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It’s Hispanic Heritage month, and what better way to commemorate it with a Latin baking treat! As you may or may not know, I was raised in El Salvador and although I am a Chinese descendent I do consider El Salvador to be my home and has a very special place in my heart. So growing up I was very much exposed to typical Salvadoran food and this quesadilla is no exception. Don’t get confused with the Mexican Quesadilla that's a tortilla filled with cheese and other things. The Salvadoran is a sweet cake, contains cheese, is moist and usually paired with a good cup of coffee.
I wouldn’t say this is a perfect copy of the authentic Salvadoran one, because I just couldn’t find the original ingredients, so I’m using substitutes - but let me tell you, it definitely hits the spot.
- Start by preheating the oven at 350F, and grease a 9x13” pan. I use PAM as it applies easier but you can use butter.
- In a bowl put in all the cheeses, sour cream, regular milk and whipping cream and blend with a handheld mixer until combined - then set aside.
- In another big bowl, separate the egg whites from the yolks and beat the whites until they create a soft foam. With the mixer still on, slowly add the sugar little by little to incorporate it.
- To the egg and sugar mixture, add 1 cup of the Rice Flour and the baking powder, mix until it's all combined. Then add the remaining cup of flour and the melted butter and mix well.
- Add the cheese mixture and mix all the ingredients together until a smooth batter is formed.
- Pour the batter in the prepared pan and sprinkle as much sesame seeds you would like (i believe they’re purely decorative).
- Place in the middle rack of the oven and bake for 40 to 45 minutes or until golden. I usually stick a toothpick in the thickest part of the cake and if it comes out clean it's ready to be taken out.
- Let it cool for around 10 mins, and serve with a nice cup of coffee - enjoy!!