Cake basket recipe. Berry bowls. "Berry basket": recipe
Today I want to bring to your attention a very wonderful dessert called "Berry basket". Probably there will not be a single person who has not tried, or at least heard about this wonderful, and probably already "legendary", sweet dessert. And I want to contribute to the preparation of this pastry. When I came to St. Petersburg, I never returned from there without a box or two of this delicious delicacy. And when he stopped appearing there, I only had sweet memories of him. And I decided to cook them myself. This recipe, although not the original store-bought from St. Petersburg, but it very much resembles in taste and aroma (and my family claims that it turns out even tastier) the classic "Berry Basket". The difference is only in the shape of the product, since I threw away my native molds from under the baskets and now I cook them in ordinary silicone ones. So, let's begin!
To prepare this amount of "Berry Basket" (and there are ten pieces of muffins), we need these ingredients, and take their exact amount at the top of the recipe.
1. And first, let's make shortcrust pastry without adding eggs, for our cakes. You will find the recipe for it here
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 pan (I took blackcurrants, but you can take any available), you can 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 fire under the pan to a minimum (since we only need to warm the berries, keeping all their vitamins and minerals in their original and, if possible, complete form and make the juice thick, and not boil the berry jam) and mix it all thoroughly.
c) And we warm it all up continuously slowly stirring for ten to fifteen minutes, until the starch is completely dissolved and mixed with the released berry juice, and it, in turn, begins to thicken. And set aside our confiture to cool aside. After cooling, it will thicken completely to the consistency we need.
3. An hour and a half after preparing the shortcrust pastry for "Berry baskets"
a) we take out the frozen shortbread dough from the refrigerator and roll it out to a thickness of about one and a half millimeters.
b) cut out a little more than our forms, in which we will bake "Berry Baskets", dough circles.
c) we pack these circles into molds, tightly crushing it with our fingers and distributing it over the entire surface of the molds.
d) and trim the edges flush with the edges of the form.
e) put the already cooled berry filling into molds
f) cut out from the remaining dough covers for our cupcakes, 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 a better bonding of them with each other.
h) we cover our baskets filled with confiture with prepared lids, crushing the edges of the blanks with our fingers, as if slightly pulling the edges of the lid.
i) and smearing the top of the cupcakes with a lezon (you can not grease it, but then the color of the cakes will be pale), we pierce the lids in several places with a toothpick or a match.
4. We make 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 fully prepare the dough.
5. After baking, take the cupcakes out of the oven, let them cool completely in the molds, and then take out the pastries from the molds
and enjoy the extraordinary taste of our own creation.
Bon appetit to you all!
Time for preparing: PT00H30M 30 min.
Lukoshko". The recipe for this delicacy can vary greatly in various sources, but they have one thing in common - the presence of a layer of dough and fresh or frozen berries. The most classic option can be called a combination of shortbread sweet dough and sour cherries. Since not everyone loves this berry in its pure form , you can successfully mix it with apple pulp.This dessert turns out to be very tasty!A small layer of sweet crunchy dough that melts in your mouth and a juicy sweet and sour filling make a great combination.In this case, you can safely guarantee that such a dessert will be eaten very quickly.
"Berry basket": recipe
For the pie you will need the following.
For crispy dough:
- 1 egg.
- Sugar 100 grams.
- Butter natural 250 grams.
- Flour 300 grams.
For the apple filling:
- 5 to 7 apples
- 2 eggs.
- Fresh juice from 1 lemon.
- Vanillin one sachet.
- Butter 50 grams (melted).
- Sugar 100 grams.
- Flour 1 tablespoon.
For the cherry filling:
- Cherries fresh or thawed 500 grams.
- Sugar 100 grams.
- Ground cinnamon 1/4 teaspoon.
- A pinch of salt.
- Flour 1 tablespoon.
- Vanillin one sachet.
How to prepare this delicacy?
