Torta de Pastores Recipe (Colombian Cheese and Rice Pudding Cake)
Ingredients
- 4 cups of rice pudding
- 3 cups of bizcochuelo or sponge cake crumbs
- ¼ cup of butter melted
- ¾ of cup of white cheese or queso blanco shredded
- 4 large eggs beaten
- 2 teaspoons of ground cinnamon
- ½ cup of raisins soaked in warm water for 30
- minutes
- 1 teaspoon vanilla extract
- ¼ teaspoon of ground nutmeg
- ½ cup of Moscatel or Oporto wine
- Pinch of salt
Instructions
- Preheat an oven to 325°F. Lightly butter a large baking pan.
- Drain the raisins and place in a large mixing bowl. Add all the remaining ingredients and mix well until well combined.
- Pour the mixture into the prepared pan and bake for about 25 to 30 minutes. Transfer the pan to a wire rack and let cool for about 15 minutes, then release the pan sides and slide the cake onto a serving plate. Serve warm or cold.
Notes
Make the rice pudding and sponge cake the day before. It will be easier to assemble the cake the next day.
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