正宗美味的🥭柚子好“芒” - 芒果柚子蛋糕🍰怎么做

柚子与芒果的味觉碰撞
果粒与酸奶的口感体验
快来尝试一下这个奇妙的夏日组合吧⛱
还是无麸质的配方哟😉

用料  

🥭柚子好“芒” - 芒果柚子蛋糕🍰的做法  

1. 把冻干芒果压缩，备用
   Crush the freeze dried mango for later use

2. 将椰子油和糖倒入大碗中，搅拌均匀
   Mix the coconut oil and sugar in a large bowl

3. 加入酸奶，搅拌均匀
   Add in the yoghurt and mix well

4. 加入蛋液，搅拌均匀
   Add the eggs and mix well

5. 筛入无麸质面粉、椰子粉和泡打粉
   Sift in gluten free flour, coconut flour and baking powder

6. 用刮刀翻边均匀成面糊
   Mix into a smooth batter

7. 加入冻干芒果
   Add in the crushed freeze dried mango

8. 加入柚子汁，搅拌均匀
   Add in the yuzu juice and mix well

9. 在烤盘上铺上油纸，倒入面糊
   Pout the batter onto a baking tray lined with baking paper

10. 将面糊在烤盘中均匀铺开（约1cm厚），放入预热180 ℃的烤箱烤20分钟左右至金黄色
    Spread the batter on the tray evenly to ~1cm thickness and bake in a 180 ℃  preheated oven for about 20 minutes until golden

11. 出炉后在晾架上晾凉
    Cool the cake on a wire rack after baking

12. 用圆形模具刻出形状
    Use a round cutter to cut out even pieces

13. 奶油制作：在酸奶中加入糖粉和柚子汁，搅拌均匀
    Icing: mix icing sugar and yuzu juice into the yoghurt

14. 在蛋糕胚上均匀涂抹一层奶油后放上下一层蛋糕（根据喜好选择层数）
    Spread some icing evenly onto a layer of cake and repeat a few time depending on the layers wanted

15. 最后用芒果装饰后，就可以享受美味啦
    Finish by decorating with a piece of dried mango 🥭😍

小贴士

这里的烤盘尺寸为 32cm x 22cm
Sized of baking tray used is 32cm x 22cm

蛋糕糊在烤盘上一定要分布均匀，特别要注意外围，不然成品会在中间部分过厚
Spread the batter on the tray, especially on the edges, otherwise the a central parts would be too thick

可以用同等量的低筋面粉代替
Same amount of cake flour can be replaced to non gluten free cakes