A black bottom on a pie is not a death sentence.
While the center is raw and the edges are burning, the cake can still be saved. Just wrap the form in a wet towel and put it in the freezer for 2 minutes.
A sharp change in temperature will stop the burning.
Then you need to carefully cut off the blackened layer with a grater or knife. To avoid repetition, line the bottom of the pan with parchment, and select the oven temperature 10°C lower than that indicated in the recipe.
The reasons for burning often lie in the cookware. Glass dishes heat up more slowly, metal ones – faster.
If the edges brown before the middle, cover them with foil.
Dough with a high sugar content (honey cake, muffins) requires control: sugar caramelizes at 160°C.
A “water bath” will also help: place the mold in a baking tray with boiling water.
For emergencies, a cheese grater will do: it removes only the top layer, preserving the pulp. And if the dessert is still bitter, serve it with vanilla ice cream - the sweetness will cover the shortcomings.
Proper cutting of ingredients helps to ensure even baking. Nuts and dried fruits in the dough should be small, otherwise they will sink to the bottom, causing burning.
Fill the mold 2/3 full: the dough will rise but will not spill out.
Before baking, preheat the oven for 15–20 minutes, otherwise the lower heater works more intensively.
If the top is pale and the bottom is darkening, move the dessert to the top shelf and reduce the temperature.
