Cakes-baskets are a beautiful and delicious dessert. However, for decorating the festive table, not small cakes are more suitable, but a large, spectacular basket. You can bake a vase basket and fill it with pies, cookies, or candy, or you can create a cake basket by stuffing it with fruit and cream. In any case, the amazement and delight of the guests are guaranteed to you.
It is necessary
-
- Yeast dough basket:
- dry yeast bag;
- 200 ml of warm milk;
- 40 g butter;
- 50 g sugar;
- salt;
- 450 g flour;
- 1 egg;
- vegetable oil for mold lubrication.
- Choux pastry basket:
- 260 g flour;
- 120 g butter;
- 10 g sugar;
- 2 eggs;
- 8 egg yolks;
- 230 ml of water;
- salt.
- Meringue basket:
- 2 egg whites;
- 100 g sugar;
- 1 teaspoon of starch;
- vanillin;
- oh, 5 teaspoons of vinegar;
- 300 ml of heavy cream;
- fresh fruits (apples
- pears
- oranges
- kiwi).
Instructions
Step 1
Yeast dough basket Mix a bag of dry yeast with 1 teaspoon of sugar, add 200 ml of warm milk. Put the mixture in a warm place for half an hour. Add 40 g butter, half a teaspoon of salt, 50 g sugar, stir.
Pour 450 g of flour on the table, and gradually pouring in the milk-yeast mixture, knead the dough. Collect it in a ball, cover with a towel and heat for 2 hours. Divide the finished dough into small pieces, roll the pieces into thin bundles of equal length. Get a round, smooth, fireproof glass or stainless steel bowl. Turn the bowl upside down and lightly brush with unscented vegetable oil. Arrange the harnesses by crossing them in the center of the bottom of the bowl. Thus, lay out the vertical "rods" of the future basket. Weave the fabric of the basket, crossing the horizontal with the vertical ones. Do not lay the harnesses too close to each other. Grease the finished basket with a beaten egg and place in an oven preheated to 200 degrees. Bake until the dough is browned; remove the baking sheet from the oven, remove the basket and carefully remove it from the bowl. If the basket does not hold its shape, return it to the oven - most likely, the dough is not baked enough. The finished basket can be filled with pies, buns or cookies.
Step 2
Choux pastry basket Boil 230 ml of water in a saucepan, add 10 g of sugar, 120 g of butter, salt. Pour flour into the water, knead the dough with a spoon and cook for 5 minutes. Remove from heat, refrigerate (dough should be warm). Gradually, stirring well, add 2 whole eggs and 8 yolks. Take a medium saucepan, wrap the bottom and sides with parchment. Put the dough in a plastic bag, cut off the tip and, releasing the dough from the bag, start weaving the basket, applying first vertical and then horizontal stripes. Cover the bottom with continuous strips. Place the pot with the basket in the oven at 100 degrees. Bake for an hour. Remove the basket, remove it from the pan and refrigerate. The finished basket is filled with pies or cookies.
Step 3
Meringue basket 2 egg whites, whisk until firm. Gradually add 50 g of sugar, beat until a glossy shine. Add another 50 g of sugar, 1 teaspoon of starch, vanillin, 0.5 teaspoon of vinegar. Whisk the whole mixture until firm.
Line a baking sheet with parchment paper and place the whipped egg whites in a circle. Make the sides of the desired height. Whipped egg whites will hold their shape well. Preheat oven to 150 degrees. Place the baking sheet in the oven and bake the meringue for about 1 hour until light beige. Carefully turn the finished meringue over, remove the paper. If the bottom of the basket is soft, place it back in the oven for 10-15 minutes. Whisk in 300 ml of heavy cream. Place them inside the basket, garnish with sliced fruit.
