This recipe has been sent by our friend Luz Maria Lagoa Vives. Hi guys, well, here is the last finished recipe from this morning. Today I bring you a typical cake from the Basque country.
The famous goxua., consists of a Genoese base, filled with cream and pastry, with burnt sugar. I hope you like it, and I encourage you to do it.. ??
Goxua style cake with Thermomix
People
6
Cooking time:
45 minutes
Total Time
45 minutes
Kitchen
Spanish Cuisine
Spanish Cuisine
Category:
desserts with thermomix
Goxua style cake ingredients with Thermomix
BASE
- Genoese disk (you can also replace it with madeleines, sobaos or soletillas, I did not have it and I have chosen to make a Genoese)
- GENOVEAN
- 2 eggs
- 60 grams sugar
- 60 grams flour
- teaspoon vanilla sugar
- pinch of salt
CUSTARD CREAM
- 2 eggs
- 2 yolks
- 500ml milk
- 55 grams cornstarch
- 70 grams sugar
- 1 tablespoon vanilla sugar or vanilla essence
- 3 sheets neutral gelatin
SYRUP
- 75ml water
- 50 grams sugar
- 15 ml rum (or other liquor)
WHIPPED CREAM
- 400 ml cream (to mount)
- 50 grams icing sugar
Preparation of Goxua style cake with Thermomix
GENOVEAN
- We turn on the oven at 180°, heat up and down
- Butterfly in blades, eggs and sugar in the glass,
- 3 minutes / 37°C / speed 4
- when finished, others
- 3 minutes / speed 4
- but no temperature Add the flour and salt
- 5 seconds / speed 3
- 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).
- Remove and let cool on a wire rack
SYRUP
- Heat the water together with the sugar, stir and add the liquor. we booked
CUSTARD CREAM
- Everything in the glass
- 7 minutes / 90°C / speed 4
- then,
- 5 seconds / speed 10
- 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
- Butterfly in blades, add the cream and sugar, mount at speed 3.5. we booked
CAKE ASSEMBLY
- 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.
- 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
- 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.
- I have left it overnight.
- 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
- THE ONLY LEFT IS TO ENJOY, GOOD APPRECIATION