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Goxua
Layered cream, sponge and custard dessert
Goxua: Vitoria-Gasteiz layered dessert of cream, syrup-soaked sponge, custard and caramel
The name means 'sweet' or 'delicious' in Basque, and goxua was created in Vitoria-Gasteiz in the 1970s, where cafés still serve it in small glasses or terracotta pots. From the bottom up you get whipped cream, a disc of sponge soaked in syrup, thick vanilla pastry cream and a crackling layer of burnt sugar. It is a make-ahead dessert for a Sunday lunch, since the layers need to chill. A common mistake is spooning in custard that is still warm, which melts the cream into a puddle. Chef's tip: caramelise the top just before serving, so the sugar crust is still glassy when the spoon goes in.
- Total time
- 70 min
- Difficulty
- medium
- Serves
- 6
Ingredients
For the sponge
- 3 eggs
- 3 ⅛ oz caster sugar
- 3 ⅛ oz plain floursifted
- ⅓ oz butterfor the tin
For the syrup
- ½ cup water
- 1 ¾ oz sugar
For the pastry cream
- 2 cups whole milk
- 1 tsp vanilla extract
- 3 ½ oz caster sugar
- 1 ⅜ oz cornflour
For the cream and top
- 1 ¼ cups double cream, well chilled
- 1 oz icing sugar
- 6 tbsp caster sugarfor burning
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What you'll need
Fresh ingredients (6)
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Method
0/8 doneStep 1: Heat the oven to 350°F and grease a 20 × 30 cm tray with ⅓ oz butter, then line it with baking paper.
5 minStep 2: Whisk 3 eggs and 3 ⅛ oz caster sugar with an electric mixer for 6–8 minutes, until pale, tripled in volume and thick enough to leave a ribbon trail. Gently fold in 3 ⅛ oz plain flour with a large spoon, keeping as much air as possible.
10 minStep 3: Spread the batter in the tray and bake for 10–12 minutes, until golden and springy when pressed. Cool, then cut out 6 discs the size of your glasses.
12 minStep 4: Boil ½ cup water, 1 ¾ oz sugar and 1 strip of lemon peel for 2 minutes until the sugar dissolves. Cool.
3 minStep 5: Bring 2 cups whole milk and 1 tsp vanilla extract almost to the boil. In a bowl, whisk 4 egg yolks, 3 ½ oz caster sugar and 1 ⅜ oz cornflour until smooth, then whisk in the hot milk. Return everything to the pan and stir over a medium heat for 3–4 minutes, until it bubbles and is thick enough to hold a trail. Cover the surface with cling film and cool completely.
10 minStep 6: Whip 1 ¼ cups double cream, well chilled with 1 oz icing sugar to soft peaks that just hold their shape. Divide among 6 glasses or small pots.
5 minStep 7: Lay a sponge disc on the cream, spoon over the syrup until soaked but not soggy, then cover with the cold pastry cream right to the edge. Chill for at least 2 hours.
5 minStep 8: To serve, sprinkle 1 tbsp of 6 tbsp caster sugar over each pot and burn with a kitchen blowtorch until deep amber and bubbling. Leave for 1 minute to harden.
5 min
Nutrition per serving
- Calories
- 430 kcal
- Protein
- 8 g
- Carbs
- 48 g
- Fat
- 23 g
- Fibre
- 0 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does goxua take?
- About 70 minutes in total: 40 minutes to prepare and 30 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of eggs?
- 1 tbsp ground flaxseed + 3 tbsp water per egg, left for 5 minutes (baking only; vegan).
- What can I use instead of caster sugar?
- Caster sugar, same amount.
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