Quesadilla Salvadoreña (Sweet Cheese Pound Cake) is a traditional Salvadorean (from El Salvador) recipe for a classic cake flavoured with cheese that's typically served as a snack with coffee. The full recipe is presented here and I hope you enjoy this classic Salvadorean version of: Sweet Cheese Pound Cake (Quesadilla Salvadoreña).
Pre-heat your oven to 180C then grease and line a 22x30cm baking pan or 2 x 22cm diameter cake tins.
Using an electric whisk, beat together the cotija cheese, cottage cheese, queso fresco, sour cream, milk, and whipping cream in a bowl then set aside.
Separate the eggs then add the whites to a clean and dry metal bowl, beating until soft peaks form. Add the sugar, 2 tbsp at a time, beating to blend as you add. Once the sugar has all been aded, fold in the egg yolks and mix well to combine.
To the egg mixture, fold in half the rice flour and 1 tsp of baking powder. Once fully incorporated add the melted butter and the remaining rice flour. Mixing thoroughly to combine.
Add the cheese mixture, beating until all the ingredients are fully incorporated.
Pour the resultant batter into your prepared cake tins then sprinkle over the sesame seeds.
Transfer to the centre of your pre-heated oven and bake for 40–45 minutes until the top of the cake is a deep golden brown.
Once baked, remove the cake from the oven and let it cool in the tin for 10 minutes before turning the quesadilla out to cool fully on a wire rack.
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