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  • classic round shape for the preparation of sponge cakes like in a professional pastry shop
  • closed form with no possibility of leakage
  • the aluminium used perfectly accumulates and transfers the heat to the dough
  • easier cake removal thanks to non-stick coating Ipertek PRO
  • the coating is suitable for both sweet and savoury doughs (baking, casseroles)
  • very easy to clean by hand

- cold-pressed aluminium
- non-stick coating Ipertek PRO

Designed in Italy!
VITTERO Sp. z o.o. ul. Elektronowa 2,
03-219 Warsaw, Poland

Please direct any questions or comments to:
[email protected]

Optimum operating temperature 160oC - 210oC,
maximum permissible temperature 230oC


Recommendations for use:

  • Suitable for use in gas and electric ovens
  • Do not use in the dishwasher or microwave.
  • Do not use sharp objects that could damage the surface
  • Grease the inner surface before use.
  • Wash and dry after use
  • Avoid sudden temperature changes


In our forms, everything succeeds. Check out the delicious recipes and enjoy successful baked goods. Share your passion for baking with your loved ones - offer them delicious baked goods. Enjoy!
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Chickpea cake

INGREDIENTS (for a cake pan with a diameter of 20 cm)

  • 240 g chickpeas (1 can or 1.5 cups)
  • 3 eggs
  • 1 banana
  • 2 tablespoons melted butter
  • 4-5 tablespoons erythrol
  • vanilla flavouring
  • teaspoon of baking powder
  • 20 g dark chocolate cut into small pieces


  • ½ cup chickpeas
  • 1 very ripe banana
  • 2 tbsp cocoa
  • erythrol to taste

To prepare the recipe you will need:


  1. Rinse the chickpeas in a strainer if using canned, or soak and cook if using dry. then blitz together with the remaining ingredients, except the chocolate. 
  2. Stir the chocolate pieces into the mixture and pour the whole into a tin lined with baking paper.
  3. Place in an oven preheated to 180˚C and bake for 30 minutes or until dry.
  4. Prepare the cream: Blend the chickpeas with the banana, then stir in the cocoa and sweeten with erythrol to taste.
  5. Once the cake has cooled, cut it crosswise. Spread the cream on the first slice, cover it with the second slice and spread the cream on it too. Finally, spread the cream on the sides of the cake. 
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