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EASY COOKING
How to know if the cake is cooked
Prick the cake with a toothpick 10 minutes before the end of the baking
time in the place where it is the highest. If the toothpick remains dry
and no dough sticks to it, you can switch off the oven and use the
residual heat to let the cake finish baking.
The cake collapses
Use less liquid next time, or set the temperature 10 °C lower. You must
keep to the exact stirring times that are given in your recipe.
The cake is nice and high at the edge, but sunken in the middle
Do not grease the edge of the spring form. After baking, loosen the
cake carefully with a knife.
The cake gets too dark on top
Place the cake at a lower rack position in the oven, set the
temperature lower, let the cake bake slightly longer, and, possibly,
use black baking molds.
The cake gets too dark on the bottom
Place the cake at a higher rack position in the oven and set the
temperature lower.
The top of the soufflé is far too dark
Remove the crust. Allow a brown crust to form on the soufflé under
the grill. Do not use Parmesan cheese. This type of cheese browns too
quickly and then tastes bitter. Place the mold slightly lower in the oven
and set the temperature 10 °C lower.
The cookies get stuck to the baking sheet
Place the baking sheet back into the oven briefly and then remove the
cookies immediately.
EN 18
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