Name: Fruit baskets cakes
Prep time: 1 h
Cook time: 1 h
Yield: 9
Ingredients: Butter - 100 gram; Sugar - 2 tbsp; Chicken egg - 1 PC.; Flour - 1,5 Art.; Salt - 1 pinch; Cottage cheese - 200 gram; Sugar - 2 tbsp; Sour cream - 2 tbsp; Vanilla sugar - 1 Tsp; Fruits - 1 Tsp; Gelatin - 1 tbsp; Water - 3 tbsp; Sugar - 1 Tsp; Lemon juice - 1 Tsp

Ingredients for - Fruit baskets cakes

1. Baskets Butter 100 gram

2. Baskets Sugar 2 tbsp

3. Baskets Chicken egg 1 PC.

4. Baskets Flour 1,5 Art.

5. Baskets Salt 1 pinch

6. Filler Cottage cheese 200 gram

7. Filler Sugar 2 tbsp

8. Filler Sour cream 2 tbsp

9. Filler Vanilla sugar 1 Tsp

10. Filler Fruits 1 Tsp

11. Jelly Gelatin 1 tbsp

12. Jelly Water 3 tbsp

13. Jelly Sugar 1 Tsp

14. Jelly Lemon juice 1 Tsp

How to cook deliciously - Fruit baskets cakes

1 . Stage

For the dough. Mix the butter with the sugar and a pinch of salt, add the egg. Add the sifted flour and knead the dough.

2 . Stage

Divide the dough into as many pieces as you can make (it all depends on the size of the mold - I have a silicone mold for small cupcakes). Roll each piece into a pancake and place in the mold. To prevent the bottom from rising during baking, put a weight (peas or beans).

1. Stage. Fruit baskets cakes: Divide the dough into as many pieces as you can make (it all depends on the size of the mold - I have a silicone mold for small cupcakes). Roll each piece into a pancake and place in the mold. To prevent the bottom from rising during baking, put a weight (peas or beans).

3 . Stage

Bake the baskets at 180 g. 15 minutes. Let cool.

4 . Stage

Slice the fruit to your liking.

5 . Stage

Stir the cottage cheese with sugar, vanilla sugar and sour cream.

6 . Stage

Fill the baskets with cream.

7 . Stage

And lay out the fruit.

8 . Stage

For the jelly. Soak the gelatin in cold water for 30-40 minutes. Heat in a water bath until the gelatin is completely dissolved and add the sugar and lemon juice. Cool and pour over the finished cakes. Put in the fridge for at least 30 minutes, or better overnight, so that the cakes become softer due to the cream.