Goxua Recipe: 5 Irresistible Secrets to Perfect it
The Basque Country is well known for its world-class cuisine, but desserts from this region are often overlooked in favor of pintxos or savory dishes. Among its sweetest gems lies Goxua, a layered custard dessert that translates simply as “sweet” in Basque. The dish is an elegant combination of pastry cream, sponge cake, whipped cream, and caramel syrup. Despite this rich list of flavors, the preparation is straightforward, which is one of the reasons why Goxua continues to win admirers both in the Basque Country and abroad.
Ingredients
For the pastry cream
- 500 ml whole milk
- 4 egg yolks
- 100 g sugar
- 40 g cornstarch
- 1 vanilla pod or 1 tsp vanilla extract
For the sponge cake
- 4 eggs
- 120 g sugar
- 120 g flour
- Or use 200 g of store-bought sponge or ladyfingers as a shortcut
For the whipped cream
- 250 ml heavy cream minimum 35% fat, well chilled
- 40 g powdered sugar
- For the caramel
- 100 g sugar
- 3 tbsp water
Instructions
- Prepare the pastry cream:Heat milk with vanilla. In a separate bowl, whisk egg yolks with sugar and cornstarch. Slowly add the hot milk, whisking constantly, then return to the pot and cook until thick. Chill before using.
- Bake or prepare the sponge cake:A basic sponge or génoise works best. Slice it into thin layers.
- Whip the cream:Beat chilled heavy cream with sugar until soft peaks form.
- Make the caramel syrup:Heat sugar in a pan until golden brown. Add a splash of water to loosen, being careful of steam.
- Assemble the dessert:Begin with a layer of sponge cake at the bottom. Add a generous layer of pastry cream, then whipped cream. Drizzle caramel on top. Repeat if serving in larger bowls or assembling as a cake.