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Round mould 25x4.5cm

  • classic round shape for the preparation of cake mixes with fruit, sponge cakes, etc.
  • closed form with no possibility of leakage
  • easier cake removal thanks to non-stick coating XYNFLON
  • the coating is suitable for baking both sweet and savoury cakes
  • the exceptional thickness of the steel ensures long-lasting use and no deformation
  • very easy to clean by hand
AVAILABLE SOON

Material:
- high-temperature carbon steel
- non-stick coating XYNFLON

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 180°C - 220°C,
maximum permissible temperature 220°C

 

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.

recepies

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

White Chocolate Cheesecake

Ingredients for the bottom:

  • 200 g gingerbread or spiced biscuits
  • 20 ml water

Ingredients for the mixture: 

  • 1 kg of cottage cheese
  • 4 eggs
  • 20 g potato flour
  • 20 g erythrol
  • 200 g white chocolate (2 bars)
  • 1 vanilla stick

To prepare the recipe you will need:

PREPARATION

  1. Crumble the gingerbread, add the water and mix, then knead by lining the bottom of the cake tin (if the bottom doesn't stick, add a little more water).
  2. Long and thoroughly blend the curd, eggs, flour, vanilla bean and erythrol.
  3. Break the chocolate into cubes and melt in a water bath or microwave, then add to the cheese mixture and blend again.
  4. Pour the mixture onto the previously prepared bottom.
  5. Place the cheesecake tin in a water bath, i.e. a larger tin with water poured in to about 3 cm high, and bake for about 70 minutes in an oven preheated to 160⁰C.
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