Cake ring perforated rectangle 19 x 8 x 2 cm

Cake ring perforated rectangle 19 x 8 x 2 cm

This perforated cake ring is the perfect baking aid for wonderfully crispy wähen, tartes with a perfect shortcrust pastry or an evenly baked Linzer tart. The even heat distribution and air contact make the base of your tarte au citron wonderfully crumbly and harmonize beautifully with the freshness of the lemon cream. Bündner nut tarts, Linzer tarts or savory tarts and quiches can also be easily baked in this tin.

Deep-dish cake ring - the perfect base in just a few steps

Grease and flour the cake ring and place it on a straight baking tray with baking paper.
There are many tarts and cakes that you can conjure up with this perforated cake ring. One option is the tarte au citron.
You will need:
Perforated tart ring 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 cornflour

Mix the flour, sugar (1) and salt in a bowl. Cut the butter into pieces, add and rub together by hand to form an even, crumbly mixture. Beat the egg (1) with a hand mixer until frothy and add. Bring everything together quickly to form a soft dough and knead together just until a mass is formed. Roll out the dough to 3 mm (approx. 24 cm Ø) and place in the cake ring. Press well around the edges and prick the base with a fork. Now cover the pastry and leave to 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 tin and place the dummy baking balls on top. The baking parchment will prevent your baking balls from sticking to the dough and being baked with it. Spread the balls evenly over the baking paper and bake your base in the lower half of the oven for approx. 20 mins. Remove the baking balls and baking paper and leave your tart to cool slightly. Reduce the heat of your oven to 150 degrees.
Grate the zest of one lemon into a bowl. Squeeze the juice from all the lemons and the orange and pour the juice into the zest. Add the eggs (2), sugar (2), quark and cornflour and mix well with a whisk. Spread the mixture evenly over the tart base.
Bake your tart again on the lowest shelf of the oven for 30 minutes. Once the tart has cooled slightly, you can whip up a little full cream, pour onto the tart and serve. The fruity tarte au citron is ready!
Savory and sweet wähen, quiches and other tarts such as Bündner Nusstorte can also be made perfectly in this tart ring. If you've never made a Linzertorte before, now is the time! You can find the recipe for the miniSchoggi Linzertorte on our blog (blog link)
Why should you use a perforated cake ring?
The perforated cake ring primarily ensures an evenly crispy pastry. You have probably often noticed that your tart is dark at the bottom and very light at the edges. The pastry has received too much heat at one point and too little at the edge. The perforated tart ring compensates for this imbalance and bakes your pastry to an even crisp. 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 a filling. This base is then used for filling with ingredients that no longer need to be baked or need to be baked at a very low level. The best-known example is the fruit tart. Here the pastry is blind-baked and then filled with vanilla cream. Finally, the cake is topped with strawberries or other fresh fruit.

Cakes and tarts courses at miniSchoggi

If you've always dreamed of the perfect tart, you'll 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 Grisons nut tart, a classic Linzer tart or an exotic chestnut 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!