A terrible dream of any culinary specialist and the phenomenon is not uncommon – a failure of technology or an unsuccessful recipe, and now the cake is ruined. Beautiful on the outside, but completely damp on the inside. How to fix the situation?
If you pierce a seemingly finished cake with a skewer, you see that it is raw, reduce the temperature without taking the cake out of the oven, and cover it with paper or foil.
You can lower the mold lower so that the top does not heat up. But in general, you need to take into account the properties of the oven and understand how it distributes the temperature.
Another option is to put a bowl of water below the unbaked pie, and grease the top with milk.
If raw middle is a constant for your oven, buy a mold with a hole in the middle.
And put the pies only in an already preheated oven, bakes at a temperature not higher than 180 degrees.