- Round, enamel tin for cakes
- 26 cm diameter
- baking enamel = anthracite-coloured on the inside, light blue on the outside
- particularly easy to unmould
- With removable base
- Rolled rim
- For energy-efficient baking
- Cut and scratch-resistant
- Suitable for ovens
- Resistant to fruit acid
- Prevents bacteria growth and is flavour-neutral
- Easy to clean
- CO2-neutral production in Austria
Sachertorte, Linzertorte, Charlottes – all these, and many more delicious desserts can be made using the round enamel cake tin. The enamel version of this cake tin from our series RIESS baking enamel is anthracite-coloured on the inside and light blue on the outside
The removable base of the tin is easy to insert into the outer rim and must be gently pushed upwards so that the cake can be removed after you’ve finished baking (see Tip below).
The round, enamel cake tin is robust, long-lasting and easy to clean. The rim of the cake tin is curved – this known as a rolled rim in enamel terms. The iron core distributes the heat evenly, giving you exceptional baking results.The baking enamel mould is particularly easy to demould (before filling the dough, the mould must be greased and sprinkled with flour or breadcrumbs – see also tip below).The tin itself is also very easy to clean thanks to its non-porous, smooth surface.
Enamel is made from iron fused with glass at high temperatures – in other words from natural raw materials. Our enamel cookware is suitable for use with all types of cookers (gas, electric, glass ceramic, induction and even open flame). Thanks to the iron core, the heat is conducted quickly and is then retained. This ensures sustainable, energy-efficient cooking.
The non-porous, smooth glass surface guarantees perfect hygiene. It is flavour-neutral, prevents bacteria growth and is easy to clean. When used and cared for properly, our enamel cookware can provide years of cooking enjoyment and will maintain its characteristic glossy appearance.
As well as being used for baked desserts, the tin can also be used to make cold desserts (not baked).
Make sure to grease the enamel baking tin well and to flour or crumb it before adding the cake mixture. This ensures that the cake will not stick and can be removed from the tin easily.
To remove the cake from the tin, place the tin on top of a half-height container (smaller than the diameter of the tin) and carefully pull the sides of the tin downwards after loosening the cake from the sides with a palette knife.