How many are there, they say, waiting for what was promised? Half a year? Well, that’s how long I’ve been trying to publish the recipe for these masterpieces. shortbread baskets with cream. No way. But this is, perhaps, even for the better, because over time this recipe has been repeatedly optimized and improved.

So what do we have as a result? Crispy, the most delicious of all possible, shortbread dough , lightened custard with whipped cream and pieces of berries and fruits covered with a thin jelly glaze.

So I’ve never been able to take a good picture of these baskets...

Collectively, we have incredibly delicious baskets with cream, which are always in short supply. But no problem. Shortbread dough can be frozen for future use and taken out as needed. It's just a matter of cream.

Initially, I made these baskets with ordinary custard. But in the course of my professional activity, I had the opportunity to work with an improved version of this wonderful cream of all times. In confectionery circles, this cream is called “Diplomat”. And, of course, I couldn’t help but sneak this recipe into my sweet journal.

So, the secret is that the custard is mixed with whipped cream in equal parts. But that's not all. The whipped cream itself is prepared from a mixture of vegetable and animal cream, also in equal parts. This results in a lighter, more delicate and airy cream, and due to the presence natural cream, the cream turns out more tasty and rich. Here it is important not to beat the cream and warn the moment when it decides to curdle. I recommend reading about how to whip cream correctly.

No less important in this process is choosing the right shortcrust pastry. I also experimented with it a lot. In the end, I settled on the most delicious shortcrust pastry of all existing ones (I already talked about it in point No. 2 “THE MOST DELICIOUS, IN MY VIEW, RECIPE FOR SWEET TARTALETS”).

This dough is a little more expensive compared to more simple options sandy, but it's actually worth investing a few extra pennies into!

In short, in order not to be verbose, I will only say that everyone who was lucky enough to taste these incredible sand baskets with cream, unanimously admired that these were the BEST BASKETS OF THEIR LIFE!

What I like most about this dessert is that the unsweetening airy cream is combined with a rich, sweet shortbread base.

Ingredients:(for 22 medium-sized baskets)

For shortbread dough:

• flour - 250 gr.
• butter, softened - 150 gr.
• powdered sugar - 200 gr.
• egg yolks - 5 pcs.
• a pinch of salt
• zest of ½ lemon

For cream:

• milk - 250 ml
• sugar - 60 gr.
• vanilla - ½ pod or 1 pinch of vanillin
• egg yolks - 40 gr. (2 pcs.)
• corn starch - 30 gr.
• vegetable cream - 125 ml
• natural cream, fat content more than 30% - 125 ml

For the jelly frosting (optional):

• gelatin - 4 gr.
• water - 125 ml
• sugar - 2 tbsp.

For decoration:

• strawberries - 11 pcs.
• kiwi - 1 pc.
• apricot 1 pc.
• mint leaves - 22 pcs.

Preparation:

1. For SAND BASKETS Mix the flour with powdered sugar and pour this mixture into a heap onto a work surface sprinkled with flour.
2. Make a hole in the center of the slide and add a pinch of salt, grated zest of ½ lemon and butter. room temperature.
3. Knead the butter with your hands, combining it with the rest of the ingredients until you obtain a fine consistency. bread crumbs. (*This procedure can also be performed using a blender. In this case, simply mix all the ingredients together in a blender, while the oil should be cold).
4. Again make a well in the center of the mixture and add the egg yolks. Use your hands to knead a homogeneous plastic dough, but this must be done quickly! Otherwise the dough will be tough.
5. Form the resulting dough into a ball and wrap it around cling film and place in the refrigerator for 1 hour, no less.

While the dough is cooling, prepare the CUSTOM CREAM.