First, grate the butter on a coarse grater, then put the sugar, egg and flour. From all the ingredients you need to knead the dough.
Then it must be put in the cold for 20 minutes (in the refrigerator) or for 10 minutes in the freezer. This is necessary so that the oil does not have time to heat up. When warm, it begins to melt very quickly, as a result of which the dough does not knead, but becomes too soft. While the dough is cooling, you should do the filling for the Berry Basket dessert, the recipe for which is very simple.
When it is ready, take out the dough, set aside a small part of it for the grate, and roll out the rest into a thin layer and put it in a baking dish, greased with oil. At the same time, you need to lay it out so as to form the sides.
How to make stuffing?
Apples should be peeled from cores and peel and grated. In puree, you need to put lemon juice, 2 eggs, a bag of vanillin, a little melted butter, 100 grams of sugar and a spoonful of flour. You should mix all the ingredients of the filling for the Berry Basket dessert very carefully, the recipe for which we present to you in our article today.
Fresh cherries must be washed well and pitted. The frozen berry needs to be put in a colander, rinsed well with warm water, allowed to drain and defrost slightly.
In a separate container, mix 100 grams of sugar with a quarter of a teaspoon of ground tea cinnamon, a pinch of salt and a spoonful of table flour, as well as one bag of vanillin. Mix the prepared mixture with cherries.
Pie "Berry basket", the recipe of which can be varied, is convenient for its versatility. You can mix cherry and apple fillings in any proportion, you can lay them out in layers, or choose only one of them at all. If you do not like cherries, then you can use any other berry, but you will have to calculate the sugar content in this one yourself. For example, you can cook a "Berry Basket" from which it will not seriously differ. Cowberries, raspberries, strawberries and other berries are also suitable for this delicacy.
How to cook "Berry Basket"
The pie recipe is quite simple. The prepared filling should be laid out on the dough in such a way that it does not go beyond the sides. The rest needs to be rolled out thinner, greased with yolk and cut into narrow strips. They need to be laid out on top of the filling in the form of a lattice. If the filling of the pie is not too liquid, you can first lay out the strips of dough, and only then grease with yolk. At this step, the sequence does not play a big role.
The edges of the pie need to be folded over. After that, the dessert must be placed in the preheated oven. Bake at the highest temperature for about ten minutes, then reduce the cooking temperature to 180 degrees and continue cooking for about another half hour.
Another option
There is another option for preparing such a dessert. It can be safely called the "Berry Basket" cake. Its recipe is also simple, but the appearance is more festive. For it you will need:
For test:
- Flour of the highest grade 250 grams.
- Fat cottage cheese 100 grams.
- One egg.
- Sugar-sand 50 grams.
- Vegetable oils 4 tablespoons.
- Baking powder one teaspoon.
For filling:
- Any fresh or thawed berries 500 grams.
- Two eggs.
- Sugar 100 grams.
- Fatty sour cream (20%) 200 grams.
- Cream (10%, standard) 100 ml.
How to cook?
You need to grind the cottage cheese with sugar and egg, put the baking powder and flour into the mixture and start kneading the dough.
Then you need to grease a baking dish with any oil and spread the dough over it, making sides on it along the edges. Arrange berries on top in an even layer. If you are using frozen berries, you do not need to completely defrost them.
Sour cream and cream must be beaten with an egg, add sugar and vanillin. The finished mixture will be liquid, but this should not worry you - after baking it will become thick. Pour it over the berries.
Bake this version of the "Berry Basket" pie, the recipe of which is also simple, should be about an hour, at a temperature of 180 degrees.
