Ingredients for the cake:
One 150 g tin of cabello de ángel (spaghetti squash jam)
§ 12 mantecados
§ 1 package of sobaos or Soletilla cakes
§ Syrup§ Ground cinnamon
§ Icing sugar
Ingredients for the syrup:
§ 5 tbsp sugar
§ ½ litre of water
Ingredients for the custard:
§ 4 whole eggs
§ 200 g sugar
§ One lemon rind
§ 1 ltr milk
§ ½ cinnamon stick
§ 100 g flour
Method for the custard:
Heat the milk in a saucepan with the lemon rind and cinnamon stick.
While it heats, mix the eggs and the sugar and flour (or corn flour) in bowl, adding with a few drops of vanilla or a pinch of vanilla sugar, until smooth.
When the milk is hot (do not allow to boil), remove the lemon rind and cinnamon stick and add the mixture in the bowl to the milk.
Continue to heat over a low heat, stirring constantly, until it becomes the consistency of a custard. Set aside when done.
Method for the cuajada:
Next, crush the mantecados with a fork.
Then place successive layers of mantecados, spaghetti squash jam, Soletilla cakes and custard in a serving dish, preferably of the typical Granada pottery variety, as follows:
Cover the bottom with a layer of crushed mantecados.
Follow with a layer of spaghetti squash jam and a layer of Soletilla cakes. If you are using sobaos, cut them in half lengthwise to make them thinner.
Pour the syrup you made over the layer of cakes and add a layer of custard on top.
Add another layer of mantecados, spaghetti squash jam, cakes drenched in syrup and custard, ending with a layer of mantecados.
To decorate, sprinkle a layer of powdered sugar over the top and use the powdered sugar to draw the shape of pomegranate.
Refrigerate for half an hour before serving.
Always use a wooden spoon for stirring.
Serve in the traditional Fajalauza dish that is typical of Granada.
Store in the refrigerator.