Composition / ingredients
Cooking method
1. Dough. Combine cold butter with flour and grind into crumbs. Combine the egg with powdered sugar and beat. Combine the egg mixture with the crumbs, add soda, lemon zest and knead the dough. Roll the dough into a ball and put it in the refrigerator for 25 minutes.
2. Roll out the cooled dough into a thin layer and cut out circles with a diameter slightly larger than the diameter of the baking molds.
3. Put the dough mugs in the oiled molds, distribute them along the bottom and sides.
4. Bake the baskets in a preheated 180 ° C oven for about 7 minutes. Cool it down.
5. Cream. Whisk cream with powdered sugar and lemon juice until thick.
6. Put 1-2 tsp cranberry jam on the bottom of the baskets. From above, using a pastry bag, put off the cream. Decorate the baskets with cranberry berries and mint leaves.
Caloric content of the products possible in the composition of the dish
- Buttermilk - 36 kcal/100g
- Cream of 20% fat content - 300 kcal/100g
- Cream of 10% fat content - 120 kcal/100g
- Cream - 300 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Cranberries - 26 kcal/100g
- Mint fresh - 49 kcal/100g
- Dried mint - 285 kcal/100g
- Mint - 49 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Apricot jam - 265 kcal/100g
- Pear jam - 268 kcal/100g
- Quince jam - 223 kcal/100g
- Apple jam - 265 kcal/100g
- Jam - 265 kcal/100g
- Lemon juice - 16 kcal/100g
- Powdered sugar - 374 kcal/100g
- Baking soda - 0 kcal/100g
- Lemon zest - 47 kcal/100g
