Inexpensive Kaiser Bakeware Noblesse 9-Inch Round Springform Pan  

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List Price: $ 26.00
Price Item: $ 12.99
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Compare Price item : Kaiser Bakeware Noblesse 9-Inch Round Springform Pan  

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  • Made of heavy-gauge steel for gentle, uniform heat distribution
  • Exceptionally durable, double-layered non-stick coating
  • Leak resistant base; Lifetime warranty on buckle
  • Design allows for quick release and easy cleanup
  • Handwash with warm soapy water


This Kaiser Bakeware Noblesse round 9-inch non-stick springform pan features a heavy gauge steel for even and gentle heat distribution, and consistent browning. The double layer non-stick coating eliminates the need for flouring the pan, and allows for quick release and easy cleanup. Lifetime warranty on the springform buckle.

Music by: Jason Shaw www.youtube.com 1- 2 layer size white cake mix (I used a 510g package) 1/4 cup sour cream 1 tsp almond extract 2 eggs 1 package (8oz) cream cheese softened 1/4 sugar 1/2 cup raspberry preserves (you could use whatever flavour you want) 1/2 cup sliced almonds Heat oven to 350F, grease springform pan or 9″X9″ square cake pan. Mix cake mix, sour cream, almond extract and 1 of the eggs in a bowl on low speed until well blended and crumbly. Reserve 1/2 cup of crumbs and set aside. Press remaining crumbs in bottom and 1″ up the sides of the pan. Bake 10 minutes. Beat cream cheese, sugar and remaining egg until smooth. In a separate bowl combine 1/2 cup reserved crumb mixture with 1/2 cup sliced almonds, mix. Once crust is out of the oven, pour in the cream cheese mixture and spread evenly over crust. Drop teaspoonfuls of the preserves evenly over cream cheese mixture, do not swirl. Sprinkle crumb/sliced almond mixture over top. Bake 25 minutes or until filling is set and crust is golden brown. Cool a few minutes and run a knife around the side of the pan to loosen cake. Remove side of pan (if using a springform pan).
Video Rating: 4 / 5

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