📝 About This Recipe
Hailing from the heart of Vitoria-Gasteiz in the Basque Country, Goxua (meaning 'sweet' or 'delicious' in Basque) is a masterpiece of textures and temperatures. This elegant dessert features layers of airy whipped cream, delicate sponge cake soaked in syrup, and a silky pastry cream topped with a crackling caramelized sugar crust. It is a sophisticated yet comforting classic that captures the soul of Spanish pastry craftsmanship.
🥗 Ingredients
Pastry Cream (Crema Pastelera)
- 500 ml Whole milk (full fat for richness)
- 4 large Egg yolks (at room temperature)
- 100 grams Granulated sugar
- 40 grams Cornstarch (sifted)
- 1 piece Vanilla bean (split and seeds scraped)
- 1 strip Lemon peel (avoid the white pith)
Whipped Cream Layer
- 400 ml Heavy whipping cream (very cold, minimum 35% fat)
- 60 grams Powdered sugar (sifted)
Sponge Layer & Syrup
- 12-15 pieces Ladyfingers or Bizcochos de Soletilla (or a thin slice of Genoise sponge)
- 100 ml Water
- 100 grams Granulated sugar (for the syrup)
- 2 tablespoons Dark Rum or Patxaran (optional, for authentic flavor)
Topping
- 1/2 cup Granulated sugar (for caramelizing the top)
👨🍳 Instructions
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1
Begin with the pastry cream: In a medium saucepan, combine the milk, vanilla seeds/pod, and lemon peel. Heat over medium until it just begins to simmer, then remove from heat and let infuse for 10 minutes.
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2
In a separate bowl, whisk the egg yolks and 100g sugar until pale and slightly thickened. Add the cornstarch and whisk until no lumps remain.
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3
Remove the lemon peel and vanilla pod from the milk. Slowly pour a thin stream of warm milk into the egg mixture, whisking constantly to temper the eggs without curdling them.
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4
Return the entire mixture to the saucepan. Cook over low-medium heat, stirring continuously with a whisk or wooden spoon until the cream thickens to a heavy custard consistency (about 5-7 minutes). Do not let it boil vigorously.
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5
Transfer the pastry cream to a bowl and cover with plastic wrap, pressing the film directly onto the surface of the cream to prevent a skin from forming. Refrigerate until completely cold.
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6
Prepare the soaking syrup: Combine 100ml water and 100g sugar in a small pot. Bring to a boil for 2 minutes, remove from heat, and stir in the rum or Patxaran. Let cool.
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7
Whip the cold heavy cream and powdered sugar in a chilled bowl until stiff peaks form. Be careful not to over-beat into butter; it should be airy but firm enough to hold its shape.
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8
Assemble the base: In individual glass bowls or a large glass trifle dish, pipe or spoon a thick, even layer of the whipped cream (about 1/3 of the container's height).
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9
Briefly dip the ladyfingers into the cooled syrup (don't soak them until they fall apart) and place a layer of them directly on top of the whipped cream.
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10
Give the chilled pastry cream a quick whisk to loosen it up, then pipe or spread it over the ladyfinger layer, smoothing the top with a spatula.
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11
Chill the assembled Goxua in the refrigerator for at least 2-4 hours. This allows the flavors to meld and the layers to set.
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12
Just before serving, sprinkle a generous, even layer of granulated sugar over the pastry cream. Use a kitchen blowtorch to caramelize the sugar until it forms a deep amber, crackling crust.
💡 Chef's Tips
Use a kitchen blowtorch rather than the oven broiler to caramelize the top; the broiler will melt the whipped cream layers below. Ensure the pastry cream is completely cold before assembly to prevent it from melting the whipped cream layer. For a lighter version, you can fold a small amount of whipped cream into the pastry cream once it is cold. If you don't have ladyfingers, a simple store-bought sponge cake or pound cake sliced thinly works beautifully. Always caramelize the sugar immediately before serving to ensure the crust stays crunchy.
🍽️ Serving Suggestions
Serve in individual glass ramekins to showcase the beautiful distinct layers. Pair with a small glass of chilled Patxaran (Basque sloe gin) for an authentic experience. Accompany with fresh raspberries or strawberries to add a touch of acidity to the sweet cream. A cup of strong, dark Spanish espresso (café solo) perfectly balances the richness of the dessert. For a festive touch, garnish the side of the plate with a few mint leaves and a dusting of cinnamon.