Chef’s Tip: Prevent fruit from falling to the bottom of the pan during cooking

Although good, cakes, whether sweet or savoury, often surprise us with their poorly distributed toppings. We’ll give you all the right tricks to make your cake look good inside.

The good thing about cakes is that you can put just about anything in them, with results that are, for the most part, honourable. The problem is that the said ingredients tend to do anything during baking. You see, it seems that one of the characteristics of cake fillings is itchy: the pieces fall to the bottom of the cake instead of being spread out properly. So even though the cake is delicious, sometimes you’re disappointed with the visual aspect, but how can you avoid that?

Do not panic, after reading these tips your cakes and other cakes seem to come from cooking magazines ultra-class.

Flour me all this

The best known method is the flour method. This involves coating your topping with flour before incorporating it into the cake preparation. The best way to do this is to fill a small sachet with flour, into which you put your filling. Shake well and then sift it to remove the excess.

If your filling is made of raisins or candied fruit, a small preliminary step is necessary: soak them in water with a little rum (optional), then wring them out before you flour them too.

Nanie’s cake cooks, where you can see that the dried tomatoes and tomme have fallen to the bottom of the cake.

Cover your backs with a pastry that’s on top.

If despite the flour, your filling tragically remains at the bottom of your pan, the problem may lie in your dough. The dough must be too liquid and cannot support the weight of your filling, which is much heavier (especially if it is fruit). To find your way around, your dough must be so firm that it cannot be poured into your mould (you will need to use a spoon). Then thicken it by adding a little flour.

The virtues of a good fridge

The best, according to professionals, is to let the dough rest with the filling for half an hour before baking. This will make the dough “harder” and prevent the filling from falling off.

For chocolate chip cakes (which also tend to fall off), put your chocolate bar in the freezer a little before you start baking, then break it (without removing the foil) with a hammer (having made sure to wash it anyway). The nuggets, still frozen, will settle much better in the dough.

The art of arrangement (the D system)

If you don’t have time to take all these precautions, you can always place your filling on top of the dough, previously poured into the pan, and press it lightly with your finger. The filling will then come down by itself and give a homogeneous effect. This technique works particularly well for chocolate chips!