1. IN small saucepan mix milk, half the sugar (30 g) and vanilla (if we use vanillin, add it at the very end of preparing the cream) and bring to a boil over moderate heat, stirring occasionally with a whisk.
2. Meanwhile, in a separate bowl, mix the remaining 30 grams. sugar, egg yolks and starch.
3. After the milk boils, reduce the heat to low and pour 1/3 of the milk into egg mixture and mix with a whisk. Constantly and intensively stirring, add the resulting mixture into the pan with the remaining milk.
4. When the mixture begins to thicken and turns into a homogeneous cream without lumps, remove the pan from the heat.
5. Transfer the finished custard to another bowl (to cool faster) and cover with cling film so that it adheres closely to the surface of the cream. Let the cream cool slightly and place in the refrigerator until completely cooled.

After the dough has rested and the cream has cooled in the refrigerator, we begin to BAKE the shortbread baskets.

1. Preheat the oven to 180º. Pinch off a piece of dough according to the size of your molds and distribute the dough with your hands along the bottom and walls of the mold. Carefully press the dough with your fingers to the surface of the mold, paying attention Special attention sides to form a thin, even layer of dough. The maximum thickness of the dough should be no more than ½ cm. Simply clean off any excess dough with your hands.
2. We pierce the dough with a fork in several places so that the dough does not rise more than expected. Place the molds on a baking sheet and bake in a preheated oven for 18-20 minutes or until the tartlets are golden brown.
3. Leave the finished tartlets in the molds for 5 minutes, then remove them from the molds and transfer them to a wire rack to cool completely.

After that we prepare JELLY FOR COATING FRUIT. This jelly slows down the darkening of fruits and makes them more attractive. It does not affect the taste in any way, so, in principle, you can do without it. I use a professional jelly coating on agar agar. But ordinary colorless cake jelly (for example, Dr. Oetker) is also perfect for these baskets. If you have a tendency toward perfectionism, I recommend making this jelly yourself, especially since it won’t be difficult to do.

• In a small saucepan, mix gelatin, water and sugar and bring to a boil. After the jelly boils and becomes transparent, remove the pan from the heat and cool.

After the custard has cooled completely, proceed to the final stage:

1. Using a mixer, beat the vegetable cream long lasting cream (It’s important not to interrupt!). As soon as the cream begins to leave a distinct mark from the whisk, carefully in small portions, but quickly add the animal cream, continuing to whip.
   **Do not pour cream directly onto a working whisk. There is a danger of “getting caught” from a fountain of white splashes.
2. Immediately after the cream acquires the stable consistency we need (), stop the mixer and check the stability of the cream. If the whipped cream does not fall off the whisk, then our cream is ready.
3. Now all we need to do is fold the cooled custard into the whipped cream VERY GENTLY. I will dwell on this point in more detail:

I’ll be honest, it wasn’t the first time I learned how to mix custard with whipped cream so that the cream didn’t cut out.

It is very important here to do everything as quickly and accurately as possible.

• The first step is to place the custard in a large bowl. The larger the bowl, the more convenient it will be to mix.
• Place whipped cream on top of the cream and mix the 2 mixtures with a pastry spatula, and better by hand, movements from bottom to top, from the walls to the center, as if collecting cream from the bottom and folding it in half. And so on around the entire perimeter of the bowl until both creams combine into a homogeneous mass.
• The fewer movements we need to mix the cream, the less likely it is to misfire.

1. Transfer the finished cream to pastry bag and fill the cooled baskets.
2. Cut the fruit into small slices and place on the cream.
3. Using a brush, apply a little cooled jelly to the fruit.

All. Sand baskets with creamy custard ready to eat.

I'll tell you a secret: this cream is perfect for filling cakes, for example, sponge cake.

Tired of banal cakes and want a confectionery variety? Or maybe you are not yet confident in your abilities and are afraid to take on complex masterpieces, but your soul is asking for something tasty? In this case, I suggest preparing incredibly delicious shortbread baskets with custard. I warn you right away and honestly - it’s very difficult to resist them and not try at least one cake. Crispy shortbread dough combined with tender lemon cream not only a holiday, but also a real temptation for those with a sweet tooth. A step-by-step recipe with photos will help you quickly and easily master the preparation of dessert.

