Cakes with protein cream and jam in accordance with GOST

Category: Confectionery
Cakes with protein cream and jam in accordance with GOST

Ingredients

For the test:
Butter 100 g
Egg yolk 1 PC.
Flour / s 165 g
Powdered sugar 65 g
Baking powder 1/2 tsp
Salt pinch
For protein cream:
Egg whites 2 pcs. - 75 g
Sugar 130 g
Water 50 g
Lemon juice 5-7 drops
Vanilla sugar 1 pack.
Filling:
Sour jam, marmalade or jam 180 g
For decoration:
Candied fruit 40 g
Oil cream:
Powdered sugar 40 g
Butter 75 g
Condensed milk 30 g
Cocoa powder 8 g

Cooking method

In addition, you will need 2 cornetics with curly nozzles and molds in the form of baskets with a diameter of 5-10 cm.
Preheat oven to 200aboutFROM.
To prepare shortcrust pastry, remove all ingredients from the refrigerator in advance so that they are at room temperature before cooking.
Mix with a mixer on medium speed all ingredients, except flour, into a homogeneous smooth mass.
Add flour, continue stirring for 10-20 seconds, until crumbs are formed.
Use your hands to mold the crumbs into a soft ball.
Roll, adding flour, into a layer 5-7 mm thick, lay out the molds tightly and cut out the dough with them. Now turn the molds over and press the dough to the sides and bottom, slightly pulling it up so that the inside of the mold is completely covered with the dough.
Chill the dough molds in the refrigerator for about half an hour, and then prick with a fork and bake the baskets for 12-15 minutes at 200aboutFROM.
Cooking protein custard has already been described in some of the recipes on the site, but I will repeat it again. Pour sugar with water, put on medium heat, bring to a boil, cook for about 5 minutes at 120aboutWith or before sample on the middle ball.
While the syrup is cooking, with a mixer at maximum speed, beat the proteins into a strong foam, add the vanilla sugar and beat again.
Pour hot syrup into well-beaten whites in a thin stream, without stopping whipping.
Add lemon juice and beat for another 2-3 minutes. The cream turns out to be very delicate and lush, just weightless.
Transfer the mass to the cornet immediately.
Spread the fruit filling over the cooled baskets. My jam was non-acidic and I first put one frozen strawberry on the bottom of the basket, put a teaspoon of jam on them, decorated it with protein cream and candied fruits on top.
The author suggests, in addition, decorating the cakes with ribbons of butter cream. I didn’t do it, but here is the recipe for the cream: Add sifted icing sugar, cocoa powder, vanilla sugar to the soft butter and beat with a mixer at maximum speed for 5-6 minutes. Add a little condensed milk, whisking thoroughly each time. Add cognac or wine at the end of the whisk. The finished cream is lush, smooth and shiny. Prepare it just before eating.

The dish is designed for

6-12 cakes

Time for preparing:

1 hour

Note

I continue to bake according to one of my favorite books by the author I. Chadeeva "Baking according to GOST the taste of our childhood! Culinary hits of the Soviet era", which many have.
I had 10 molds with a diameter of 10 cm, the baskets turned out to be thick. The custard protein cream conquered all tasters! And the berry at the bottom of the basket came in handy.
Well, what can I say ... It's true, delicious as in childhood !!!

