Goxua

60 min

Suitable for vegetarians

Type of dish: Dessert

Temperature: Cold

Cuisine type: Basque cuisine

Seasonal period: All year

Allergens:

Ingredients for 5 portions Calculate portions

Génoise sponge cake 0.2 ud

Basic syrup 0.013 l

Whipped cream with sugar 0.15 l

Sugar 0.005 kg

Eggs 1.6 ud

Sugar 0.048 kg

Plain flour 0.048 kg

Sugar 0.006 kg

Water 0.006 l

Cream 0.15 l

Sugar 0.023 kg

Sterilised milk 0.3 l

Eggs 1.5 ud

Sugar 0.045 kg

Creamed corn 0.027 kg

Cinnamon stick 0.06 ud

Elaboration

For this recipe, the following preparations are necessary:

SERVING

Put the patissiere cream into a piping bag and the whipped cream into another, both with plain nozzles.
Cut the sponge cake into round slices. Soak with the syrup.
Using one of the slices as the base place the whipped cream on top.
Place another slice on top and then add the pâtissière cream on top of that.
Sprinkle with sugar.
Caramelise the sugar with a kitchen blowtorch.
It is possible to decorate the goxua with spun sugar (optional).

Nutritional information (1 portion)

Energy

349.9

kcal

Carbohydrates

41.72

Proteins

8.19

Lipids

16.6

Fiber 0.4 g

Saturates 8.82 g