- Enamel tin for cakes, pastries and parfaits
- Rolled rim
- Length 30 cm, width 10 cm, height 6.7 cm
- Black enamel
- 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
Semi-circular cake tins with ridges like this one are traditionally known as “Rehrrückenformen” in Austria and are usually used to make Rehrücken (German for “saddle of venison”), an Austrian cake made from chocolate and almonds which is supposed to resemble the shape of a deer’s back. However, this tin can also be used to bake many other delicious cakes and can even be used to make a wide variety of other things (see under Uses)
The baking tin can be used in any oven and is robust, long-lasting and easy to clean. The rim of the enamel ridged loaf 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 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, therefore it’s made from natural raw materials. Our enamel cookware is suitable for use with all types of cookers (gas, electric, 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, as it’s 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.
The ridged loaf tin can be used for more than just baking. It’s also perfect for making pastries and ice parfaits, as the enamel preserves the flavours perfectly and the non-porous, smooth surface prevents bacteria growth, therefore ensuring good hygiene.
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 make in the tin, will not stick and can be easily removed.