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Conseils de cuisson
Qualité de la cuisson Cause possible Solution
Le dessous du gâteau
est trop clair
Le gâteau n'est pas assez
enfoncé dans le four
Enfoncez le gâteau plus
avant dans le four
Le gâteau se désagrè-
ge (il devient pâteux,
s’arrondit, de l’eau
s’écoule)
La température de cuisson est
trop élevée
Réduisez la température
La durée de la cuisson est trop
courte
Prolongez la durée de la
cuisson
Une température de cuis-
son plus élevée ne permet
pas de diminuer la durée de
la cuisson
La pâte est trop molle Diminuez la quantité de li-
quide Attention à la consis-
tance de la pâte, en
particulier si vous utilisez un
appareil ménager pour mé-
langer
Le gâteau est trop sec La température de cuisson est
trop basse
Augmentez la température
de cuisson
La durée de la cuisson est trop
longue
Diminuez la durée de la cuis-
son
La dorure du gâteau
n’est pas homogène
La température et la durée de
la cuisson sont respectivement
trop élevée et trop courte
Diminuez la température et
prolongez la durée de la
cuisson
La répartition de la pâte n’est
pas homogène
Etalez la pâte de façon ho-
mogène
Le gâteau n’est pas
cuit à la fin de la du-
rée de cuisson
La température de cuisson est
trop basse
Augmentez légèrement la
température de cuisson
68


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