Goxua – Basque Layer Dessert

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.

As my parents-in-law as well as sisters-in-law live in the north of Spain, we often get the chance to visit. I feel the cuisine in the north is not as well known. It does have so much to offer.  For example the famous cheesecake from San Sebastian or the delicious potatoes and chorizo stew named patatas a la riojana. It is about high time I introduce this iconic dessert from the Basque country to you. “Goxua” translates as “sweet” or “delicious”. That it is for sure. Often it is served in so-called sidrerias, this are cider taverns. I feel, they somehow fly under the radar and are not as touristic yet. Usually there is a set menu and beef steak or “chuleton” is the main attraction (see picture below). All courses are served with cider. But beware, if you are used to cider from France, or the UK, this is different. The ciders are more bitter, ask for the sweetest first and then go from there, they definitely are closer to vinegar than their counterparts. So far I was fortuntae enough to visit the sidreria named Trebiñu sagardotegia in Askartza close to Vitoria (in the Basque part Álava). I also visited the Sidreria Kaleangora in Pamplona, Navarra. I do recommend both highly.

My husband gets cider, as soon as the glass is full, you need to shout “Txotx!”

Left: Chuleton or in Basque txuleta, the beef steak, is the main attraction if you go to a cidreria, on the right we were served the dessert goxua at the end in the Sidreria Kaleangora in Pamplona

If you go to one of these cider taverns, be prepared to be served large amounts of food. You should go very hungry and preferably enjoy meat. Often one of the first courses is fish (usually cod), and there will be a lot of beef. Basque people take food very seriously. I was passionately informed by the waiter in Pamplona that the goxua dessert was made by hand and from scratch when I inquired. But beware, this dessert is not always served, you may also get some cheese with dulce de membrillo, quince paste as the last course. But I was lucky and happily enjoyed my goxua. If you would like, you can check out the pastry shop in Vitoria Sosoaga where goxua was invented. In this reel you will see it not as a single serving, but as a cake of more than 2 kilos for a large crowd. But now let’s finally get to the classic recipe as single servings.

Print Recipe

Goxua - Basque Layer Dessert

Serves: 4 dessert glasses

Prep Time: 30min – Cooking Time: 10min – Total Time: 40min

Goxua is a Basque layer dessert that consists of a layer of whipped cream, sponge cake, and a vanilla custard. Sugar is then caramelized on top.

Ingredients

• Vanilla Cream
• 2 eggs
• 50 grams of regular sugar
• 25 grams of cornstarch
• 200 grams of milk
• 1 teaspoon vanilla extract
• 
  
• Rum Syrup
• 25 grams of regular sugar
• 25 grams of water
• 25 grams of rum
• 
  
• Whipping Cream
• 200 grams of heavy cream
• 20 grams of regular sugar
• 
  
• 100 grams of lady fingers

Instructions

1

For the custard whisk together eggs, sugar and cornstarch in a bowl and boil the milk aside. Add the milk in a stream to the egg mix, while constantly stirring, then transfer back to the stovetop and bring to medium heat while constantly stirring. After a few minutes the mixture should thicken, then add the vanilla extract and let cool.

2

For the rum syrup bring sugar and water to a boil, simmer until the sugar is dissolved, then add the rum and set aside.

3

For the whipping cream beat both ingredients until stiff.

4

Divide the whipping cream between four dessert glasses that are oven-safe. Cut the lady fingers into smaller pieces and soak in the syrup. Place on the whipping cream, soak with more rum. First beat the vanilla cream until smooth, then also divide between the glasses. You can chill and keep in the fridge for as long as 24 hours. Shortly before serving, sprinkle about one teaspoon of sugar on each dessert and caramelize with a kitchen torch.