Baking ring number 1 for sponge cakes and tarts

Baking ring number 1 for sponge cakes and tarts

Bring the shape of the number one to cakes and sponge cakes - for airy, evenly baked results and clean layering. The cake ring is suitable for the oven, fridge and freezer and is easy to clean in the dishwasher after use. How is it used? Place the ring on a straight baking tray lined with baking paper; a perforated tray is ideal so that the heat can reach the dough optimally. Fill it with sponge dough, but not too high, as the dough will rise. If there is enough space, several sponge cakes can be baked next to each other. As the ring has no base, the batter is cooked particularly evenly. What is it useful for when stacking? After cooling, loosen the sponge cake with a knife, cut it into slices - particularly evenly with a cake cutter or cake saw - and line the cleaned ring with a cake insert strip. Do not layer on the final cake plate, but on a small cardboard base (1-2 cm smaller) and a slightly larger base underneath to make it easier to move the cake. Thick, runny fillings such as caramel or cake jelly remain inside thanks to the ring. With the number 1 cake ring, you can chill the finished cake in the fridge or freezer until it is firm and then remove the ring effortlessly thanks to the insert strips - ready for the next use.