Mooncake cake

Overview

After the Mid-Autumn Festival, there are a lot of mooncakes left at home. They are greasy and sweet. What should I do if I can’t eat them? Use your brain to make a moon cake! The transformed cake was so delicious that family members who didn’t eat mooncakes quickly ate them up.

Tags

• baking
• children
• cake
• birthday
• baking powder
• dried strawberries
• low gluten flour
• mooncakes
• raisins
• whole eggs
• wolfberry
• yogurt

Ingredients

Steps

1. 1 Soak raisins, wolfberries, and dried strawberries in rum until soft.

   

2. 2 The flavor of mooncakes can be chosen according to preference. I prefer the bean paste version. In addition, the five-kernel version contains a lot of nuts, so it will be very good.

   

3. 3 Crush the mooncakes with a food processor.

   

4. 4 Just beat the eggs. Mooncakes are usually very oily and sweet, so there is no need to add any sugar or butter here.

   

5. 5 Pour in the yogurt and mix evenly. Yogurt is a natural fluffing agent, which can ensure the cake is soft and soft.

   

6. 6 Add the mooncake crumbs and mix well with a spatula.

   

7. 7 Sift in the low-gluten flour and baking powder, and continue to mix evenly with a spatula.

   

8. 8 Pour in more than half of the soaked raisins, wolfberries, and dried strawberries, and stir together to form a uniform batter, being careful not to draw circles.

   

9. 9 Introduce into the mold and sprinkle remaining fruit bits on the surface.

   

10. 10 Preheat the oven to 160°C and bake for 35 minutes.

    

11. 11 Unmold while hot.