Tumanchik
Thanks for the recipe from childhood
Merri
Quote: tumanofaaaa

Thanks for the recipe from childhood
Irina, I'm glad you understand me! My husband and I were visiting yesterday and I took cakes with me as a treat. There were many more people there than I thought I'd find.The cakes were cut into pieces and everyone, without exception, expressed a childish delight when tasting them.
Shahzoda
delicious! went to put the kettle on))))
Irina.
"How I want such a basket !!!" These were my first words when I saw the recipe. Indeed, a taste from childhood.
Merri-Irina, thanks for the recipe !!! I will try to do it on the weekend. The other day I made "Potato", straight the days of childhood began. New Year, apparently and wanted to plunge into childhood.
Natali06
Irish, well, very beautiful baskets! I have long wanted to cook baskets, now I see I will have to cook. Thank you for the recipe!
AlenaT
What awesome cakes!
love-apple
Previously, these were my favorite cakes: girl_love: And now they are tasteless and I don't trust store baked goods
Twist
Irisha, as a child, these were my favorite cakes! Thank you for the recipe, which brought back very pleasant memories.
Merri
Shahzoda, have a nice tea!
Irina., with a photo of you!
Yes,Natalia, so, have to !!!
Alyona, join us!
love-apple, and you're doing the right thing! We need to bake ourselves.
Marinochka, as a child, I loved other cakes more, but now the baskets seemed to me more delicious than delicious!
Sonadora
ABOUT! How delicious it is! And very beautiful! Irochka, thank you, dear, for reminding me of this wonderful dessert!
Meri klarissa
Oh, how delicious! I even remembered the taste of these cakes.
These are definitely cakes from the Soviet childhood of the 70s, which were sold in our Krasnodar Territory!
I will definitely cook it. Thank you!
jenyasan
Merri, thank you very much for reminding me!
Instead of vanillin, a couple of drops of rose water dropped into the cream. Currants rubbed with sugar as a filling. The dough is very tender, it rose 3 times. I didn't manage to roll the dough, I just divided it into 12 pieces and distributed it with my fingers in foriah. I baked from Soviet tin molds. It could be safely divided into 15 pieces. And the cream is just 3 baskets left.
Irina.
Girls, and when do you take the baskets out of the molds? Should you immediately pull it out as soon as you get it out of the oven or wait until it cools?

Today I decided to bake the baskets in the evening, and tomorrow morning to make a cream and decorate. I have metal molds with a non-stick coating. Made the dough. I decided everything - in which molds is it better to bake? I decided in those that are coated, it will be better to get the baskets. I have had them for a long time, but I don’t remember baking in them or not. I only bake with paper in them. liners. I have 10 of them. She spread out the dough, and made the remaining dough in simple molds-2 pcs.
She was so happy. The dough is made quickly and easily. It turned out beautiful after baking. The middle has risen to the very edge of the molds (should it be so or not?). And here I was upset. The baskets did not want to be pulled out of the forms. I pulled out from simple forms, but from those that are not coated - they stuck tightly, I somehow picked them out with a knife, and then only with crumbs. Now I have 2 whole baskets and 10 "baskets" with crumbs. Soaked the molds in water, now you still have to try to wash them. Here comes the non-stick coating, it ruined everything for me.
Tomorrow I will bake again, only in silicone molds or simple Soviet ones. Let's see what happens, I won't give up without a fight.
Merri
Sonadora, Manechka, thank you for your solidarity!
Meri klarissa, yes, countrywoman, it was a golden time, it was called childhood!
jenyasan, well done! It worked quickly! The beauty turned out to be unearthly!
Irina., I pulled the baskets out of the molds right away. My forms are simple, aluminum. I didn't grease it with anything, the dough seemed fat enough, jumped out perfectly, none of them stuck anywhere. I took them out hot, because I couldn't wait to see how the baskets looked. Irina, as for the middle of the baskets, there should be a small depression for the filling, however, whoever likes it, some like it to have a lot of dough. And I even slightly took out the dough from some baskets (about a teaspoon each) so that the filling would fit more. It's a pity that the forms let you down! Good luck!
Irina.
Irina, thank you for such delicious baskets !!! There was no time to report back, so I am writing only today.
The next day, after a bad experience, everything turned out just fine. She baked in silicone molds, popped out the baskets themselves. Silicone molds are slightly higher than metal ones, so the baskets turned out with a depression, as needed. Jam (store) added different - currants, peaches. I like currants more, with sourness.
But the cream, apparently, did not whip, somehow the pattern turned out not to be pronounced, but this did not affect the taste. I rarely make protein cream, although I love it very much, somehow I still haven't made friends with him. I will continue to study.
The conclusion is that I will bake the baskets again and again. Fast and very tasty.

