Torta de Pastores is another Christmas holiday favorite of the Valle del Cauca. When I lived in Cali, I used to sell many cakes for people to make this dessert. I got this recipe from my daughter’s very much loved physical education teacher at our school there, Patricia Varela. She is a very good cook, who also taught me to make the Torta de Coco in this chapter.
In a small bowl place the raisins and wine and set aside for 1 hour, or place in a small pot and cook over low heat for 3 to 5 minutes. Set aside.
Preheat the oven to 300º F. In a food processor, process the cheese to a fine grain.
Place egg yolks, butter, cinnamon, and vanilla in the bowl of a mixer and mix on low for 2 minutes. Add the crumbs, raisins, cheese, and arroz con leche.
Place the whites in the clean and dry bowl of a mixer. Add a pinch of salt and a teaspoon of water. Beat on high speed for 2 minutes or until soft and airy.
Add some of the egg white mixture to the yolk mixture; gently fold all the yolk mixture into the rest of the whites.
Carefully pour the batter into 2 buttered and floured 8 inch baking pans or a rectangular pyrex mold or baking pan.
Bake in a preheated 300ºF oven for 25 to 30 minutes or until set. Let cool about 10 minutes before unmolding.
Chef Coach, Food Nutritionist and Cook in Love with Latin Food, Author of six cookbooks. 40+ years of Experience in the Food Industry & Nutrition
...& the Science of Food
Panderos
Pandeyuca
Pandebono
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