Maria Luisa Salvadoran Layer Cake Recipes

PUPUSAS

Steps:

• Mix the masa harina, water into a dough which is soft but not sticky. Be prepared to add more flour if necessary. If it is too dry, add more water.
• To make a 3 inch round pupusa, take about half a cup of dough and roll it into a ball. flatten with your hand.
• Put the filling in the centre [in this case, cheese, cilantro, salt and pepper].
• Work the edges up over the filling and again form a ball, completely enclosing the filling.
• Flatten each ball to about 1/4 inch or less and cook the pupusas on a hot, lightly oiled griddle for about 3 minutes per side, or until both sides are lightly browned.
• Serve warm.

ORANGE CHIFFON LAYER CAKE

Steps:

• Set oven to 350 degrees (second-lowest rack).
• Grease and flour two 8-inch round cake pans.
• In a mixing bowl beat beat the egg whites with 1/3 cup sugar until thick and glossy but not stiff.
• In a large bowl combine cake flour, 1-1/4 cups sugar, baking powder and salt.
• Add in orange peel, orange juice, milk, oil and egg yolks; mix at medium speed for 5 minutes.
• Fold in egg whites into batter until well blended.
• Divide the batter between the two pans.
• Bake for about 25-30 minutes, or until cake tests done.
• Cool completely, then fill and frost with orange or vanilla frosting.

PUPUSAS (EL SALVADOREAN TORTILLA)

Steps:

• Combine dry ingredients.
• Cut shortening into dry ingredients with pastry blender.
• Add warm water a few drops at a time until dough is manageable.
• Knead dough 15-20 times.
• Let sit for 10 minutes.
• Form dough into balls the size of an egg.
• Roll out until 6 inches in diameter.
• Add some of the cheese to the top of one tortilla and then add another tortilla on top of that.
• Place on hot ungreased griddle .
• Cook 2 minutes on each side.
• Serve with cabbage and shredded carrots on top, or with sauerkraut or coleslaw or even a tomato sauce would be good. Topped off with shredded cheese.

SEMITA DE PIñA (SALVADORAN JAM-FILLED PASTRY)

Steps:

• Add the milk, butter, sugar and salt to a saucepan and heat, stirring until the butter is melted and the sugar is dissolved. Remove from heat and set aside to cool until lukewarm.
• Mix the warm water and yeast together in a small bowl and set aside for 5-10 minutes to activate the yeast.
• Add 4 cups of the flour to large mixing bowl. Make a well in the center of the flour and add the yeast mixture, warm milk and beaten eggs. Stir with a wooden spoon to mix the ingredients and bring the dough together.
• Remove the dough to a floured work surface and knead, adding extra flour as needed until the dough is no longer sticking to your hands and is silky and elastic. Remove the dough to a large, lightly oiled bowl. Cover with a clean towel or plastic wrap and set in a warm corner until doubled in size, about 1 to 1 1/2 hours.
• Remove the dough to a lightly floured work surface and punch it down with your fists to deflate it. Cut the dough into 2 equal-sized portions. Roll out one of the portions out to fit the bottom of a greased, 11x17-inch baking pan. Place the dough in the baking pan and trim it to fit, saving the trimmings. Mix together the pineapple preserves and cinnamon and spread over the bottom dough, leaving a 1-inch border around the edges.
• Cut about 1/4 of the dough off the second doughball and set it aside. Roll the remaining dough out to fit the baking pan as a top for the semita. Lay the second layer over the pineapple filling and trim it to fit the pan. Press down the edges of the semita with a fork to seal. Knead the remaining dough and trimmings into a ball and roll it out to around 1/4-inch thick and about 10 inches long. Cut the dough into long strips about 1/4-inch wide.
• Preheat oven to 350°F Beat the remaining egg with the milk or water. Brush the top of the semita with the egg wash. Lay the strips of dough on the semita in a criss-cross pattern, trimming them to fit. Brush the dough strips with egg wash and sprinkle the whole top of the pastry with a liberal amount of sugar. Set the semita aside to rest for about 30 minutes.
• Poke the semita all over with a toothpick to prevent the pastry from overpuffing as it bakes. Bake for 30 to 40 minutes, or until the semita is golden brown on top. Remove and cool. Cut into 12 portions and serve with coffee, tea or hot chocolate.
• Variations:.
• Pineapple preserves is the most common jam filling, but try other tropical fruit jams such as mango or guava. Other good choices are fig, plum or raspberry preserves.
• Grate panela sugar over the top of the jam, or sprinkle it with brown sugar to sweeten it up a bit.