BIZCOCHO DE MANGO Y VAINILLA

jueves, noviembre 04, 2021

 


Seguimos con los productos de temporada, y el mango es uno de los protagonistas del otoño, por eso hoy os enseño a preparar un bizcocho muy otoñal, un bizcocho de mango y vainilla. Se trata de un bizcocho húmedo, como casi todos los bizcochos que elaboramos con fruta triturada y que está riquísimo con el toque de vainilla que contrasta a la perfección con el mango. Lo he preparado varias veces en casa y siempre triunfa. El alguna ocasión en lugar de triturar el mango lo he puesto en trocitos, no cambiaría nada la receta sólo que si lo ponéis triturado el mango queda más húmeda la masa.


INGREDIENTES:

  • 5 huevos 
  • 250 gr. de azúcar
  • 140 ml. de AOVE (Aceite de Oliva Virgen Extra)
  • 170 gr. de yogur natural
  • 260 gr. de harina de trigo
  • 16 gr. de levadura química
  • 200 gr. de mango triturado (o si lo preferís cortado en dados)
  • 1 cucharadita de esencia de vainilla
  • Azúcar glass para espolvorear





PREPARACIÓN:

Precalentamos el horno a 170º.
Batimos los huevos junto con el azúcar con unas varillas eléctricas (o manuales en su defecto) hasta que blanquee la mezcla y triplique su volumen. Añadimos entonces la esencia de vainilla, el yogur y el aceite. y seguimos batiendo. Añadimos también el puré de mango y seguimos batiendo (en caso de ponerlo en dados tendríais que añadirlo tras añadir la harina).




Tamizamos la harina y la levadura y añadimos con la ayuda de una lengua de silicona para no bajar la mezcla.

Engrasamos un molde (el mío tipo bundt cake) y vertemos la mezcla, damos unos golpecitos en el molde para que se distribuya bien la mezcla y lo introducimos en el horno durante unos 50 minutos aproximadamente o hasta que al pinchar con una brocheta en el interior del bizcocho esta salga limpia.



Sacamos el bizcocho del horno y dejamos enfriar durante 10 minutos dentro del molde, después desmoldamos  y dejamos enfriar totalmente sobre una rejilla.

Una vez frío añadimos el azúcar glass por encima y servimos.


Espero que os haya gustado esta nueva receta.
Feliz jueves.














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    ¿Cuál es el tamaño de huevos que usas? Me encantaría que quedase así de bien.
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