Fruit baskets made of shower dough

Preparation steps

• Sift flour with baking powder, add sugar and vanilla sugar, then lightly beaten egg, softened butter and a flat-filled spoon of sour cream and knead the dough. Wrap the dough in foil and leave it in the fridge for at least 30 minutes. During this time, coat the molds with this mixture.
• From the dough, take pieces of the desired size, depending on the size of the molds in which you will bake them, stretch them to a thickness of 3-5 mm. and line the molds by pressing the dough against the mold walls.
• If you don't have basket-shaped molds, you can bake them in a muffin tin. Be sure to pierce the bottom of the dough with a fork so that it does not rise during baking.
• If you want you can bake them on this side of the pan, then the baskets are bigger.
• Bake the baskets for 7-8 minutes at 180 C or until golden brown. Leave them in the molds for a few minutes and then turn them over, tap them a few times on the bottom of the mold and the baskets will fall out easily. Be careful because freshly baked baskets are very soft and brittle, when they cool they harden.
• If you are baking this type of dough for the first time, my advice is to first bake 1 piece to test to see if the thickness of the dough suits you and take care that the dough will rise slightly when baking because it contains baking powder.
• Allow the baked baskets to cool. If you are going to fill them with cream and fruit just before serving, there is no need to smear them with chocolate because they will certainly not absorb moisture for the next hour, but if you want to make them earlier than that, to keep the dough showery, coat the inside with melted white chocolate. to which 3 teaspoons of oil should be added during melting.
• You will make the filling by whipping the cooled sour cream, powdered sugar and cream fix. I stir very briefly with a whisk, without a mixer and then separate 1/3 of the mass for decoration. In the remaining cream add finely chopped fruit, about 100 g and mix gently. Fill the baskets with this cream to 1/2, then put the fruit that you previously cut to the desired size, and then over the fruit white cream. The taste of this sour cream is, in my opinion, far more interesting and fuller than ordinary whipped cream, and it goes fantastically with fruit and contains twice as much fat. If you have very firm sour cream and are about to use the cookies right away, you don’t even have to put on a cream fix.
• Note From this amount of dough I get 12 larger and thicker baskets.
• Here they are again with cherries and raspberries.