Mix the flour with the salt in a bowl. Then boil the water and pour over the flour. Mix with a spoon until homogeneous and place the dough in a churro maker with a fine nozzle. Dose in a tightly closed spiral on baking paper, with a diameter larger than that of the cake tins. Freeze. Fry from frozen in very hot sunflower oil until golden brown. Drain the oil on absorbent paper. Mix the cinnamon and the powdered sugar and sprinkle on the churro wheel that will be previously placed as a base inside the mold.

Boil the milk and add the gelatin, previously hydrated, and the sugar. In a bowl, mix the Quescrem Original and the cream and whip until it becomes a mousse. Add the hot milk to the cream cheese mixture and mix slowly until blended. Pour over the base of the churro, into the mold, and refrigerate for 4 hours. * Can be frozen.