OK. Thank you.
I'm wondering if it's just a butter source of moisture for that amount of flour.
When you put 150gr of corn starch and 350g of flour, it would be better to tin the flour for butter, and the cake should not get cracks.
Corn starch gives better binding.
There, one little tip can change a lot.
I wish you all a lot of success in saving meals and treats

Ok. Hvala vam.
Čudim se, da je samo puter izvor vlage za tu količinu brašna.
Kada bi stavili 150gr kukuruzni skrob i 350gr brašna, bolje bi se vezalo brašno za puter, nebi trebalo da kolač dobije pukotine.
Kukuruzni skrob daje bolju vezivnost.
Eto, jedan mali savet može mnogo toga promeniti.
Svako vam dobro želim i puno uspeha u spremanju jela i poslastica