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  • classic shape for making shortcrust and tart cakes
  • ideal flat bottom essential for perfect baked goods
  • 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

- 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.


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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Raspberry polenta cake 



All cake ingredients should be at room temperature


  • 100 g almond flour
  • 125 g corn grits (polenta)
  • 50 g corn flour
  • 2 teaspoons baking powder
  • 150 g fine sugar
  • zest grated from one lemon
  • juice squeezed from one lemon
  • eggs (size M)
  • 100 g butter
  • 100 g natural Greek yoghurt
  • 50 g raspberries


  1. Mix the dry ingredients (almond flour, polenta, starch and baking powder) in a bowl. Set aside.
  2. Using a mixer, beat the soft butter with the sugar until light and fluffy. Continuing to mix on the highest speed, add the lemon zest and then slowly add one egg at a time.
  3. Reduce the speed and add the yoghurt and lemon juice. The mixture may look like it has turned soggy and this is a normal effect. Add the dry ingredients from the bowl and mix everything briefly.
  4. Prepare a shortcrust pastry tin with a removable bottom. Transfer the dough into the tin.
  5. Preheat the oven to 180°C, (top to bottom). Place the cake in and bake for 15 minutes. After this time, open the oven and spread the raspberries, gently pressing them into the cake. Continue to bake for about 25 minutes, (until a "dry stick") and the cake is browned.
  6. Leave to cool after baking. The cake can be served dusted with icing sugar.
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