Berry baskets- a wonderful dessert, which is a closed shortbread dough baskets with juicy berries inside. Once upon a time I could not imagine tea drinking without berry baskets from the St. Petersburg company Khlebny Dom, I really like the combination of shortbread cookies and juicy berries. And recently, among the thoughts about the bustle of the city, one appeared: I want that same taste again. But disappointment awaited: if I had not looked at the composition before, now I looked and realized that I would not eat these products. But the sweet memories did not go away, so I had to “sit down at the appliances” myself and cook them myself. With a little effort, I managed to find a perfectly suitable recipe. I did berry baskets with lingonberries(they can also be called berry baskets). It is both healthy and delicious. Instead of lingonberries, you can use, for example, cranberries or cherries, but that's a completely different story ...
Ingredients
dough for baskets
- flour 300 g
- butter 130 g
- sugar 80 g
- egg 1 PC.
- baking powder 1/4 teaspoon
- salt 1/4 teaspoon
filling
- cowberry 500 g
- sugar 110 g
- starch 2 tbsp. spoons
For the recipe, I took fresh cranberries, but if for some reason you can’t get it, you can also use frozen. It is second to none in terms of taste. The only change is that we add two and a half tablespoons of starch to the frozen berry, and not two. If possible, it is better to use corn starch.
From the indicated amount of ingredients, I get 15-16 berry baskets with a diameter of 6 cm.
Cooking
We prepare all the necessary ingredients. We take the butter out of the refrigerator an hour before the start so that it melts and becomes soft. 
Add sugar to the softened butter and mix with a mixer or whisk until the sugar is completely dissolved. 
Add the egg and mix again until smooth. 
Next, sift the flour and baking powder into the dough, add salt and mix thoroughly until a soft and elastic dough is obtained. We put it in the refrigerator for at least half an hour. 
While the dough is cooling in the refrigerator, let's prepare the berry filling. We wash the lingonberries and put them in a small saucepan or stewpan. 
Pour sugar and starch and put on the stove at medium power. And we warm it all up, stirring slowly continuously, for 5-10 minutes, until the starch is completely dissolved and mixed with the released berry juice, which, in turn, begins to thicken. 
When the filling thickens a little, set the saucepan aside. As a result, my lingonberries spent "on fire" for about 5-7 minutes. Keep in mind that if you use frozen lingonberries, then the heat treatment time will increase, as the frozen berries will release more juice. The amount of starch also increases - 2.5 tablespoons. After cooling, the filling will thicken completely to the consistency we need. 
This is followed by one of the most difficult stages - the assembly of our baskets. I use aluminum molds from the original Berry Basket desserts, the top edge of which is 6 cm in diameter, but silicone and other molds can also be used. Roll out the dough with a thickness of 2-3 mm. If the dough sticks to the rolling pin, roll it out between two sheets of baking paper. Cut out circles with a cookie cutter (or glass). In my case, the diameter of the circle turned out to be 8.5 cm. We put these circles in the molds, pressing it tightly with our fingers and distributing it over the entire surface of the molds. We lay out the already cooled berry filling in the form. 
Having made 4-5 baskets, we will stop and make lids. We roll out the dough with a thickness of 2-3 mm and cut out circles with a diameter slightly larger than the diameter of the molds. I got a diameter of 7 cm. We cover our baskets with prepared lids, crushing the edges of the blanks with our fingers. Then we crush the edges with a fork - this will both beautifully and stronger strengthen the edges of the baskets and prevent the filling from escaping. We pierce the lids in several places with a toothpick or a match. Steam will come out through them, because during baking everything inside boils and boils. Do the same with the rest of the test. It is better to work in parts so that there is enough dough for the lids for all the baskets. I get 15-16 baskets with the above parameters. 
We transfer the baskets to a baking sheet and set to bake in an oven preheated to 200 ° C for 15 minutes. If the filling turns out to be too liquid and you no longer want to boil it, then the baking time: 20 minutes. After baking, do not rush to pull the baskets out of the oven. Just turn off the oven, open the door and wait 10-15 minutes. Rapid cooling will most likely cause the top to become uneven and look like a country road - only potholes and potholes.
Ready! The best option would be to cool them in the refrigerator and serve them an hour or two after baking, lightly sprinkled with powdered sugar for beauty. 
