Description
Quesadilla Salvadorena is a moist, sweet, cheese pound cake. The key to this recipe is the type of cheese used, Parmesan cheese. I invented this recipe to match the pre-made quesadilla you find at the grocery stores. Buen provecho!
Ingredients
- 3 eggs, separated
- 1 cup white sugar
- ½ cup butter, melted
- 1 (4 ounce) package Parmesan cheese, finely grated
- ¾ cup sour cream
- 1 teaspoon baking powder
- 1 cup rice flour
- 1 tablespoon sesame seeds, or to taste
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Beat egg whites in a glass
- metal
- or ceramic bowl until firm
- but not stiff.
- Combine sugar and butter in a large bowl; beat with an electric mixer on high speed until creamy. Mix in egg yolks until well blended. Mix in Parmesan cheese gradually. Add sour cream and baking powder; beat until batter is smooth.
- Sift rice flour over batter; fold in with a spatula. Fold in egg whites with the spatula.
- Pour batter into a 9×13-inch glass baking dish. Sprinkle sesame seeds on top.
- Bake in the preheated oven until golden brown on top and a toothpick inserted into the center comes out clean
- about 38 minutes.
Prep Time: 20 mins
Cook Time: 38 mins
Total Time: 58 mins
Servings: 12