create a harmonious blend of textures and flavors. The berries adorning the dessert add freshness and an exquisite appearance. These baskets were often prepared for festive tea parties, enjoyed for their lightness and sweet aftertaste. They are suitable for special occasions but remain appealing as an everyday treat. Perfect with hot tea or coffee, they become a true decoration for any table.
1
Prepare all the ingredients. Take out the butter and 1 egg from the fridge in advance.
- Butter: 150 g
- Chicken egg: 1 piece
2
Cut the butter into pieces and place it in the mixer bowl. Beat on low speed until the butter turns into cream.
- Butter: 150 g
3
Add powdered sugar (100 g) and vanilla sugar. Continue beating until they mix with the butter.
- Powdered sugar: 100 g
- Vanilla sugar: 10 g
4
Add the egg and whisk for another minute to combine the egg with the butter mixture.
- Chicken egg: 1 piece
5
Turn off the mixer and add the flour. Turn it back on at low speed and mix the dough until it forms a ball.
- Wheat flour: 280 g
6
Roll the dough into a ball. Flatten the dough into a disk, wrap it in plastic wrap, and refrigerate for 30 minutes.
7
Remove the chilled dough from the film and quickly roll it out to a thickness of 5–7 mm. If the dough rolls poorly and sticks to the rolling pin, it can be rolled out between two sheets of baking paper.
8
Cut circles from the dough according to the diameter of the tartlet molds, place them in the molds, and press firmly against the bottom and sides. Put the prepared dough in the refrigerator for another 30 minutes.
9
Bake the tartlets in a preheated oven at 180 degrees for 12-15 minutes. Let them cool completely and remove from the molds.
10
Place a pot of water on the fire for a steam bath and bring it to a gentle boil. In a bowl, mix the egg whites, sugar, and citric acid.
- Egg white: 4 pieces
- Salt: 2 g
- Citric acid: 0.3 teaspoon
11
Place the egg whites in a steam bath and start beating them for 9-10 minutes until the mixture thickens.
- Egg white: 4 pieces
12
Continue whipping for another 4-5 minutes until the egg whites hold on the whisk. Pack the cream into a piping bag with a decorative tip.
13
Lay a thin layer of orange jam at the bottom of the tartlets.
- Orange jam: 200 g
14
Top with a fluffy ruffled dome of protein cream.
15
Garnish with berries and serve.
- Fresh berries: to taste