Cake ring Perforated Oval 29 x 12 x 3.5 cm

Cake ring Perforated Oval 29 x 12 x 3.5 cm

For wonderfully crispy wähen, tartes with a perfect shortcrust pastry or an evenly baked Linzertorte, this perforated cake ring is the perfect baking aid. Due to the even heat distribution and the air contact, the base of your tarte au citron becomes wonderfully crumbly and harmonizes so great with the freshness of the lemon cream. Also Bündner Nusstorten, Linzertorten or savory Wähen and quiches can be baked easily in this mold.

Deep cake ring - in a few steps to the perfect base

Grease and flour the cake ring and place it on a straight baking tray with baking paper.
There are many tarts and cakes that can be made with this perforated cake ring. One possibility is the Tarte au Citron.
For this you need:
Cake ring perforated Ø 23 cm
130 g flour
2 tbsp. sugar (1)
1 pinch of salt
65 g butter
1 egg (1)

3 organic lemons
1 orange
3 eggs (2)
115 g sugar (2)
95 g cream quark
½ tbsp cornstarch

Mix the flour, sugar (1) and salt in a bowl. Cut the butter into pieces, add and rub by hand to an even crumbly mass. Beat the egg (1) with a hand mixer until foamy and add. Quickly combine everything into a soft dough, kneading together just until a mass forms. Roll out the dough to 3 mm (approx. 24 cm Ø) and place in the cake ring. Press down well on the edge and prick the bottom tightly with a fork. Now cover the dough and let it cool for 30 minutes.
We recommend blind baking for a crispy, flat tart base. To do this, use the Blind baking balls to help. Place the baking paper on the tart dough in the baking pan and place the blind baking balls on top. The baking paper prevents your blind baking balls from sticking to the dough and being baked with it. Spread the balls evenly on the baking paper and bake your base for about 20 minutes in the lower half of the oven. Remove the blind baking balls together with the baking paper and let your tart cool down a bit. Reduce the heat of your oven to 150 degrees.
Grate the zest from one lemon into a bowl. Squeeze the juice from all the lemons and the orange and pour the juice to the zest. Add eggs (2), sugar (2), cottage cheese and cornstarch and whisk until well blended. Spread the mixture evenly on the tart base.
Bake your tart again on the lowest rack of the oven for 30 min. After the tart has cooled down a bit, you can whip a little full cream, pour it on the tart and serve it. The fruity Tarte au citron is ready!
Savoury and sweet Wähen, quiches and other tartes such as the Bündner Nusstorte can also be made perfectly in this tart ring. If you've never made a Linzertorte, now's the time! On our blog you can find the recipe for the miniSchoggi Linzertorte (blog link)
Why should you use a perforated cake ring?
The perforated cake ring primarily ensures an evenly crispy dough. You have probably often noticed that your tart is dark at the bottom and very light at the edges. The dough has received too much heat in one place and too little at the edge. The perforated tart ring compensates for this imbalance and bakes your dough to an even crust. So you get a crispy crust that is not quite crumbly, but not brittle either.

What is the purpose of blind baking?

In blind baking, a dough is baked without filling. This base is then used to fill with ingredients that no longer need to be baked or that need to be baked at a very low level. The best known example is the fruit tart. Here the dough is blind baked and then filled with vanilla cream. Finally, the cake is laid out with strawberries or other fresh fruit.

Cakes and Tarts courses at miniSchoggi

If you have always dreamed of the perfect tart, you will find it in our Cakes and Tarts Course in good hands. Together with our trained confectioners, you will make delicious tarts in all kinds of flavors. A Bündner Nusstorte, a classic Linzertorte or an exotic Marroni Cake The delicious treats can then be presented to your loved ones at home. When can we welcome you to these courses? We are already looking forward to it!