Ingredients for making cakes

• cream margarine - 150 gr;
• wheat flour - 300 gr;
• chicken eggs - 1 piece;
• sugar - 100 g;
• zest of half a lemon;
• sour cream - 1 tbsp.

• zest and juice of half a lemon;
• sugar - 100 g;
• white chocolate - 100 g;
• chicken eggs - 1 pc.;
• corn starch - 2 tbsp. with a slide;
• sour cream - 2 tbsp;
• cream 33% and above - 250 gr.

Prepare from the given ingredients

Wrap it in cling film and place it in the refrigerator while preparing the cream.

Prepare from the products indicated in the recipe. Our filling for shortbread baskets must cool completely before filling them.

How to bake shortcrust pastry baskets

We divide ready dough into 15-20 equal parts. The exact quantity depends on the size of your ramekins. You need to use iron ones; silicone ones won’t work in this case.

We roll each part into a circle, its diameter should be greater than the diameter of the mold by the height of its sides.

Line the inner surface of the mold with a layer of dough, pressing it tightly against the sides so that there are no voids. We do not grease the mold with anything - there is enough fat in the dough.

Bake the prepared baskets in an oven preheated to 180°C for 20-25 minutes until a beautiful golden color.

You need to take out the baked pieces and let them stand in the molds for about 5-10 minutes. This will make them easier to remove. To remove the basket, turn the mold over a table covered with a clean towel and tap the bottom with the handle of a knife - the workpiece should fall out. Cool yours completely sand baskets before filling with cream.

You can simply use a spoon to fill the cakes with cream. But if you want to surprise everyone not only with the taste, but also with the appearance of the dessert, then it is better to use a pastry bag with a star nozzle. With its help, we fill the baskets with cream, forming beautiful curls.

The delicacy is ready, you can serve it to the table right away. But the cakes will be much tastier if they spend at least an hour in the refrigerator.

Experiment with and find your favorite combination.

Delicious masterpieces to you!

Many people remember “Korzinki” cakes from childhood. They're in Soviet time sold in all cafes. They were decorated in the form of mushrooms, flowers, strawberries or even chicken. How delicious they were... The shortbread baskets simply melted in your mouth. And he was very gentle. We would like to bring to your attention a recipe for making such cakes at home. The process is not too labor-intensive, and such a treat will bring a lot of joy to the children. So...

Dough for baskets

To prepare the dough for the baskets, we need to stock up on the following products:

1. Butter - 150 g.
2. Sugar - 100 g.
3. Vanilla sugar - 10 g.
4. One egg.
5. Sour cream - 1 tablespoon.
6. Flour - 250 grams.
7. Baking powder - one teaspoon.
8. Metal molds.

So, let's start making the dough for the baskets. To do this, beat sugar with butter and vanilla sugar until fluffy. Then add sour cream and egg, mix well.

It is better to sift the flour and then add it to the mixture. Mix. But you shouldn’t knead it for a long time, because it doesn’t like it. Baskets are a delicate cake, and therefore the “cups” should be crumbly. Wrap the resulting mass in cling film and put it in the refrigerator for about one hour. After some time, we take out the dough and, cutting off a small part of it, roll it into a sausage. Cut it into pieces, each of which needs to be rolled out into a thin flat cake. The size should be approximately the same as the diameter of the baking pan. Each such circle must be placed in a mold, pressed firmly against the walls and bottom. The bottom part can be pricked with a fork so that the basket does not become deformed during baking. We would like to warn you that the dough turns out to be very sticky, and therefore you will have to use flour. Here are our sand baskets and they are ready. All that remains is to bake them.

Place the molds with the dough on a baking sheet and put them in the oven. It is better to bake at a temperature of 200 degrees. Seven minutes is enough. Baskets are delicate cakes, they cook quite quickly, so be careful not to overcook them in the oven.

Now you can proceed to preparing the cream.

