Gugelhupfform copper tin plated
Butter and flour, eggs and milk
For a long time no standard recipe was known for the Guglhupf. It was baked with lots of butter, with almonds, lemon or raisins, dusted the cake with powdered sugar or covered it with chocolate, if you could afford it. If that was too expensive, it became a simple cupcake. Either way - the Guglhupf was often baked in such a high mold made of copper.
Excelling in Fully Balanced Heat Distribution. Baking with Copper Moulds.
Every baker knows it: A copper baking tin makes an extraordinary contribution to the success of cakes and pastries. For what reason? Simply put: because of the outstanding heat conductivity for which chefs all over the world so rightly appreciate this precious material. What’s more, the metal’s distinctive property contributes to an even baking result.
All our copper baking dishes come, without compromise, from Italy. The copper is extracted in the country, drawn into sheets of suitable material thickness and processed by hand in a small factory near Naples. The metal former cut the sheets into rounds in a first step and then lubricate these with grease before a specialised machine punches the sheets into shape. Deburred, cleaned and carefully polished to a shine, the baking moulds finally get a wafer-thin tin coating on the inside. When in use, please note that you must grease the copper moulds with a small amount of beeswax or butter before filling with the dough. (Do not dust with flour after greasing!)
Article Number 25235
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