Dough: Mix the butter, egg whites, powdered sugar, flour, a pinch of salt and vanilla sugar. Refrigerate for half an hour. Frozen meats pour into a bowl, put on low fire, stirring continuously. The juice from the meats and pour into a separate container (need for cream). Protein cream: Separate the whites from the yolks (carefully so the yolks do not fall in the future cream), beat with a mixer until stable peaks, add the citric acid. To prepare sugar syrup: sugar dissolved in a 7-6 tbsp water, then simmer for 3-4 minutes to boil on low heat. Stream immediately pour in the beaten egg whites. 1/2 of the cream to separate, put in the refrigerator, to another add a few tablespoons of juice from under the meats, mix thoroughly (will turn light pink) and also refrigerate. Cooking baskets: roll the dough, cut out circles (I used a small jar) and put these slices into a pre-greased muffin tins. By the way, I NEVER burn if I grease the form with butter and sprinkle it with flour :) Push the walls of the molds to get relief form. Down to pierce it with a fork. Bake for 10-15 minutes at 200 degrees. Pull out baskets.

Spread on the bottom of the fruit.

Put pink cream.

And white cream.

Decorate with topping.

If possible, decorate with berries (I used black currants from assorted).

Our cakes are ready :) Very tasty, nice and tender :) I Apologize that not all step-by-step photos, in a hurry :)