Cherry "baskets" are one of those homemade tea-time bakes that turn out tender, fragrant, and with a pleasant tangy note inside. The Styler project by RBC-Ukraine shares a versatile recipe where the filling can be topped with any berries, fruits, or sour-milk cottage cheese. The key feature of the dish is the contrast of textures: a soft dough base, a thick cooked cherry mass, and a crispy "cap" made from frozen dough grated on a grater, which after baking resembles a beloved grated pie.
Dough: Two Temperature Modes
The base is prepared using a classic method: eggs are mixed with sugar, vanilla sugar, and salt and beaten with a whisk for about one minute. Then soft margarine is added and mixed in, baking powder and flour are sifted in, and a smooth, soft dough is kneaded. Next comes the main trick of the recipe — the dough is divided into two parts: 240 g goes into the freezer, and 480 g into the refrigerator, where both parts are held for 30 minutes. It is the freezer that gives that dense texture, which is then grated on a grater for the upper "top" of the baskets.
Cherry Filling with Cocoa and Starch
The filling is cooked in two stages. First, the cherries are placed in a pot, 80 g of sugar and baking soda are added, and the mixture is brought to a boil. After that, the remaining sugar, salt, cocoa, and starch are added to the mass, mixed, vegetable oil is poured in, and everything is thoroughly stirred again. The cherry mass is cooked until thickened, then removed from the heat and completely cooled — only a cooled filling holds its shape properly in the molds and does not "spread" during assembly.
Assembly and Baking
The portioning for one basket is strictly measured: 40 g of dough from the refrigerator, 40 g of filling, and 20 g of frozen dough for the top. The dough from the refrigerator is distributed in 9 cm diameter molds, forming the base and small edges. The frozen dough is grated on a large grater directly over the filling. The baskets are baked in an oven preheated to 180 degrees for about 35 minutes.
Final Touch and Versatility of the Recipe
The finished bake is left in the molds for 20 minutes, after which the baskets are carefully removed and dusted with powdered sugar. According to the authors, the recipe is versatile: any berries, fruits, or sour-milk cottage cheese can be added to the filling, making the "baskets" a year-round dessert. The material was published on the Styler portal (styler.rbc.ua) — an entertainment lifestyle project of "RBC-Ukraine" that writes about trends, recipes, and tips.
