Savor Spain

We continue our trip for every region of Spain and today we land in Álava (Spanish) or Araba (Basque), one of the three provinces of the Basque Country with Vitoria-Gasteiz as its capital city.

A region full of history, with megalithic monuments, Roman remains, medieval castles and much more.

Also very popular as a wine region, being part of Quality Designation of Origin Rioja, “Rioja Alavesa“, the oldest designation in Spain and the DO Txakoli de Álava / Arabako Txakolina.

Don´t miss the Salt Valley of Añana, a natural salt landscape with over 7000 years old where since the Ancient Romans it´s been exploited until today. That´s how we have one of the most gourmets salt in the world.

And food? If you been in the Basque Country before you should know there´s a lot of good food and passion for cooking in the whole region. One day we will talk about the “txoko” culture. Álava is famous for some of the best grain pulses like the “alubia pinta alavesa“, the vegetables like potatoes, borage, “perretxikos” (mushrooms), fish like cod and offal such as lamb trotters, pig trotters, beef tripe stew, etc.

For our recipe today we bring a classic dessert: Goxua (Sweet in Euskera). There´s few version claiming the origin of this dessert but it´s Luis López de Sosoaga, fourth-generation of the family pastry shop business who said he created this dessert in 1976 inspired by the “crema catalana“. Don´t be scared of so many elaborations, it´s so easy to prepare.

Ingredients for 6 pax

For the Sponge base:

• 2 eggs
• 60 gr sugar
• 1/2 vanilla pod or 1 teaspoon vanilla essence (optional)
• 60 gr flour for cakes/pastry

Elaboration:

1. Preheat your oven at 190C with heat both sides.
2. Whisk the eggs, sugar and vanilla until it doubles its size.
3. Add flour and mix with a spatula until you have a smooth paste.
4. Transfer to a tray, with baking paper, and bake for 15-20 minutes at 180C
5. Cool down and reserve.

For the Custard:

• 3 egg yolks
• 70 gr sugar
• 500 ml milk
• 2 tablespoons corn flour or Maizena
• 1/2 vanilla pod or 1 teaspoon of vanilla essence

Elaboration:

1. Save 100 ml of milk to dilute the Maizena in a glass and put the rest of the milk in a pot to heat, with the vanilla.
2. In a bowl, mix egg yolks and sugar.
3. Add the warm milk to the bowl, mix and add the diluted Maizena.
4. Bring back to the pot and cook, while stirring with a spatula, until the mix is thick.
5. Transfer to a container, clingwrap and keep in chiller.

For the sugar Syrup (optional):

• 100 gr brown sugar
• 100 ml water
• 30 ml rum

Elaboration:

1. Combine water and sugar in a pot and bring to boil. Mix.
2. Cool down and once it´s slightly warm, add the rum and cool down.

For the Whipped Cream:

• 250 ml whipping cream
• 1 tablespoon sugar

Elaboration:

1. In a bowl, combine both ingredients and whisk until the cream its fluffy and hold its shape.

To finish the Goxua (finally):

1. Get the recipient ready where you´re going to serve Goxua: a cake mold, individual recipients, in a short glass, etc.
2. Place some whipped cream on the bottom of the used recipient.
3. With a clean brush, dip in the rum syrup and brush the sponge before cutting it.
4. Cut the sponge accordingly the shape of the used recipient and place it on top of the whipped cream without pushing.
5. Add the custard on top of the sponge.
6. Sprinkle some sugar and caramelize with a blowtorch or with the grill function of your conventional oven.