Cream ingredients

As you know, baskets are cakes with cream, although today there are many ways to decorate them: with fruits under jelly, with nuts covered in honey, with berries... We will now focus on the first option. And first of all, we need to decide what kind of cream we will make. The classic recipe involves using protein. For his let's take the preparations:

1. Whites from three eggs.
2. Sugar - 250 grams.
3. Water - no more than 90 grams.
4. Citric acid - one third of a teaspoon.

Preparing cream for cakes

You can start cooking delicious cream. To make it tight, you must remember two rules:

1. The dishes must be completely clean. The pan in which the syrup will be prepared can generally be cleaned with powder in advance.
2. Under no circumstances should whites be mixed with yolks. The fact is that the yolk is fat, which will prevent the whites from whipping properly.

Separate the whites from the yolks and place them in a mixer bowl.

Next, pour water into the pan and add sugar, put it on the fire. You can stir it a little once to prevent it from burning. The syrup is cooked for about four minutes. You need to add a little to it citric acid. Mix everything again. You can check readiness very simply - to do this, drop a little sweet mass on a plate with cold water. If the drop does not spread, it means it is ready.

Important! While checking the syrup, remove the pan from the heat. He needs to be light color: if you overcook it, it will turn out creamy and will be bitter, and this can spoil the cream, we want it to be white, with a dense texture.

Are you sure everything is in order? Great! At this point you can start. The peaks should be very strong. And at the final stage, with the mixer running at full speed, you need to carefully pour in the syrup in a very thin stream. The mass will begin to increase in volume right before your eyes. You need to beat for another ten minutes until the cream has cooled. It should have a dense and uniform consistency and hold its shape well. Here the cream for the cakes is ready. Now there's just a little bit left to do. We need to collect our cakes. And then you can move on to tasting.

How to collect baskets?

Do you remember that there was always dark jam at the bottom of the cakes your mother bought you as a child? It seemed terribly tasteless. When making our baskets, we will, of course, follow the recipe, but we will put it on the bottom delicious jam or jam with berries. For example, cherry. If you want, add a little boiled condensed milk. Or chopped prunes. Spread the cream on top using a culinary syringe. If you want, you can then sprinkle the cake with a little chocolate or sprinkles. The amount of food taken should make twenty-four baskets. You can start tasting.

As you can see, if you wish, you can prepare the “Basket” cake with cream at home, and believe me, the result will delight you and your children, because the delicacy will be no worse than what is sold in a cafe. Your household will appreciate this cooking masterpiece. And they will ask you to make more sweets.

What other cream can you make cakes with?

We discussed how to prepare the “Basket” cake, so to speak, according to classic recipe. But you understand that there are many variations on this theme. Don't limit your culinary fantasy and try all new options.

Instead of protein cream, for example, you can make a cake with cream and marmalade, pour seasonal fruit with jelly (strawberries, red currants), decorating with cream. In general, there is room for your imagination to run wild.

Brownies with whipped cream

If you want to quickly prepare an excellent dessert, then this option will certainly suit you. Whipped cream will add a festive touch to your sweet dish. Just think how delicious the baskets will be with cream! The cake will turn out exquisite, beautiful and very tender.

When buying cream, make sure it is fresh, this is very important. In addition, their fat content must be at least thirty-five percent. At home, before pouring them out of the package, shake them well so that all the fat does not remain in the corners.

Remember one trick: the container in which you will beat the cream must be very cold. Therefore, cool the mixer bowl and cream well in the refrigerator in advance.

In addition, wash and dry the dishes very well. This is also important for the final result. And it’s better to take powder, not sugar, which needs to be sifted in advance so that it is free of lumps and turns out light and airy. You need to add it in small portions, after the cream itself has whipped into a stable foam.

And one more piece of advice. Start whipping the cream at the lowest speed, gradually increasing it to the maximum, and finish in the reverse order.

Do not make the whipping process itself long, as inclusions may appear on the surface of the cream, which will spoil it. appearance. You can finish when, having stuck a spoon into the mass, you see that the hole does not close.

