How to make baskets
Sift 500 g of flour and sprinkle with baking soda (1/2 teaspoon). In the middle of the flour slide, make the crater.
Butter (300 g) pre-shift from the fridge in a warm place to soften. Mash the butter with a fork to make it soft and sticky like mashed potatoes. In a separate bowl, whisk 4 egg yolks and 300 g of sugar, add the vanilla, 1/2 teaspoon salt and mashed butter. All mix well into a homogeneous mass and place it in a depression in the flour. Knead the dough, roll it into a log, sprinkle with flour and leave for 40 minutes.
Then cut the dough into pieces, roll them out into a thickness of about 5 mm and cut out circles with a diameter of 9 cm). Put the circles of dough into the moulds and press firmly to bottom and filled the holes in the walls. Molds put on a baking sheet and bake in a preheated oven at 240-250 deg. Baskets are ready to remove and cool.
The filling of apples
For one basket you will need 1 Apple, tea spoon with a hill of sugar. Half of the apples wash, peel the skin off, remove core and cut into slices. Place the sliced apples in a small pan, add the sugar, a little citric acid and simmer over low heat until tender. If the bad apples are boiled soft, add a little water. Other apples will cook whole.
Applesauce fill the baskets, lay on top of the half circles, cut from whole apples, and apricot jam.
The filling of whipped cream
Suitable for whipping cream with a fat content of at least 30%. First they need good cooling, but not freezing. Beat not more than 250 g of cream at a time, otherwise they can flake on oil and serum. Whip the cream until foamy and gradually add 30 g powdered sugar, continuing to whisk. When the cream will cease to spread and will keep its shape, put them in their baskets.