Description
Delicate custard cream and cranberry combine well on the palate. Baskets low-fat, they enjoy eating babies.
Ingredients
-
Flour
150 g
-
Butter
100 g
-
Powdered sugar
65 g
-
Chicken egg
1 piece
-
Cream
80 g
-
Jam
-
Cranberry
Cooking
Used products
Prepare the shortbread dough. This oil is triturated with flour into crumbs.
Whisk egg with sugar powder.
Combine crumbs with flour and add baking soda on the tip of a knife.
Make dough, let skatiem it into a ball and place in the fridge for 20-30 minutes.
Chilled dough roll out into a thin layer and cut out circles.
Complete fluff with butter molds cookie dough. Bake the base cake at a temperature of 180*C for 5-7 minutes.
To cool our baskets.
For the cream, beat cream with powdered sugar. At the bottom of the cooled baskets put a little fruit jam (jam), top with whipped cream and berries cranberries.
Put the finished cakes onto a plate and sprinkle with powdered sugar.
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.