Red vittero logo
Enter a search term
  • 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 removal of the dough thanks to the Ipertek PRO non-stick coating
  • 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 160°C - 210°C,
maximum permissible temperature 230°C


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!
See all recipes

Pistachio Skyrnik



  • 1 cup oatmeal
  • 3 tbsp pistachio cream (you can use ready-made or make your own by blending pistachios into a cream)
  • 1 tbsp erythrol
  • 3 tablespoons of water


  • 450 g skyru
  • 3 eggs
  • 4 tablespoons erythrol
  • 1 packet of sugar-free vanilla pudding 


  • 50 ml water
  • 4 tablespoons pistachio cream
  • 1 tbsp erythrol

To prepare the recipe you will need:


  1. Prepare the bottom: in a pot melt the pistachio cream, add the oatmeal, erythrol and water, stir until the ingredients are combined.
  2. Cover the bottom of the cake tin with the resulting mixture.
  3. Whisk the egg whites into a stiff froth.
  4. Mix the remaining ingredients and gently combine with the foam.
  5. Pour into a cake tin lined with baking paper.
  6. Place in an oven preheated to 150˚C and bake for about 50 minutes. It's best to bake in a water bath so that the skyrin doesn't sink.
  7. Leave in the oven to cool. 
  8. Prepare the topping: heat water with pistachio cream and erythrol in a pot and spread on top of the cake.
Jagielnik with apples and crumble
It is best to rinse the dry groats with boiling water before cooking to get rid of the bitterness. Cook the millet groats until soft....
Vegan carrot cake with cashew topping 
Peel and grate the carrots on a small grater. Pour warm water over the flaxseed and set aside for a few minutes. In a large bowl, ...
Raspberry polenta cake 
Mix the dry ingredients (almond flour, polenta, starch and baking powder) in a bowl. Set aside...
Fruit bread (gluten-free, vegan)
Chop the dried fruit not too finely (you want them to be visible in the dough). Transfer to a bowl...
Cupcake with apple stained glass
Melt the margarine and then let it cool. Beat the eggs with the sugar. Add the dry products...
Coconut cupcake with coffee glaze
Soak the coconut shavings in the milk. Set aside for a few minutes. Sift the flour with the baking powder....
Courgette Brownie
Grate the courgette on a small-mesh grater and drain off any excess water. Blend the eggs ...
Coconut-Mango-Apple Creamer
Separate the egg whites from the yolks and whisk to a stiff froth, slowly adding erythrol towards the end....
Chickpea cake
Rinse the chickpeas in a sieve if they are from a can, or soak and cook if you are using dry....
Cooked Cheesecake
Pour hot water over dates, nuts and sunflower seeds and leave to soak....
1 2 3 4