Here is the result. Not very nicely designed, in a hurry to finish faster in order to drink tea (my husband was in a hurry to work). Photo from the phone.

Cakes with protein cream and jam in accordance with GOST
Merri
Irina., lovely cakes !!! Clever girl! I remembered them today too.
Irina.
Irina, thanks !!!
Lerele
And I have no molds, otherwise I would have already gone to make these baskets. So it's delicious !!!
I brought this book to my daughter by Chadeeva, although you can look at it on the Internet, it’s still in the book like that ... more pleasant or something.
Thanks for the reminder of childhood !!!!
Lady with @
Irina., wonderful little baskets !!!!!!!
Quote: Lerele
And I have no molds, otherwise I would have already gone to make these baskets.
So I don't have aluminum molds ((I've been looking at these cakes for a long time ...
Irina., share your experience !!!!! As I put the dough in silicone molds, the molds are deformed ...
Merri
Lerele, I think that everyone will appreciate this book, because it really is a reminder of childhood, but those who are younger can feel our time through wonderful dishes, the recipes are perfectly polished there!
Irina.
Lady with @, - Irina, everything is done very easily in silicone molds. I didn't roll the dough into a layer. I rolled it into a tourniquet and cut it into 12 pieces. I rolled a ball, made a cake and began to spread it in shape. The silicone is flexible, I just kneaded it, stretched it along the walls and bottom with my fingers, and when I let go of the shape, it took its original shape. It's even easier to do than metal. molds, it seemed to me that the uniformity of the layer of dough is felt. I did not grease the molds, but the baskets flew straight out of them when turned over.
Girls, feel free to do it in any silicone molds, even round, even square ...
The baskets are very tasty, the dough is just what you need. But I often can't do them (but I would do them at least every day), since I didn't calm down until we all ate them, I could eat 3 pieces at a time.
Next time, I want to pour jelly instead of jam, and when it hardens, use the cream.
Merri-Irina, thanks again for the recipe !!!
Merri
Irina, to your health!
Natalishka
Merri, thanks a lot for the recipe. I had it in my bookmarks for a long time, and only today I made them: girl_claping: It turned out to be quite simple and very tasty. I was worried that the baskets would be difficult to remove and even prepared to shake them out. But they themselves popped out, as soon as the mold was turned over. Irina
Merri
Natalia, clever girl who pampered her loved ones!
Natalishka
Yes pampered. Already gone, they ate everything
degteva
On March 8, I pampered myself and guests with baskets according to this recipe. Charming. ... I chose many recipes, but decided that this one is simpler. Baked in silicone molds. 12 pieces came out of one portion, it seems like not enough. I kneaded 1.5 servings.Cakes with protein cream and jam in accordance with GOST
Ligra
Bookmarked. But butter cream can be made without cocoa, too, it turns out delicious.
Merri
degtevaGod! How beautiful!!!

Ligra, it uses cocoa butter cream for decoration. On a white background, thin chocolate spirals.
Scops owl
Irishka, thanks for the baskets. My beloved ones, we bake them at a nearby bakery. How much I love them. Don't you have potatoes, GOST or just tasty?
Merri
Larissa, is, but not in recipes yet.
Scops owl
Irin, and when do you plan? Note I am not in a hurry
Elven
Laris, Kroshi has a recipe for "Potatoes" according to GOST https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=155369.0
Scops owl
Thank you, Linen
Elven
Not for that I also love "Potato", my favorite cake in childhood was
Merri
Quote: Scops owl
Note I am not in a hurry
Laris, the question has disappeared.
julia007
Thanks for the recipe. I am always glad to recipes from childhood and I cook them with pleasure.
Merri
Yulia, I agree with you!
olesya26
Quote: Merri

Laris, the question has disappeared.
Ira, no, did not you disappear? And the baskets are lovely sight, I take them to bookmarks. It's a taste and a childhood memory
Merri
0lesya, well, let it be a favor for me! There will be time, I will improve.
Luera
Sorry, I'll get into the conversation
Quote: Elven

Laris, Kroshi has a recipe for "Potatoes" according to GOST https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=155369.0
I don't know what about GOST, but in my old cookbook for catering, Charlotte cream goes into potatoes, not butter with condensed milk. And it is this option that most of all reminds me of my favorite potatoes from childhood. But I am from Siberia, perhaps in your region they did it differently.

