Shortcrust Pastry Baskets with Protein Cream

Familiar from childhood, very tasty and tender. For the whole family. Sand baskets with protein cream are a delicacy that is familiar to everyone. The combination of a crispy shortcrust pastry basket, a sour jam filling and a soft, cloud-like protein cream makes these cakes incredibly delicious!
cook time: 1h 30 min
Owen Truitt
Shortcrust Pastry Baskets with Protein Cream

Nutrition Facts (per serving)

330
Calories
8g
Fat
58g
Carbs
5g
Protein

Ingredients (10 portions)

Dough:

Wheat flour 160 g
Butter 60 g
Eggs 1 pc
Sugar 40 g
Baking powder 0.2 tsp
Salt to taste

Filling:

Jam 100 g

Cream:

Sugar 200 g
Egg whites 100 g

Recipe instructions

Step 1

Step 1
How to make sand baskets with protein cream at home? First, prepare all the necessary ingredients for the dough. Be sure to sift the flour (maybe along with baking powder) to saturate it with oxygen. This will make the baked goods more airy. There is no need to take the butter out of the refrigerator in advance, but it must be chilled. Sugar can be replaced with a sweetener that is not susceptible to heat treatment.

Step 2

Step 2
Pour flour, salt, sugar or sweetener sifted with baking powder into a blender bowl, add cooled butter cut into cubes.

Step 3

Step 3
Grind everything into fine crumbs.

Step 4

Step 4
Add the egg and knead into a soft, elastic dough that does not stick to your hands. If necessary, add a little flour to achieve the desired dough consistency.

Step 5

Step 5
Roll the dough into a ball and place in the refrigerator for 30 minutes.

Step 6

Step 6
Place a sheet of parchment paper on your work surface. Lay out the dough. Cover it with a second sheet of parchment of the appropriate size. Roll out the dough into a thin layer between two sheets of parchment.

Step 7

Step 7
Peel off the top layer of paper and use a glass to cut out circles slightly larger in diameter than the basket cutters you will use to form the sides.

Step 8

Step 8
Place the circles of dough into the molds and prick them with a fork so that the dough does not swell during baking and the baskets turn out even. Turn the oven on 180 degrees.

Step 9

Step 9
Cover a baking sheet with foil, place the molds with the blanks on it, which you also cover inside with foil. Place beans in them for weight. Place the baskets in an oven preheated to 180 degrees. Bake for approximately 10 minutes.

Step 10

Step 10
Remove the pan from the oven. Remove the weight and foil. Return the pan with the ramekins to the oven to bake for another 10 minutes until done.

Step 11

Step 11
Remove the pieces from the molds and cool.

Step 12

Step 12
For the filling I used red currant jam. You can take any thick jam, marmalade or jam, preferably sweet and sour.

Step 13

Step 13
Place 2 teaspoons in each cooled basket. fillings.

Step 14

Step 14
Prepare the ingredients for the cream. Carefully separate the whites from the yolks. It is important that not a single drop of yolk gets into the protein mixture, otherwise it will not whip up.

Step 15

Step 15
Mix the whites with sugar in a separate container. Glass, enamel, and ceramic dishes are suitable, but not aluminum, otherwise the whites will turn gray. Place the container with the whites in a water bath and, stirring, bring the mixture to 60 degrees. For a water bath you will need two containers of different diameters. Place the smaller container on top of the larger one so that it is about half submerged in water.

Step 16

Step 16
Remove the cream from the heat and beat well with a mixer at low speed until it increases in volume and density. Fill the baskets with cream (from a pastry bag) and decorate as desired. I have kumquat slices and mint. You can take any fruit or berries to your liking. Bon appetit!

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