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Jagielnik with apples and crumble

  • 50 g tapioca/potato starch
  • 100 g of millet or coconut flour
  • 110 g wheat flour
  • 1 tbsp ground linseed
  • 1 teaspoon gluten-free baking powder
  • 80 g maple syrup/other liquid sweetener
  • 40 ml vegetable milk
  • 1 teaspoon vanilla extract
  • 75 g coconut oil
  • pinch of salt

Ground millet:

  • 200 g semolina
  • 500 ml vegetable milk
  • 1 tsp vanilla extract
  • 160 g xylitol/erythrol
  • cream from 1 can (400 ml) of cooled coconut milk
  • 3/4 tsp vanilla pudding
  • juice of 1/2 lemon
  • pinch of salt


  • 2-3 apples depending on size
Deep tin with removable bottom 22x7.3cm


  1. 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 in milk over a low heat, covered (approx. 30 mins). Add the lemon juice, vanilla extract and salt to the boiling groats.
  2. While the semolina is cooking, you can get on with preparing the cake. Melt the coconut oil together with the maple syrup, milk, vanilla extract and a pinch of salt in a small saucepan. When all the ingredients have dissolved and combined set aside. Add the ground flaxseed and mix thoroughly. Add the flours, starch and baking powder to the mixture and knead into a dough. Divide the dough into 2 equal parts. 
  3. Brush the bottom of the cake tin and the sides with oil. Cover the bottom of the cake tin and the sides with one part (about 2 cm high). Leave the other part in the bowl. Place it and the cake tin in the fridge for min. 30 min.
  4. Add the cream of coconut and xylitol to the cooked and cooled porridge. Blend everything to a smooth paste. Add the vanilla pudding and blend again. 
  5. Spoon the millet mixture onto the cooled bottom. Arrange the apple pieces on top. Sprinkle the top in crumble form with the other half of the dough.
  6. Put the cheesecake in an oven preheated to 180 degrees C for about 50 minutes. If the top gets very browned, cover it with aluminium foil.
  7. Place the finished, cooled blueberry cheesecake in the fridge for several hours, or preferably overnight. 


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  • classic shape for making cakes and sponge cakes
  • removable bottom for easy removal of the cake from the tin
  • 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
A set of icons showing warnings when using baking moulds.

- 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.