Cake ring square 16 x 16 x 2 cm

Cake ring square 16 cm x 2 cm

For wonderfully crispy waehenböden, 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. Due to the even heat distribution and air contact, the base of your tarte au citron becomes beautifully crumbly, harmonizing wonderfully 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 - application

This cake ring can be used for flat tart bases or also for sponge cakes. To do this, put only a little sponge cake mixture in the ring, otherwise the dough could overflow during baking. Bake the sponge cake according to the recipe and let it cool. Run a knife without serrations along the edge of the mold and loosen the sponge so. Now you can cover the base with fruits or a noble jelly. You can also use a squeezable cream to pipe on polka dots, patterns or rosettes. Some meringue with tops flamed off also 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 tart 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 place a piece of baking paper on the dough and put the balls on top. When baking, they will prevent bubbles from forming or the edge from buckling. Since the balls might 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 unmolded and cooled tart base. If you like, you can also 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. Cut a suitable lid out of the remaining dough and place it on top of the filling. By hand or with a grooved pastry wheel, the lid 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 the air can escape well during baking and it does not crack. Bake the cake according to the recipe, let it cool and enjoy the treat.

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