Question need help finding a pan

firedog · #1 10-30-2009, 09:41 PM

All guys i need help finding a special pan. my grandmother has this pan that she uses for poundcake. it is about 12 to 16 inches long and maybe 4 inches wide. however a few key things. the pan is rounded on the bottom with lines to divide each piece. pan is metal.
i had a some pictures of it but i can't find the them. hope my crappy hand sketch helps.

i know the original one was bought in Germany or Austria many years ago.
sorry about the spaces.....i don't have 5 posts yet

i439.photobucket.com/ albums/ qq117/ firedoghfd/ pan.jpg

boar_d_laze · #2 10-31-2009, 10:58 AM

I'm having trouble linking to your pic on photobucket for whatever reason; but this is probably your pan: La Forme Half Round Loaf Pan- Baking Pans & Sheets - TheSmartCook.com

Gern geschehen,
BDL

ChefRay · #3 11-01-2009, 04:08 PM

Fixed the link for you. I have no idea though.

mattie405 · #4 11-01-2009, 06:28 PM

I have one of those pans, bought it at TJ Maxx for all of $3.99, if you have one of those stores near it's worth a check because during the holiday season they stock lots of unusual things in the cookware department. It's made by Kaiser Bakforme and I think it is also sold by www.Fantes.com. I just checked and Fantes does indeed carry these pans in a wide variety of price points and sizes, go to the site and enter Kaiser Loaf Pan in the search box and click on the first link that shows, you will find lots to choose from.

foodpump · #5 11-01-2009, 09:44 PM

I believe that pan is called a "Rehrucken" ( from the German language) or, roughly translated in Englisch, "deer's back" form. I think it's featured in Teubner's "Cakes and Pastries" .

Finished cakes with this form were usually glazed with some form of liquid icing, ganche, etc. Looks quite classy.

pazzo · #6 11-01-2009, 10:20 PM

BDL's link sure looks like the pan to me. Interesting design.

boar_d_laze · #7 11-01-2009, 10:59 PM

There's a traditional Austrian "saddle of venison" cake, with a an official pan called a "rehrucken," which is what we're all looking at. They're also called "moravian loaf pans," and even "ribbed loaf pans."

The one I found and linked to in my first post seems to (a) be heavy-duty, and (b) imported from German -- both of which make it expensive.

You can certainly buy them cheaper from several places, including Fantes. If I were buying it as a gift for someone else, or starting a little sideline in Mitteleuropean pastry, I'd go with the German pan. Otherwise, I'd keep the cost down.

Friends don't let friends buy non-stick,
BDL