Place the form in a cold oven. Set the temperature to 120-130°C and bake the dessert until ready. The baking time is about 30 minutes, but be guided by your oven. Do not increase the temperature, so as not to form a very ruddy crust, it will spoil the impression. I define readiness as follows: I shake the form slightly. If the middle "shakes", it is not ready yet. If the middle is elastic, then it is ready.In the oven, the dessert rises strongly, but when it cools down to the previous level.