60 min
Cuisine type: Basque cuisine
Temperature: Cold
Type of dish: Dessert
Allergens
Eggs
Eggs
Gluten
Gluten
Milk
Milk
Nuts
Nuts
Peanuts
Peanuts
Sulfites
Sulfites
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)
Fiber 0.45 g
Saturates 10.54 g
Monounsaturated fatty acids 5.7 g
Polyunsaturated fatty acids 1.06 g
Cholesterol 185.32 mg
Calcium 91.41 mg
Iron 0.98 mg
Zinc 0.81 mg
Vitamin A 194.5 ug
Vitamin C 0.73 g
Folic acid 21.8 ug
Salt (Sodium) 104.8 mg
Sugars 34.88 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.