24 de junio de 2025

Irresistible Fusion: Combining Spanish Turron and Modern Baking Techniques in Bizcocho de Turron con Mambo

Indulge in the perfect blend of traditional Spanish flavors with a modern twist in this delectable Bizcocho de Turron con Mambo. This fusion dessert combines the rich, nutty flavors of Spanish turron with the light and fluffy texture of a classic sponge cake. The result is a mouthwatering treat that will leave your taste buds begging for more.

Ingredients:

1 cup all-purpose flour

1 tsp baking powder

1/2 tsp salt

1/2 cup unsalted butter, softened

1 cup sugar

4 eggs

1 tsp vanilla extract

1/2 cup milk

1 cup crumbled Spanish turron

Preparation:

1. Preheat the oven to 350°F (180°C).

2. In a medium bowl, sift together the flour, baking powder, and salt. Set aside.

3. In a large mixing bowl, cream together the butter and sugar until light and fluffy.

4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, until well combined.

6. Gently fold in the crumbled Spanish turron until evenly distributed throughout the batter.

7. Pour the batter into a greased and floured cake pan.

8. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

9. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

10. Serve the Bizcocho de Turron con Mambo with a dollop of whipped cream or a scoop of vanilla ice cream for a truly irresistible dessert experience.