Even if your cake starts to gilry, don’t remove it before the recommended time to allow the filling to thicken. To prevent the crust from getting too blackened, it is recommended to cover it halfway through cooking, with parchment paper. Take a big shot and carve out the center, as only the crust needs to be covered. When the cake is half-cooking, put the piece of baking paper on your cake and let it cook.
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