Berry basket with blueberries recipe. Berry baskets with lingonberries
Today I want to bring to your attention a very wonderful dessert called “Berry Basket”. There is probably not a single person who has tried or even heard of this wonderful, and probably already “legendary”, sweet dessert. And I want to contribute to the preparation of these baked goods. When I came to St. Petersburg, I never returned from there without a box or two of this delicious delicacy. And when I stopped appearing there, I only had sweet memories of him. And I decided to cook them myself. This recipe, although not an original store-bought one from St. Petersburg, is very reminiscent in taste and aroma (and my family claims that it turns out even tastier) of the classic “Berry Basket”. The only difference is in the shape of the product, since I threw away my original basket molds and now prepare them in ordinary silicone ones. So, let's begin!
To prepare this amount of “Berry Basket” (and there are ten cupcakes), we will need these ingredients, and you will take their exact quantity at the top of the recipe.
1. And first, let's prepare shortcrust pastry without adding eggs for our cakes. You will find the recipe here Shortbread dough - 1st option, the recipe without eggs is the cheapest and fastest
2. While the dough is cooling in the refrigerator, let's prepare the berry filling. For this:
a) pour half a kilogram of berries into a heated frying pan (I took black currants, but you can use any available ones), either fresh or frozen, and pour sugar or powdered sugar and one and a half to two tablespoons of starch into them.
b) Reduce the heat under the frying pan to a minimum (since we only need to warm the berries, keeping all their vitamins and microelements in their original and as complete form as possible and make the juice thick, and not cook the berry jam) and mix it all thoroughly.
c) And we warm it all up, continuously stirring slowly for ten to fifteen minutes, until the starch is completely dissolved and mixed with the released berry juice, which in turn begins to thicken. And we set our confiture aside to cool. After cooling, it will finally thicken to the consistency we need.
3. An hour and a half after preparing the shortbread dough for “Berry Baskets”
a) take the frozen shortbread dough out of the refrigerator and roll it out to about one to one and a half millimeters thick.
b) cut out, a little larger than our forms, in which we will bake “Berry Baskets”, dough circles.
c) pack these circles into molds, pressing it tightly with your fingers and distributing it over the entire surface of the molds.
d) and align the edges flush with the edges of the mold.
e) put the already cooled berry filling into molds
f) cut out lids for our cupcakes from the remaining dough, with a diameter equal to the diameter of the upper edge of the mold.
g) prepare the lezon by mixing one egg with a tablespoon of water
and grease the lids of future cupcakes with it
and the edges of the baskets themselves. for better gluing of them to each other.
h) cover our baskets filled with jam with the prepared lids, pressing the edges of the blanks with our fingers, as if slightly pulling the edges of the lid.
i) and having greased the tops of the cupcakes with lemonade (you don’t have to grease them, but then the color of the cupcakes will be pale), we pierce the lids in several places with a toothpick or a match.
4. We put the molds with cupcakes on a baking sheet, put the baking sheet in a preheated oven on the second level and bake our products at a temperature of two hundred degrees for ten to twelve minutes (since our dough is thin) to completely prepare the dough.
5. After finishing baking, remove the cupcakes from the oven, let them cool completely in the molds, and then remove the baked goods from the molds
and enjoy the extraordinary taste of our own creation.
Bon appetit to you all!
Cooking time: PT00H30M 30 min.
Recipe for “Berry Basket” cakes
Servings 10.
Ingredients:
1.5 tbsp flour
150 g butter
1 egg
1.5 tbsp starch
2 tbsp sugar
150 g berries (can be frozen)
1 teaspoon salt
How to make Berry Basket cakes.
Cooking time 55 minutes.
1. Grind softened butter with a glass of sugar until white. Add the egg and stir.
2. Add flour sifted with salt in several stages and knead into a homogeneous dough. Roll into a ball, wrap in cling film and refrigerate for 30 minutes.
3. Mix the berries with the remaining sugar and starch. Place on the stove and cook, stirring, for 5-10 minutes until the mixture thickens. Cool.
4. Grease muffin tins with butter. Roll out the dough onto a floured surface into a layer 2-3 mm thick. If the dough sticks to the rolling pin, roll it out between two sheets of parchment. Using a glass, cut out circles of a suitable size and place them in molds; if necessary, cut off the edges.
5. Lay out the cooled berry filling. Cut out circles for lids from the remaining dough and cover the cakes. Carefully pinch the edges.
6. Preheat the oven to 200 degrees. Bake the baskets for 15-20 minutes. Turn off the oven and open the door slightly and wait 15 minutes. Cool to room temperature and then refrigerate for an hour.
Bon appetit!
Cupcake Bread House Berry Lukoshko with cherry 2pcs * 70g - delicious shortcrust pastry baskets filled with sweet cherry filling. Made from selected ingredients. Muffins are recommended to be served in combination with freshly brewed black or green tea. There are 2 pieces in the package. The history of the “Bread House” began in 1934, when the “Moskovsky District Bread Factory” was opened in Leningrad. In 1995, the name changed, but the excellent quality of the products remained unchanged. Now the production sites of the enterprise are located in St. Petersburg and Moscow, and the assortment is so rich that even the most demanding gourmet will be able to choose what suits his taste.
Description
| Manufacturer | Fazer |
|---|---|
| Trademark | Bread House |
| A country | Russia |
| Type | Cake |
| View | Cake |
| Filling | Cherry |
| Freshly baked | No |
| Weight | 140 g |
| Quantity per package | 2 pcs |
| Type of packaging | Flow-pack |
| Compound | Quick-frozen cherries, premium wheat flour, sugar, margarine (refined deodorized vegetable oils, water, emulsifiers E472c, E475, E433, preservatives: sorbic acid, sodium benzoate, coloring - carotenes, flavoring, acidity regulator - citric acid), apple jam (apple puree, sugar, preservative - sorbic acid), liquid egg melange. complex food additive (thickener E1422, sugar, preservative - potassium sorbate), molasses, drinking water, acidity regulator - citric acid, raising agents: sodium bicarbonate, ammonium bicarbonate, preservative - potassium sorbate. Product may contain soybeans |
| Standards | TU 9136-120-31074127 |
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| 50 g sugar |
| 35 g flour |
| 17 g starch |
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| 150 g powdered sugar |
| 2 yolks |
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| dried cherries 200g |
| dried apricots 150g |
| prunes 170g |
| 4-5 tbsp. dark rum (or cognac) |
| cranberries 30-40g (frozen) |
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| 1/4 cup sugar |
| 1 egg |
| 1/4 cup cream |
| 2 cups of flour |
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| butter 140 gr |
| For cream: 250 ml. milk |
| 100gr. Sahara |
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| 300 gr. frozen cherries |
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