Riess Ø 30cm fruit cake base

Fruit tart mold from the Riess CLASSIC series
For classic fruit base - not only at strawberry season!

Dimensions: Ø 30 cm, H 3.7 cm, content: 4 litres

Wavy, conical rim and base with lateral groove for a particularly nice crust.

Fruit acid resistant

CO2 neutrally manufactured in Austria

Description from the manufacturer:

Summery fruit tarts turn out particularly well in the round fruit tart tin, as do savory quiches, because the versatile cake tin can also be used as a quiche tin. The wavy edge of the form combined with the groove on the base of the form guarantees the shape of the typical fruit tart base and the formation of a stable edge of the dough.

The round cake pan or quiche pan made of enamel is robust, durable and easy to clean. In the form, the baked goods can also be cut immediately with the cake knife and distributed with a cake spatula. The iron core distributes the heat evenly - for particularly good baking results. And cleaning is very easy thanks to the non-porous, smooth surface.

Purely natural "mineral resources" are used in the production, such as iron, quartz, clay, feldspar, borax, soda & potash and enamelware remains 100% recyclable. This brings an absolute wholesome pot to the table!
Enamelware has a number of advantages and will last a lifetime if used carefully. Enamel is a material that is highly topical in its properties. It doesn't get any greener!

Our enamel cookware can be used on all types of stoves (gas, electric, glass ceramic, induction and even over an open fire). Thanks to the iron core, the heat is conducted quickly and then stored: for sustainable, energy-saving cooking.

The non-porous, smooth glass surface guarantees perfect hygiene. This is aroma-neutral and bacteria-inhibiting and also easy to clean. When used and cared for properly, enamel crockery will last for a long time and retain its typical shine.

Types of use:

In addition to sweet fruit cakes and tarts, the mold is also ideal for savory and savory quiches and can also be served and cut in it (not with a glass ceramic knife), since the enamel is cut and scratch-resistant.

Tip: 

Always grease the enamel baking pan well and sprinkle with flour or breadcrumbs before filling in the batter. The cake does not stick and can be easily removed from the mold. Alternatively, parchment paper can be used, but this is not absolutely necessary.

Made in Austria