PUT INTO PRACTICE OUR RECIPE MADE IN Valle del Cauca

SHEPHERD CAKE

  • 5 Servings

  • Ingredients

  • 2 cups of crumbled sponge cake
  • ¾ cup of sweet wine
  • 3 cups of rice pudding prepared
  • 4 eggs
  • ½ teaspoon grated nutmeg
  • Preparation



  • 1 teaspoon ground cloves
  • 1 teaspoon ground cinnamon
  • 4 tablespoons butter, melted
  • 1 cup crumbled white or peasant cheese
  • ½ cup raisins

Preheat the oven to 350 ° F / 175 ° C. Grease a round mold 22 cm in diameter, if you wish you can line the mold with greased lining paper to make it easier to remove. In a large bowl, place the sponge cake with the sweet wine and mix. Add the rice with the beaten eggs with the spices, the rest of the ingredients and mix well. Pour into pan and bake 45 minutes or until toothpick inserted comes out clean. Let cool, unmold when warm.