- flour - 1 glass
- of butter - 100 Grams
- sugar - 2 items. spoons
- sour cream - 3 st. spoons
- eggs - 2 pieces
- salt - 1 pinch
- cottage cheese - 250 Grams (for filling)
- sugar - 2 items. spoons (for filling)
- cherries - 600 Grams (for the filling)
- gelatin - 7 Grams (for the filling)
Ingredients Forms for baking baskets in advance put in the refrigerator. Cherry pick, wash and dry. Remove the stems and remove the bones. This can be done with the help of special devices, sold in hardware stores, or studs, making a small incision on the berry. Sift flour together with salt. Butter, diced, cut with a wide knife along with the flour until the mixture resembles a large crumb of bread. Separate the proteins from the yolks. Protein put in the refrigerator. Yolks pour into a bowl with a mixture of butter and flour, add sour cream and sugar, quickly knead the dough. Stir until it is absolutely smooth and elastic. Cover with a food film, put in the refrigerator for 30 minutes. Preheat the oven to 200 ° C. Formochki get out of the refrigerator. Put in each small piece of dough and spread it over the entire surface, including the sides. The thickness of the dough should be approximately 3 mm. Put the molds on a baking sheet, place it in the oven. Bake for 10 minutes. Remove the baking tray from the oven, put it on a wet towel, and cover it dry on top. Allow the baskets to cool, then remove them from the molds. Gelatin soak 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 heat. Mix the beet curd with sugar sauce. Proteins get out of the refrigerator, beat to a lush foam. Carefully enter the proteins into the cottage cheese, mix. Divide the curd cream into two parts. One part of the cream is placed on the bottom of each basket 0.5 cm layer. Top with berries cherries. Pour a small amount of gelatin. Put a second layer of cream, and then berries. Lubricate the berries with gelatin, put the cakes in the refrigerator for 30 minutes.
Servings: 6