Baskets with cherries

Ingredients

• For test:
• flour - 1 cup
• sugar - 2 tbsp.
• cottage cheese - 250 g
• 600 g cherries
• For the filling:
• butter - 100 g
• 3 art. l. sour cream
• 2 eggs, a pinch of salt
• 7 g gelatin

Cooking

Step 1

Put molds for baking baskets in the refrigerator in advance. Sort the cherries, wash and dry. Remove the stalks and take out the seeds. This can be done with special tools sold in hardware stores, or with a hairpin, making a small incision in the berry.

Step 2

Sift flour together with salt. Chop the butter, cut into cubes, with a wide knife along with flour until the mixture resembles large bread crumbs; transfer the mixture to a bowl.

Step 3

Separate whites from yolks. Put the whites in the refrigerator. Pour the yolks into a bowl with a mixture of butter and flour, add sour cream and sugar, quickly knead the dough. Knead until it is absolutely smooth and elastic. Cover with cling film, refrigerate for 30 minutes.

Step 4

Preheat oven to 200°C. Take the molds out of the refrigerator. Put a small piece of dough in each and spread it with your hands over the entire surface, including the sides. The thickness of the dough layer should be approximately 3 mm. Put the molds on a baking sheet, place it in the oven. Bake 10 min. Remove the baking sheet from the oven, put on a wet towel, cover with a dry one. Allow the baskets to cool, then remove them from the molds.

Step 5

Soak gelatin in 4 tbsp. l. warm boiled water. When it swells, put on fire and, stirring constantly, bring to a boil, but do not boil. Remove from fire. Beat cottage cheese with sugar with a mixer. Remove egg whites from refrigerator, beat until fluffy. Carefully fold in egg whites and mix. Divide the curd cream into two parts.

Step 6

Spread one part of the cream on the bottom of each basket with a layer of 0.5 cm. Place a few cherries on top. Pour in some gelatin. Put the second layer of cream, and then the berries. Lubricate the berries with gelatin, put the cakes in the refrigerator for 30 minutes.