Of course, you can also use thickeners or gelatin. They are introduced during whipping. Using all these tricks, you will get excellent results. Well, let's move on to practice?

Cooking with gelatin

To prepare “Baskets” cakes at home, take the following ingredients:

1. Heavy cream - 600 ml.
2. Gelatin - 20 grams.
3. Powdered sugar - three tablespoons.
4. Vanilla sugar - one packet.

Whip cold cream with powder and vanilla sugar until peaks are obtained. Dissolve gelatin in water according to the instructions written on the package. Very quickly you need to mix a couple of tablespoons of cream with the resulting solution. Next, whisking, slowly add it into the cream. Our cream is ready. It is better to cool the mixture a little before use. And then put them in baskets. Ready-made cakes are stored in the refrigerator. By the way! Remember that cream absorbs extraneous odors very well.

And further. Cakes can be decorated with marmalade homemade or buy ready-made.

Baskets with butter cream

The cakes are very tasty. To prepare, take one hundred grams of butter and four tablespoons of condensed milk.

Knead the butter until thick sour cream and start beating with a blender, mixer or whisk. It should be a fluffy mass. white. Next, you need to slowly pour in the condensed milk and continue whisking for another ten to fifteen minutes. The cream will be homogeneous. It needs to be cooled a little and then you can put it in baskets. It is recommended to decorate the finished cake with slices of fresh fruit.

Combining cream fillings for “Korzinochka” cakes

In fact, each cream can be used either independently or combined with other fillers. For example, post it first protein mass into the basket, and then make it on top oil rose with a leaf. It will turn out beautiful and tasty.

If you made gelatin, you definitely need to decorate it with some kind of cream on top.

And another option is possible. But you'll have to tinker with it a little longer. Place cream, for example, protein cream, in a basket, combining it with fruit in a gelatin shell. Berries are picked according to the season. Strawberries and raspberries, even currant branches, look very beautiful in such cases. The cake is not very sweet, because the cream is combined with fruity sourness. And there’s no need to talk about the beauty of such baskets. They turn out very bright. A real culinary masterpiece.

Instead of an afterword

As you can see, it is not at all necessary to buy sweets in stores and cafes - if you wish, you can prepare a wonderful dessert yourself at home. We hope that the recipes given in our article will definitely be useful to you, and you will decide to make baskets for the first time. This cake from childhood will surely please your children. Enjoy your meal!

This cake is quite complex. After all, you need to first bake the shortcrust pastry base, and then prepare the cream. However, you can make your task easier by buying a semi-finished product - baskets. But it won’t be the same - too much stabilizer content makes the dough “official” and tasteless. And those who are nostalgic for the Soviet past probably remember this delicious cake, affordable for 22 kopecks. crumbly, sand base and tender-tender Note that the baskets can be filled with any dessert. Jam, fresh or glazed fruit, and creamy or creamy fruit will also work. But culinary specialists believe that sweet foam made from proteins will look most appropriate in baskets. It is stored longer than

Baskets with protein cream: recipe according to GOST. Dough

The preparation of the cake takes place in several stages. First we make the dough. Take one hundred grams of softened butter and beat it with 65 g of granulated sugar, one egg yolk and a packet of vanillin. Sift flour (about 160-170 grams) onto the countertop along with cookie powder (a third of a teaspoon). We combine the liquid and bulk masses. Knead the dough, put it in molds (now it’s convenient to use silicone ones) and bake for twelve minutes at 200°C. Let them cool completely on a wire rack. Shortbread baskets with protein cream are “assembled” after full readiness all components.

Recipe according to GOST. Cream

While the baskets are cooling, cook the syrup from a quarter glass of water and one hundred grams of sugar. After boiling, keep it on the fire for another five minutes. Two to firm peaks. Add a bag vanilla sugar. Beat again. With the mixer running, pour in a thin stream. hot syrup. Add 2-3 drops of lemon juice and beat for another three minutes. We fill a cooking bag with a nozzle with this mixture. First put jam on the bottom of the baskets, and then squeeze the cream out of the bag in a slide. Decorate candied citrus fruit. The calorie content of a basket with protein cream according to GOST is 372 units per hundred grams of product, so those who are watching their figure should not get carried away with this cake.

