For an even richer flavor, consider using browned butter instead of melted butter. Ensure your Parmesan cheese is finely grated; this helps it incorporate seamlessly into the batter. Be gentle when folding in the egg whites to maintain a light and airy texture. If you don't have rice flour, you can substitute with all-purpose flour, but the texture will be slightly different. To prevent the top from browning too quickly, tent the baking dish with foil during the last 15 minutes of baking.
Quesadilla Salvadoreña
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PREP TIME20 mins
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COOK TIME40 mins
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TOTAL TIME1 hrs
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SERVING12 People
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VIEWS168
Embark on a culinary journey to El Salvador with this exquisite Quesadilla Salvadoreña. More than just a cake, it's a symphony of sweet and savory notes, where the humble Parmesan cheese elevates this moist pound cake to new heights. Each bite is a testament to the magic of simple ingredients transformed into a delectable masterpiece. Buen provecho!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate29 g
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Cholesterol81 mg
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Fiber0 g
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Protein6 g
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Saturated Fat9 g
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Sodium248 mg
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Sugar17 g
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Fat15 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 5 mins Prepare: Gather all your ingredients and ensure they are measured accurately. (5 minutes)
02 Step
Recipe View 5 mins Preheat: Preheat your oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch glass baking dish. (5 minutes)
03 Step
Recipe View 7 mins Whip Egg Whites: In a clean, dry glass, metal, or ceramic bowl, beat the egg whites until they form firm, but not stiff, peaks. Set aside. (7 minutes)
04 Step
Recipe View 5 mins Cream Butter and Sugar: In a large bowl, combine the sugar and melted butter. Beat on high speed with an electric mixer until light and creamy. (5 minutes)
05 Step
Recipe View 3 mins Incorporate Yolks: Mix in the egg yolks, one at a time, until well blended. (3 minutes)
06 Step
Recipe View 5 mins Add Cheese and Sour Cream: Gradually mix in the finely grated Parmesan cheese. Add the sour cream and baking powder; beat until the batter is smooth and well combined. (5 minutes)
07 Step
Recipe View 7 mins Fold in Flour and Egg Whites: Sift the rice flour over the batter, then gently fold it in using a spatula. Be careful not to overmix. Gently fold in the beaten egg whites in two additions, ensuring they are evenly distributed. (7 minutes)
08 Step
Recipe View 40 mins Bake: Pour the batter into the prepared baking dish. Sprinkle the sesame seeds evenly over the top. Bake in the preheated oven until golden brown and a toothpick inserted into the center comes out clean, about 35-40 minutes. (40 minutes)
09 Step
Recipe View 15 mins Cool and Serve: Let the Quesadilla Salvadoreña cool in the baking dish for at least 15 minutes before slicing and serving. Enjoy! (15 minutes)
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Rozella Jerde
Jun 2, 2025This recipe is fantastic! The Parmesan cheese adds such a unique and delicious flavor. My family loved it!
Kolby Hammes
May 31, 2025I tried this recipe with almond flour instead of rice flour and it worked great for a gluten-free version!
Ella Stoltenberg
Apr 17, 2025Easy to follow and the result was a moist and flavorful cake. Will definitely make this again!
Janelle Wuckert
May 23, 2024I was a bit skeptical about the cheese, but it turned out amazing! The texture was perfect, and it wasn't overly sweet.