Delightful shortcrust pastry cakes with curd cream and fruit will appeal to absolutely everyone. Light airy cream in combination with a crispy sand basket will satisfy the most demanding taste. These cakes will serve as a wonderful dessert for tea or coffee.
It is necessary
-
- For 10 cakes:
- dough:
- 1.5 cups wheat flour
- 1/3 cup sugar
- 150 g spread or margarine
- 1 egg
- salt
- 0.5 teaspoon citric acid
- 0.5 teaspoon baking soda
- cream:
- 300-350 gr. cottage cheese with a fat content of 18%
- 2 eggs
- 30 gr. icing sugar
- 50 ml. cream, 33% fat
- for decoration:
- canned or fresh fruit or berry jam
Instructions
Step 1
Cooking the dough.
Stir the butter, sugar and eggs in a saucepan or bowl with a wooden spatula until smooth.
Step 2
Gradually add the sifted flour and knead the dough.
Step 3
Roll out the finished dough into a layer 4-5 mm thick.
Step 4
We form it with a mold for baskets.
Step 5
Cover the molds with baking paper and lay out the dough.
Bake at 200 degrees until golden brown for 15 minutes.
Step 6
Preparing the cream.
To do this, rub the cottage cheese through a metal sieve.
Step 7
Separate the yolks from the proteins. Place the proteins in the refrigerator.
Step 8
Beat the yolks with powdered sugar until a white foam, then add the grated cottage cheese and continue to beat until smooth.
Step 9
Beat the cooled proteins until thick foam. The whipped egg whites must hold their shape and not drip.
Step 10
Carefully add the whipped whites to the bowl with the yolks and cottage cheese, gently stir the mass from bottom to top so that the whites do not fall off. You should get a homogeneous air mass.
Step 11
Beat the cream and add to the egg-curd mass.
The cream should be thick.
Step 12
Using a pastry bag or with a spoon, gently spread the cream into the cooled sand baskets using a pastry bag or with a spoon.
Step 13
Decorate with canned or fresh fruit and jam.
Enjoy your tea!