Simple recipe

This method of kneading does not require softened butter, but rather very cold, from freezer. Sift 220 grams of flour onto the table, mix it with a pinch of salt and a small amount baking powder. Place one hundred grams of butter on top and start chopping it with a knife. The result will be a rough crumb. The dough should be kneaded very quickly. To prevent the oil from heating up, you need to cool your hands in ice water. Add the egg to the crumbs and mix until smooth shiny dough. Wrap it in film and put it in the refrigerator for an hour or two. After this, knead the dough, roll it into a layer and place it in molds. Sprinkle some peas on top to make the bottom of the baskets even. Place in a preheated oven and bake at 200 degrees for seven minutes with a load and another five without. For the cream, beat two egg whites until soft peaks form. Add four tablespoons in portions powdered sugar. Continue beating until the cream becomes elastic and shiny. Add a few drops of lemon juice along the way. Fill the tartlets with jam and then cream. If desired, you can decorate and fresh fruit. Sprinkle the baskets with protein cream with powdered sugar.

Variations of the cake

You can experiment with both the dough and the filler. Tartlets with whipped cream are very tasty. But such cakes must be eaten immediately, since the cream will flow after a few hours. Boiled condensed milk on a shortcrust pastry base will seem too heavy for the stomach. We recommend making baskets with custard protein cream. How is this filler prepared? Pour a glass of sugar and half the amount of water into a saucepan. Boil over low heat until “medium ball”. For beginners in cooking, we will reveal the essence of this term. Drop the syrup into a glass of ice water. It forms a ball. Let's catch it and remember it with our fingers. It should be neither liquid nor hard - medium like soft wax. While the syrup is boiling, beat the two whites until stiff peaks form. Without ceasing to work with the mixer, pour in the boiling syrup. Continue beating for another five minutes. This cream holds its shape well.

Protein-oil filler

You just need to add a little butter into these egg white cream baskets, but in order. Cut the butter (150 grams) into pieces and leave to soften at room temperature. Beat the two whites first at low speed, and then at medium speed until soft peaks form. Gradually add 150 grams of powdered sugar and a few drops of lemon juice. Increase the speed of rotation of the whisks. Bring the mass to the state of hard peaks. Throw the butter into the mixer bowl. Beat again. The cream should be elastic and fluffy. It wouldn't hurt to add a little sour notes to it. That’s why it’s good to add citrus jam or red currant jelly to such baskets with protein cream.

Dough recipe with sour cream

This recipe for baskets is similar to the Soviet one, approved by GOST. However, we will supplement it with a spoon or two of sour cream. This will make the dough even more tasty and crumbly. Beat softened butter (150 g) with sugar (100 g) and a packet of vanillin into a fluffy and homogeneous mass. Add egg and sour cream. Mix. Separately sift 250 grams of flour and a teaspoon of baking powder. We combine two substances. Shortbread dough does not like long kneading. Therefore, having achieved homogeneity, we wrap the bun with cling film and put it in the refrigerator. After an hour, knead the dough. It will still be sticky, so you'll need to flour your palms. Fill the molds (without greasing them), pierce the bottom in several places with a fork. Place in the oven preheated to 200 degrees for seven minutes and bake beautiful baskets. With protein cream on sour glazed berries they will look very impressive.

Dough with mayonnaise

Let's start preparing these shortbread baskets with protein cream like this. Sift two glasses of flour onto the table premium. Take 250 grams of butter out of the freezer and quickly grate it. Mix it with flour. The result is a mass similar to coarse crumbs. Beat the egg with half a glass of granulated sugar. Add two full soup spoons of mayonnaise. Half a teaspoon baking soda quench with vinegar. Add to the egg along with a packet of vanilla sugar and a small pinch of salt. Mix and combine with coarse crumbs. Quickly knead the dough. Let it cool for an hour. Pinch off a piece, roll it into a flat cake and line the bottom and sides of the molds. If they are not silicone, lightly grease the metal. Bake for about ten minutes at 200°C.

