|1.||Butter Baskets||100 gram|
|2.||Sugar Baskets||2 tbsp|
|3.||Chicken egg Baskets||1 PC.|
|4.||Flour Baskets||1,5 Art.|
|5.||Salt Baskets||1 pinch|
|6.||Cottage cheese Filler||200 gram|
|7.||Sugar Filler||2 tbsp|
|8.||Sour cream Filler||2 tbsp|
|9.||Vanilla sugar Filler||1 Tsp|
|10.||Fruits Filler||1 Tsp|
|11.||Gelatin Jelly||1 tbsp|
|12.||Water Jelly||3 tbsp|
|13.||Sugar Jelly||1 Tsp|
|14.||Lemon juice Jelly||1 Tsp|
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).
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.