Kuchenteig gleichmäßig aufgehen lassen?

I found something in the Tortenboutique, look, it sounds very good, maybe it can be done without the Hubbel in the middle. This is always annoying and I wish You good luck when the visit comes that the cake is great.

Good luck and happy Christmas 🎄

TortenBoutique

Baking without lift

You know that all, you bake a cake and the result is a mountain. Outside, the cake is not as high as it should be and in the middle it is too high, perhaps even burst. But if you want to cover the cake with fondant, then the goal is a cake that is as smooth as possible on the top. The smoother side of the cake is actually always the bottom after baking. So you revolve the cake most expediently before pouring in and covering in, so the very smooth side is up. Nevertheless, the problem with the crank remains. He’s downstairs and the cake isn’t stable, it’s shaking back and forth. Therefore, a part of the upper side must be cut off before turning around in order to prevent this. This means that the cake may no longer have the desired height. However, if you bake the cake directly so that the cake rises as evenly as possible, you can turn around the cake when it is chilled out and start to spread with it. Because the cake rises so irregularly because baking molds made of metal are very good heat conductors and thus the heat of the oven reaches the edge of the cake particularly quickly. As a result, the cake is baked very quickly on the edge and can then no longer go up there. But with a few tricks, everything can be prevented.

Furnace temperature

Lowering the temperature in the oven gives the cake the possibility to bake more slowly and thus the dough can warm more evenly. A temperature of 160° C./lower heat is usually sufficient. This increases the baking time, but the cake usually bakes much more evenly. So it’s always necessary to sample a stick. This means putting a wooden stick in the middle of the cake and pulling it out again. When the cake is baked, no dough remains on the stick, it is not finished yet, the raw dough is hanging on the stick. The baking time can extend by half an hour.

Insulation

In the insulating method, a strip of aluminum foil is placed around the outer side of the baking mold, into which wet kitchen paper is folded. To do this, you are best suited to a strip of aluminum foil that fits exactly the baking mold from the length. Wet kitchen paper is then placed on the aluminum foil and then folded along such that the strip has exactly the width that corresponds to the height of the baking mold. This strip then puts you around the baking mold, the ends can be clamped together with a fold-back clamp or another metal clamp. Here, the baking time is also extended by about 10 to 40 minutes, depending on the type of cake. It is important that the ends of the strip do not overlap. Otherwise, the dough is not baked as far as the other places at the places where it is placed on top of each other.

Ignore preheating time

By ignoring the preheating time of the oven and by doing the cake already in the oven when you start the oven, the metal mold and the dough can come together and slowly to the required temperature. Because when the cake comes directly into the preheated oven, the temperature immediately goes into the metal of the baking mold and the edge of the cake is baked very quickly. Larger cakes can still not be baked out from outside, sometimes inside, but in such a case it is necessary to bake the cake faster from the middle.

Flowers

Another trick to bake the cake in the middle a bit faster is to put into the middle of the cake metal. There is the possibility to place a flower nail (or even depending on the size of the cake several) of metal in the middle of the baking mold before the dough is filled into the mold. The stick of the flower nail then shows up and should be somewhat higher than it will be the cake after baking. After baking, the cake is pushed onto a rust and the flower nail is carefully turned out again.