Quesadilla is our most popular pastry. Our Salvadoran quesadilla is a sweet baked cake with a cake-like texture. It also differs from cheesecakes in the American/European tradition as these types of cheesecakes tend not to include flour or double-acting baking powder. This dessert is truly unique to El Salvador.
1 cup cake flour or 1 cup rice flour, sifted
½ teaspoon double-acting baking powder
1 cup granulated white sugar
1 cup grated Parmesan cheese (Queso duro rallado)
½ cup heavy cream or sour cream
4 ounces (1 stick) unsalted butter, or margerine, melted, set aside at room temperature
2 tablespoon sesame seeds
Preheat the oven to 350ºF. Combine the flour and double-acting baking powder, sift again, and set aside.
Grease a 10-inch round or 10 x 8-inch rectangular pan.
In a deep bowl, beat the eggs well at medium speed with an electric mixer for 2 minutes. Add the sugar, grated cheese, milk, and melted butter. Continue mixing for about 2 more minutes. Add the flour mixture, ½ cup at a time, mixing after each addition for about 30 seconds.
Once the mixture is fully incorporated, pour evenly into the greased pan, and sprinkle the sesame seeds on top. Bake at 350ºF for 25 to 30 minutes or until firm and the top is golden.
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