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.