Today I am giving you a Basque layer dessert. It consists of three layers: the bottom is whipped cream, followed by a light sponge cake or lady fingers soaked in rum, and the top is a vanilla custard, which has some caramelized sugar. Just as with crème brûlée you want this crackling top with caramelized sugar. The dessert was invented by the pastry maker Luis López de Sosoaga in the Spanish town named Vitoria. He invented this dessert as the Basque answer to crema catalana. The dessert is now popular in all of Spain. It is strikingly similar to the Argentinian dessert named postre borracho, but is usually served as single servings and does not use the caramel cream named dulce de leche.
