- Enamel baking tin especially for Gugelhupf (bundt cakes)
- Diameter 24 cm
- Capacity 3,00 liter
- Baking enamel = anthracite-coloured on the inside, light blue on the outside
- Particularly easy to unmould
- Rolled rim
- For energy-efficient cooking
- 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
This RIESS enamel Gugelhupfform is from the baking enamel series.
The enamel Gugelhupfform has an anthracite-coloured on the inside and light blue on the outside. It can be used in all ovens. The rim of the enamel 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, enamel cookware can provide years of cooking enjoyment and will maintain its characteristic glossy appearance.
Marble bundt cake, Sunday bundt cake with or without raisins or a Kärntner Reindling and many more can be made in the enamel Gugelhupf tin.
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, and anything else that you choose to bake in the tin, will not stick and can be easily removed. More information about baking with enamel.