Spanish cuisine · Desserts & Sweets

Goxua

Basque layered dessert of whipped cream, syrup-soaked sponge cake and pastry cream under a crisp caramel crust.

Ingredients · for 6 servings

• 1 sponge cake base (approx. 300 g)
• 400 ml cream
• 500 ml whole milk
• 4 egg yolks
• 120 g sugar
• 40 g cornstarch
• 1 cinnamon stick
• 1 organic lemon (zest)
• 100 g sugar for the caramel
• 100 ml water
• 2 tbsp brandy

Instructions

1. For the pastry cream, bring the milk to a boil with the cinnamon stick and lemon zest, let steep for 10 min. and remove both.
2. Whisk the egg yolks, 120 g sugar and cornstarch until smooth, slowly stir in the hot milk, return to the pot and cook for 2 min. at a boil, stirring, until the cream clings thickly to the whisk; let cool covered.
3. Whip the cream until stiff and spread 2 cm high over the bottom of six glasses or a flat dish; chill for 15 min. so the layer holds firm.
4. Cut the sponge cake into 1 cm thick slices, drizzle with 100 ml water, 1 tbsp sugar and the brandy, and lay them precisely over the cream.
5. Spread the cold pastry cream evenly on top and chill the dessert for 2 hrs. until fully set.
6. Cook the remaining 100 g sugar with 2 tbsp water over medium heat for 6–8 min. into an amber caramel, pour thinly over the cream and serve as soon as the crust has set.