First, apply room temperature butter to the crease mold and put it in the refrigerator to prepare the mold in advance. Then, beat the eggs in a bowl and mix well with plum jam. Mix it well so that there are no lumps of plum jam.

Add unsweetened yogurt and mix well; add sifted flour, almond flour, veso, vepa, cinnamon and nutmeg; mix roughly until no powder is visible. Nutmeg can be omitted. Please add cinnamon.

Melt here, add moderately cooled butter and mix with whisk to a certain extent. When mixed to a certain extent, add the cut walnuts and mix them smoothly. Melt butter can be replaced with vegetable oil. When you replace it with vegetable oil, it's good to mix it well with oil before adding powder

For smooth dough, pan it into a pre-prepared mold and drop it on the floor several times to arrange the dough. I think the sweetness will change depending on the jam you used To match the sugar content, dip it in the dough and taste it. If the taste of the dough is slightly less sweet than the desired sugar level, it is the perfect sugar level. As it's being baked, the moisture evaporates and becomes sweeter. However, if it is not too sweet, add sugar powder or jam as much as you want and mix, or grind sugar finely. Or pan the dough in half and place the jam in the middle. And you can cover it with the remaining dough and bake it.

Bake in a preheated oven at 170-180 degrees for about 40 minutes. The baking time can vary from oven to oven If it's clean, it's all cooked. Remove from mold and cool.