Beat soft butter with sugar and vanilla sugar.
Add egg yolk, sifted flour and baking powder.
Knead the dough and leave it in the refrigerator for 20 minutes.
We form baskets from the dough. We pierce the bottom of the baskets with a fork in several places. Bake for 12-15 minutes at a temperature of 200 degrees.
Cool the finished baskets and fill half with cherry jam.
Cooking cream. We mix sugar 140 g and water 50 g put on fire. Bring to a boil and boil for 5 minutes. The temperature of the syrup should be 120 degrees. Whip the whites into a strong foam. Continuing to beat the whites in a thin stream, we introduce boiling syrup and a few drops of lemon juice.
Fill a pastry bag with a nozzle with cream. We decorate the baskets with cream.