I also met an indication of potatoes with Glase cream, and it was also written that according to GOST, apparently, GOSTs are different.

All these creams are essentially similar - butter with sweet "syrups" of different densities, so I advise those who are interested to compare three different creams in potatoes and find the option most reminiscent of childhood. IMHO, for potatoes, it is imperative to bake the biscuit and stand for 8 to 24 hours. Doing with cookies or leftovers is a completely different option.
Merri
Anna, actually Krosh has a recipe from Irina Chadeeva's book "Baking in accordance with GOST". She studied a lot of Soviet culinary literature well and practically everything that I tried to bake from her book is very, very tasty and natural. There may have been different acceptable creams for these cakes. But, in the main, we are in solidarity - for potatoes you need to bake a biscuit, or use a marriage (broken biscuit cakes).
Luera
Quote: Merri

Anna, actually Krosh has a recipe from Irina Chadeeva's book "Baking in accordance with GOST".
We are already terribly offtopic, I am the last time Actually, I wanted to say the following: there is hardly one correct and most delicious recipe, you need to try several recommended ones and choose the one that you personally like. Everyone has their own truth and their own taste of childhood.
Fox Alice
Merri, so I made this great cake! I didn’t think it’s so easy to prepare. The husband and guests were very pleased. Jam was made from frozen currants with pectin and agar, on a sugar substitute. It was not cloying and sour, closer to soft marmalade in consistency. Thank you very much for the recipe and experience!
Merri, please tell me about the test: it turned out to be too soft and brittle for me. It didn't work out - it broke. Maybe more flour? Will this make it more elastic? But everyone really liked the taste.
And there were problems with the removal of the baskets too. I took them out when they were warm. Metal forms. While she was prying with a knife, many cookies broke, some just fell apart. Why is that? Maybe you need to take out the cold ones?
I don't have a confectionery cone. I did it as a regular package.
Cakes with protein cream and jam in accordance with GOST
Merri
Alice, made wonderful homemade cakes! Nozzles are a real deal! They are not expensive, and the pleasure of using them is considerable. As for the dough, the shortcrust pastry is cooled before molding (at least 30 minutes), if it crumbles, help with your hands, you do not need to add flour. I don’t know why there were problems with taking out the baskets, they jump out at me with a bang, I don’t cool them on purpose, I didn’t even bother them with anything. Maybe it depends on the metal? Try oiling them before filling them with dough.
Fox Alice
MerriWell, here's my next report. This time it was only an hour and a half before the visit, and I had all the ingredients for the baskets, but there was no time to sculpt them. And then I made 1 Mega Basket. Everything is strictly according to the recipe, all ingredients are doubled.I managed to knead the dough in an hour and a half, mold in a split form, bake, cool, boil jam, cool, spread and make a cream, sprinkled cocoa on top. There was no time to put it in the refrigerator, so the photo shows a slightly sticky cream. But delicious! The photo was taken 4 hours later, the basket was not in the refrigerator.
Cakes with protein cream and jam in accordance with GOST
Cakes with protein cream and jam in accordance with GOST
Who doesn't like sweets: do not reduce the sugar in the cream! It is better to cook non-sweet jam and reduce the sugar in the dough. The main thing is not to spoil the cream!
Merri
Fox Alice, bravo, bravo !!! This is the basket! The main thing is delicious! Did you like the dough more this time?
Fox Alice
The dough was the same. My husband liked this combination: sweet cream, sour jam and shortbread sweet dough.
Recipe -
Merri
Alice, please your loved ones!
prona
Thanks a lot for the recipe! It turned out delicious and not stressful in time
Made with black currant jam. It turned out 10 baskets (2 broke)
And a special thank you for taking the trouble to add the recipe for the cream
Cakes with protein cream and jam in accordance with GOST

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