1. First melt the butter in the auxiliary materials in water, and apply them to the bottom of the mold respectively.
2. Then sprinkle with brown sugar, put it in the refrigerator for 30-60 minutes, and let it solidify. The amount of sugar I sprinkled was a little bit too much, and it all shed after baking. But the melted brown sugar and dried fruits taste great
3. Place dried nuts on the bottom of the butter and brown sugar mold. I put cashew nuts, walnut kernels and pumpkin seeds separately.
4. Mix all the powders in the main ingredients evenly, then sieve twice to mix them evenly
5. Put the yogurt and butter in a bowl and heat up with water to melt the butter
6. Pour whipped cream into a large bowl, add egg liquid and mix well,
7. Pour in the mixture of yogurt and butter and mix well
8. Sift in the sieved powder and mix evenly.
9. Pour the cake batter into the mold covered with dried fruits
10. Preheat the oven up and down at 170 degrees for 5 minutes, and bake for about 30 minutes in the oven
11. Baked cake
12. Just flip it upside down. There is a lot of brown sugar used, and the walnut kernels can’t be seen if you put them in the walnut kernels, but they are so fragrant.
Tips:It is better to use a non-stick fixed bottom mold, so that it is easy to demold. Don’t use live molds to prevent the brown sugar and butter from leaking out after melting
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