Marisa Montaner

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Marisa Montaner

Coconut and pine nuts cake

Name: Coconut and pine nuts cake
Prep time: 45 min
Cook time: 45 min
Yield: 12
Cuisine: Española
Ingredients: 1/2 liters milk; 1/2 liters whipped cream; 300 grams cream cheese; 150 grams sugar; 50 grams pinon nuts; 50 grams grated coconut; 2 teaspoons vanilla essence; 2 envelopes curd; sugar, to caramelize the mold; 3 tablespoons orange juice, or lemon

45 mins

Low

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Marisa Montaner

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A rich recipe of coconut cake and pine nuts for the most demanding palates.

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Ingredients

12 portions

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Preparation

Toast the pine nuts in the oven until golden brown. We remove the pine nuts from the mold and make the caramel.

We put the sugar with the 3 tablespoons of orange or lemon juice. We reserve

In the 1/2 liter of cold milk, we undo the 2 envelopes of curd. We put in a saucepan the 1/2 liter of liquid cream. We add cream cheese, 150 grams of sugar and 2 teaspoons of vanilla essence. We put it to boil on a very slow heat stirring well until it is all well undone.

When it starts to boil, we add the milk with the curd, continue stirring, let it boil 2 minutes and remove it from the heat.

Cover the base of the caramelized mold with the pine nuts (when the caramel is cold). And with a ladle we toss a little of the mixture over it until it covers them completely. We keep it in the fridge for 5 minutes so that the curd will take effect and so when we throw the rest, the pine nuts in the bottom will not move.

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 Dulce de Coco y Piñones is done. To unmold it, we will place the mold in hot water to make it easier to put it on a tray. We decorate the taste of each one.

TIPS

If you do not like coconut, you can do without it, since the essence of vanilla gives it enough flavor or we can also replace it with 1/2 tablet of nougat de jijona well crushed.