Pork rinds cake :: Coca de chicharrones

On monday we had the day off because it was feast day of St. John the Baptist. In Spain it is celebrated on the night of the 23rd of June. Besides the Saint we also celebrate the summer solstice. It's a very popular fesitve day: families gather together, friends meet up at the beach and make bonfires and we all throw firecrackers!!

As usual, we celebratre this day with a special dessert called "Coca de Sant Joan". There are 2 types: one based on cream and the other one based on pork rinds. I'll go for the second one which matches perfecly with a cold glass of cava!

Ingredients

• 1 ready rolled puff pastry
• 250 gr of pork rinds
• 100 gr of sugar 
• 1 egg
• 50 gr of pinions

Elaboration
I have to mention that this recipe is one of the quickest ones I ever made! On top of that the result is almost like professional pastry shops.

First of all, pre-hit the oven at 180º. Unroll the puff pastry and stretch it a little bit. Grab a fork and prick it because we don't want it to blow.
Paint the puff pastry with the egg so the pork rinds won't move and will stick on the base.
Now crush the pork rinds.

As I told you, I use a machine to it but you can easily make it with your hands.

Spread the pork rinds over the puff pastry.

Do the same with the sugar. Make sure all the cake is covered. Do the same with the pinions

Put the cake directly to the oven for 15-20 minutes and that's all!

Although you read pork I can tell you it's not a heavy dessert which make it perfect after any meal (if you want to add some sugar to your body ;)

Enjoy Spanish Kitchenetters!

Font: recipe by a friend of mine :)