Protein cream with agar-agar

It is said to be a substance extracted from seaweed, healthier than gelatin. Agar-agar is added to creams and mousses to give them a stable form. Therefore, this recipe will come in handy if the baskets with protein cream have to stay warm long time. Pour half a glass of agar-agar into a saucepan cold water. Set aside for a quarter of an hour. Then put the saucepan on the fire and add 200 grams of sugar. Cook the syrup as in previous recipes. In the same way, beat the whites (four pieces) with lemon juice. Then pour in the boiling viscous syrup in a thin stream. But cream with agar-agar turns out to have a slightly different consistency - similar to marshmallows or soft marshmallows. Baskets should be filled with it while it is warm.

Bright sand baskets with protein cream will be a wonderful decoration not only for a children's sweet table, but also for any holidays. Such cakes are especially relevant for Easter, when it is customary to treat all visiting guests with sweets. Preparing the dessert is not difficult - its only drawback is that the base must be cooled after baking! And this takes up a lot of time.

However, when this decorated sweet cake is served at the table, the guests’ admiration knows no bounds, and the length of time it takes to prepare the dish is instantly forgotten. Everyone remembers how they loved this shortcrust pastry dessert in childhood, and the platter with baskets quickly becomes empty.

Recipe information

Cooking method: bakery .

Total cooking time: 1 hour 30 minutes

Number of servings: 6 .

Ingredients:

dough:

• flour – 100 g
• egg- 1 PC.
• butter – 50-60 g
• salt – 2 pinches
• granulated sugar– 50 g

cream:

• protein – 1 pc.
• granulated sugar – 50 g
• food coloring – 1 pinch

For decoration:

• chocolate bar – 20 g
• figures, sprinkles - to choose from.

How to cook:

1. 
   Break a chicken egg into a deep container. Immediately add granulated sugar and salt. Beat the mixture with a whisk. By the way, you can only use the yolk, then use the white for the glaze. For more information on preparing shortcrust pastry, see.
2. Butter melt slightly in a water bath or in microwave oven, but do not bring to a boil! Pour it into the container with the egg mixture. Stir. Instead of butter, you can use margarine or a quality spread.
3. 
   Pour in wheat flour and knead the dough. You will need enough flour so that the mixture does not stick to your hands. Let the dough ball rest in the refrigerator for 15 minutes.
4. 
   Prepare the molds for the baskets and place the shortbread dough in them, stretching it with your hands and forming sides. Carefully pierce each piece with a fork in several places to prevent it from puffing up. Place the molds with the basket blanks in the oven and bake for about 20-25 minutes at 180 degrees. Remove and be sure to cool to at least room temperature. If the base is hot - protein cream it will just flow.
5. 
   While the dessert base is baking, make the cream. Whisk chilled egg white with a pinch of salt for 3 minutes. Then add the sugar and continue beating for another 5-7 minutes until the whipped cream peaks.
6. 
   Add a pinch of the dye of your choice (green in the recipe). If you want to get more saturated color cream, then add a little more dye. Mix the cream.
7. 
   Place the cream in a pastry bag or syringe and decorate the cooled sand bases with it.
8. Grate the chocolate onto fine grater and sprinkle it over the dessert you created. Place any decoration on top of the cream and add a few fresh mint leaves.
9. Serve the cakes with a cup aromatic coffee or tea. Since the pastries are sweet, you don’t need to add sugar to the drink!

Note to the owner:

1. If you want the shortbread dough to be more airy and porous, add a little baking powder. Per serving in the recipe, 1/3 tsp will be enough.
2. The cakes turn out very sweet, so the sourness will not be superfluous. Inside each basket, first place half a teaspoon of any thick jam, and only then add cream - the taste will become more interesting.