Pork Rind Cake

Butter the mold and preheat the oven to low temperature

Place the pork rinds and water in a saucepan and cook over high heat, stirring with a wooden spoon until the pork rinds dissolve and the mixture comes to a boil

Let it cool slightly

In a bowl, whisk together the whole eggs and yolks

Add the ground almonds and cornstarch and mix well

Combine this cream with the saucepan's contents

Bring everything to medium heat and cook, stirring constantly, until it thickens (about 5 minutes)

Place in the mold and bake until, when a toothpick is inserted into the cake, it comes out dry (about 20 minutes)

Let it cool, remove from mold, and dust with confectioner's sugar

Serve chilled in cubes.