Cake ring Ø 16 cm x 2 cm

Cake ring Ø 16 cm x 2 cm

For wonderfully crispy Wähen bases, tartes with a perfect shortcrust pastry or a low sponge base for a topped fruit or cream tart, this tart ring is the perfect kitchen aid. The even heat distribution and air contact will make the base of your tarte au citron wonderfully crumbly, harmonizing beautifully with the freshness of the lemon cream. Also Bündner Nusstorten, sponge cake bases or salty Wähen and quiches can be baked easily in this mold.

2 cm high cake ring - the perfect base in just a few steps

This cake ring can be used for flat tart bases or also for sponge cakes. Put only a little sponge mixture in the ring, otherwise the dough could overflow during baking. Bake the sponge according to the recipe and let it cool. Run a knife without serrations along the edge of the pan and remove the sponge. Now you can cover the base with fruits or a noble jelly. With a sprayable cream, you can also add dots, patterns or rosettes. Also some meringue with tops flamed off looks great. This creates somewhat different cakes.

For a flat tart with a crispy bottom, prepare a portion of shortcrust pastry and place it in a cool place. Meanwhile, you can prepare a lemon cream or nut filling.

Grease and flour the cake ring and place it on a straight baking sheet with a baking paper.

If you want to bake a tarte au citron, use blind baking balls. Roll out the dough and carefully press it into the mold. Then put a piece of baking paper on the dough and place the balls on top. When baking, the balls will prevent bubbles from forming or the edge from buckling. Since the dough could stick in direct contact with the blind baking balls, always place a piece of baking paper between them. Thus, the tart base is baked according to the instructions on the recipe. Then you can spread the prepared cream on the cooled tart base. If you like, you can decorate it with meringue and lightly flame it with a Bunsen burner.

For a Bündner Nusstorte, prepare a little more than half of the dough in the mold, then pour the nut filling directly. From the remaining dough, cut out a suitable lid and place it on the mass. By hand or with a grooved pastry wheel, the cover is pressed a little on the edge. If you have leftover dough, you can put small decorations on the lid, for example, small hearts or balls. Prick the lid well, so that the air can escape well during baking and it does not tear open. Bake the cake according to the recipe, let the cake cool and enjoy the treat with an afternoon coffee.

You can also try baking delicious wafers or quiches with sweet and savory fillings. For this purpose, it is best to use puff pastry or cake dough, which should be well pricked in advance.

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 can make delicious cakes in all kinds of flavors. A wintry chai tea roulade, a classic Swedish cake, an exotic passion fruit and coconut cake or a fluffy hazelnut and caramel cake, whatever your heart desires. The delicious treats are decorated in each case noble and can then be presented at home to loved ones. When can we welcome you to these courses? We are already looking forward to it!