Name: Coconut and Pine Nut Cake
Prep time: 45 min
Yield: 12
Cuisine: Española
Ingredients: 1/2 liters cow's milk; 1/2 liters clotted cream; 300 grams cream cheese; 150 grams sugar; 50 grams pine nuts; 50 grams shredded coconut; 2 teaspoons vanilla essence; 2 envelopes curd; sugar, to caramelize the mold; 3 tablespoons orange juice, or lemon

Preparation

45 mins

Low

We toast the pine nuts in the oven until they are golden brown. We take the pine nuts out of the mold and make the caramel. We put the sugar with the 3 tablespoons of orange or lemon juice. We set aside. In the 1/2 liter of cold milk, we dissolve the 2 packets of curd. We put 1/2 liter of liquid cream in a saucepan. We add the cream cheese, 150 grams of sugar, and 2 teaspoons of vanilla essence. We bring it to a boil over very low heat, stirring well until everything is completely melted. When it starts to boil, we add the milk with the curd, continue stirring, let it boil for 2 minutes, and remove it from the heat. We cover the base of the caramelized mold with the pine nuts (when the caramel is cold). Using a ladle, we pour a bit of the mixture on top until they are completely covered. We store it in the fridge for 5 minutes so that the curd sets, and when we pour the rest, the pine nuts won't move from the bottom. We add the grated coconut to the rest of the mixture and stir well. We take the mold out of the fridge and add the rest. We put it back in the fridge for 4 hours until it sets. The Coconut and Pine Nut Delight is ready. To unmold it, we place the mold in hot water to make it easier to transfer it to a plate. We decorate to taste.