Prepare baskets. Beat until fluffy the butter with the sugar (100 g) and vanilla sugar. Then add the egg and sour cream, stir (photo double).

Pour the sifted flour and baking powder and knead the dough. Long knead, dough doesn't like it. Wrap in film and leave for 1 hour in the refrigerator.

Remove the dough from the refrigerator, cut a small piece and roll sausage. Cut it into pieces the size of a walnut. Roll out each piece thinly into a round tortilla. The size should be the diameter of the molds. Cake to shift in shape and firmly press to the bottom and the walls. Prick the bottom a few times with a fork. The dough is sticky, when you work a bit propylaia it with flour.

I shape no grease, as in the test enough fat. Put all the molds with the dough on a baking sheet and bake in the oven at 200* 7 min.

Not Iriarte them baskets prepared very quickly!

Prepare the cream. I advise you to watch the video in his cooking, which I've uploaded to the site. Or... To cream you get a delicious and dense, you should follow two important rules: 1. The dishes must be perfectly clean. The saucepan where you will cook the syrup, you can brush with baking soda. 2. And second, the whites should not fall yolk. The yolk is the fat, it will not give good wsbase proteins. And so, proceed. Separate the whites from the yolks and send whites into bowl of mixer. Yolks we don't need. In a saucepan, weigh the sugar and water and put on fire, can one mix gently so that the sugar is not burnt. At the same time connect the mixer with proteins. Whites need to be whipped, and the sugar and water make syrup. I put the saucepan on a high heat, bring to first bubble and turn to low. Boil the syrup for 4 minutes and add to it the lemon juice, mix again. Syrup does not require that he was stirring. On 5-Oh to minute the syrup need to check on availability. This "check for soft ball." To do this, you have to be ready a bowl of ice water. Drop with a spoon a drop of syrup in water. If the syrup is ready, drop dribble, and if you take it in hand, you can dent it.

My syrup was ready on the 6th minute. When you check the readiness of the syrup pan can be removed from the fire to the side. The syrup should be light in color. If you overcook it, the cream will not taste good to taste bitter and have a creamy color. And we need to make a cream white color, with dense texture and a shimmering mother of pearl. Syrup and squirrels will be ready around the same time. Whites need to be whipped very hard. Now proceed to the final process. At full speed of the mixer in a thin stream along the wall of the bowl pour in the syrup. The cream will begin to increase in volume. Once all the syrup went to the proteins, and then stir for 7-10 min. to cool the cream. You will feel that first bowl is very hot, and in the whisking process, it will cool down. Ready cream should keep good form.

Assembly. Baskets to fill with 1 tsp jam. I have a cherry filling. Later I'll share the recipe how to cook it. It is very tasty, the cherries retained the taste and aroma as the fresh, in pies and she is not flowing. From the top to fill with cream, otsaila it through kornetik. If desired, sprinkle with chocolate or confectionery sprinkles. Output - 24 PCs