Quesadilla Salvadoreña is a moist, sweet, pound cake. The key to this recipe is using good quality Parmesan cheese. Buen provecho!
Ingredients
- eggs, separated: 3 piece (divided)
- white sugar: 1 cup
- butter: 0.5 cup (melted)
- Parmesan cheese, finely: 1 pack (4 ounce pack, grated)
- sour cream: 0.75 cup
- baking powder: 1 tsp
- rice flour: 1 cup
- sesame seeds: 1 Tbsp (to taste)
Metric Conversion
Stages of cooking
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Gather all ingredients. Dotdash Meredith Food Studios
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Preheat the oven to 350 degrees F (175 degrees C).
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Beat egg whites in a glass, metal, or ceramic bowl until firm but not stiff. Dotdash Meredith Food Studios
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Combine sugar and melted butter in a large bowl; beat on high speed until creamy. Dotdash Meredith Food Studios
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Mix in egg yolks until well blended. Dotdash Meredith Food Studios
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Gradually mix in Parmesan cheese. Add sour cream and baking powder; beat until batter is smooth. Dotdash Meredith Food Studios
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Sift rice flour over batter, then fold it in with a spatula. Fold in egg whites. Dotdash Meredith Food Studios
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Pour batter into a 9x13-inch glass baking dish. Sprinkle sesame seeds on top. Dotdash Meredith Food Studios
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Bake in the preheated oven until golden brown on top and a toothpick inserted into the center comes out clean, about 38 minutes.
