Sponge Baskets (Universal)

These tartlets are for salad, and for cakes, and in general for everything. I would say “brilliant” tartlets))

Cook: 30 mins

Servings: 8

Ingredients

• Eggs – 2 pcs.
• Sour cream or mayonnaise – 2 tbsp
• Butter – 100 g
• Flour – 6 tbsp with a small slide
• Baking powder – 1 teaspoon
• Salt (for sour cream dough) – on the tip of a knife

Directions

1. Mix flour with baking powder.
2. Melt the butter and cool.
3. Break the eggs into a bowl, add sour cream (with a pinch of salt) or mayonnaise and beat lightly.
4. Pour butter into the egg mass, mix.
5. Add flour with baking powder to the dough. Stir again. The consistency of the dough should be like thick sour cream.
6. Grease the muffin tins with butter (it is better to sprinkle iron tins with bread crumbs; I have ordinary silicone tins, in the form of hearts). Divide the dough into tins (for 1 tins, about 1 tablespoon of dough, depending on the size of the tins).
7. Place the molds in an oven preheated to 180 ° C for about 7 minutes, perhaps a little more or less – the dough in the molds should rise well, but should not begin to brown.
8. Press down the middle of the risen dough so that the sides remain (with the bottom of the glass or another object of suitable dia). Press down with a confident, sharp movement, but at the same time carefully so as not to push the bottom of the future basket.
9. Return the tins with the resulting baskets to the oven and bake for about 10-15 minutes, until golden brown (a lot of oil is released during baking).
10. Remove the finished baskets from the oven, cool slightly and carefully remove the baskets from the molds on a paper towel so that the excess oil is absorbed.
11. Fill the baskets with salad, fruits, etc.