Goxua style cake with Thermomix

Preparation of Goxua style cake with Thermomix

GENOVEAN

1. We turn on the oven at 180°, heat up and down
2. Butterfly in blades, eggs and sugar in the glass,
3. 3 minutes / 37°C / speed 4
4. when finished, others
5. 3 minutes / speed 4
6. but no temperature Add the flour and salt
7. 5 seconds / speed 3
8. remove the butterfly and finish mixing with a spatula. We overturn the mold, mine 22 cm, lined base with baking paper, bake about 12/15 min (or until the toothpick is checked, it comes out clean).
9. Remove and let cool on a wire rack

SYRUP

1. Heat the water together with the sugar, stir and add the liquor. we booked

CUSTARD CREAM

1. Everything in the glass
2. 7 minutes / 90°C / speed 4
3. then,
4. 5 seconds / speed 10
5. Pour into a bowl and add the drained gelatin (previously hydrated in cold water), stir and cover with skin film (in contact with the cream), so as not to create a crust, let cool

WHIPPED CREAM

1. Butterfly in blades, add the cream and sugar, mount at speed 3.5. we booked

CAKE ASSEMBLY

1. If you have opted for the Genoese, I have used a 20 cm diameter hoop, since the Genoese is 22, I have put my hoop on top and cut off the excess.
2. Place the ring or mold on the serving tray (as in my case), or on baking paper, place the Genovese disc, syrup, add the cream, smooth and place in the fridge for 1 hour, so that it takes on more body
3. After that time, we take it out of the fridge and add the pastry pan, smooth it out and leave it in the fridge until consumption, better for a few hours.
4. I have left it overnight.
5. The next day, always before unmolding, I put it in the freezer for 2 hours, then unmold, pour the brown sugar over the surface and burn with a kitchen torch. And I’m done decorating
6. THE ONLY LEFT IS TO ENJOY, GOOD APPRECIATION