Cups with protein cream
Description
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Instructions
- 1
Step 1
Take the butter out of the refrigerator and let it soften. Then place the butter in a bowl. Add granulated sugar and vanilla. Add sour cream and raw chicken eggs. Mix everything thoroughly.
- 2
Step 2
Sift the flour together with the baking powder, then add it to the bowl with the other ingredients. Knead until you get a smooth and elastic dough. Wrap the dough in plastic wrap and refrigerate.
- 3
Step 3
Take the dough out of the refrigerator, roll it into a log and cut into small equal pieces. Roll out each piece as thin as possible. Place the dough into molds and prick the bottom with a fork.
- 4
Step 4
Preheat the baking sheet to 200 degrees. Place the baskets on it and bake for seven to eight minutes. Watch carefully to prevent the dough from burning.
- 5
Step 5
Separate the egg whites from the yolks and make sure they are well chilled. Place the whites in the mixer bowl and beat at high speed until stiff peaks form. While the whites are beating, prepare the sugar syrup. To do this, combine the remaining sugar, water, and lemon acid in a small saucepan and cook over low heat for ten minutes. Then, slowly pour the hot syrup into the bowl with the egg whites in a thin stream, continuing to beat until the cream is completely cooled.
- 6
Step 6
Remove the shortcrust pastry baskets from the molds. Place a small amount of jam, preserve, or jam of your choice into each one. You can also use condensed milk. Top with the meringue mixture and decorate as desired.