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Basque Goxua

4 people
Easy

Prep time
30 mins

Cook time
20 mins

Total time
50 mins

Javier De La Hormaza

Recipe provided by

Javier De La Hormaza

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Ingredients

For the sponge:
2 large eggs
60g caster sugar
60g plain flour
½ tsp vanilla extract
For the rum syrup:
75ml water
60g caster sugar
30ml dark rum
For the vanilla custard:
400ml whole milk
1 vanilla pod, split lengthways
4 large egg yolks
75g caster sugar
30g cornflour
For the whipped cream:
250ml double cream
30g icing sugar
To finish:
4 tbsp caster sugar

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Introduction

Goxua is a wonderfully indulgent Basque dessert made with layers of whipped cream, soft sponge soaked in a light rum syrup and silky vanilla custard, finished with a crisp layer of caramelised sugar. Originally from Vitoria-Gasteiz, Goxua – meaning sweet in Basque – is all about contrasting textures. Dig your spoon through the crunchy caramel top and you reach the creamy custard, syrup-soaked sponge and light whipped cream underneath. Served in individual glasses, it makes an impressive yet surprisingly simple dessert for a dinner party.

Method

Preheat the oven to 180°C/160°C fan. Whisk the eggs, caster sugar and vanilla for 4–5 minutes until very pale, thick and fluffy. Gently fold in the flour, then spread the mixture onto a small, lined baking tray. Bake for 10–12 minutes until lightly golden and springy to the touch. Allow to cool before cutting out four discs to fit your serving glasses. For the syrup, bring the water and sugar to a simmer for 2 minutes, remove from the heat, stir in the rum and leave to cool.
Heat the milk and vanilla in a saucepan until just below boiling. In a bowl, whisk the egg yolks, caster sugar and cornflour until smooth. Slowly pour the hot milk onto the yolks while whisking continuously, then return everything to the saucepan. Cook over a low-medium heat, stirring constantly, until you have a thick, silky custard. Transfer to a bowl, cover the surface and leave to cool. In a separate bowl, whip the double cream and icing sugar to soft peaks.
Divide the whipped cream between four glasses. Place a sponge disc over the cream and generously spoon over the rum syrup, allowing it to soak into the sponge. Top with a generous layer of cooled vanilla custard and chill for at least 1 hour. Just before serving, sprinkle each Goxua with an even layer of caster sugar and caramelise with a blowtorch until golden and crisp. Leave the caramel for a minute to harden, then serve.