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  • special tunnel (chimney) to ensure proper heat distribution inside the dough
  • classic shape 
  • easier cake removal thanks to non-stick coating PPG - Skandia Extreme Plus
  • the coating is suitable for both sweet and savoury doughs (baking, casseroles)
  • very easy to clean by hand

- Carbon steel Hi-Top T50
- non-stick coating PPG - Skandia Extreme Plus

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

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

Recommendations for use:

  • Designed for use in gas and electric ovens.

  • Do not use in dishwashers or microwaves.

  • Do not use sharp objects that could damage the surface.

  • Grease the inner surface before use.

  • Wash and dry after use.

  • Avoid sudden changes in temperature.

  • Additional recommendations for rimmed cake tins: in the case of products made with jelly, the jelly gelling mass should be poured into the cake tin in the last phase of its gelling, i.e. when it has reached a thick consistency.


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Coconut cupcake with coffee glaze




  • 4 eggs
  • 200 g margarine
  • 300 g flour
  • 100 g of sugar
  • 100 g coconut shavings
  • 1 bag of vanilla sugar
  • 1/2 cup milk
  • 1.5 teaspoons baking powder
  • A pinch of salt
  • Butter and breadcrumbs to grease the tin


  • Espresso
  • Approx. 1 cup caster sugar

To prepare the recipe you will need:


  • Soak the coconut shavings in the milk. Set aside for a few minutes. 
  • Sift the flour with the baking powder and a pinch of salt.
  • In a separate bowl, whisk the room temperature margarine with the sugar and vanilla sugar.
  • Slowly add one egg at a time, a tablespoon of the previously sifted dry ingredients and a tablespoon of coconut shavings.
  • Blend until all ingredients are combined.
  • Grease a tin with a thin layer of butter and dust with breadcrumbs to avoid the dough sticking to the tin.
  • Transfer the mixture to the tin and bake at 180 degrees for about 60 minutes until dry. 


  • Brew an espresso.
  • Pour the caster sugar into the dish and slowly add the liquid, watching the consistency.
  • Beat the icing with a mixer until you are happy with the density of the mixture
  • Glaze the finished cake.
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