Maria Luisa Salvadorena Recipes

MARIA LUISA (SALVADORAN LAYER CAKE)

Steps:

• Preheat oven to 350°. Grease and flour three cake pans. Sift together flour and baking powder.
• In a mixing bowl, beat butter and sugar together on medium-high speed until fluffy and light, about 3-5 minutes. Add orange zest and vanilla and beat in 15 seconds more.
• With mixer at medium speed, add one egg at a time, letting each egg incorporate before adding the next.
• Turn mixer to medium-low. Add flour in three parts, alternating with the orange juice until smooth. Don't overbeat.
• Spoon equal parts of batter into the three cake pans. Bake for about 25 minutes. Remove cakes and cool completely.
• Mix the marmalade with a little water and stir till almost pourable. Spread half the marmalade over one of the layers. Add the next layer on top and spread with the other half of the marmalade. Top with the last layer.
• Sprinkle the cake with powdered sugar through a sieve and serve.

MARIA LUISA

Steps:

• Preheat oven to 350 degrees. Spray 3 8-inch round cake pans with nonstick cooking spray*. Sift the flour, baking powder and salt together in a large bowl.
• Place butter and sugar in a mixing bowl. Beat on medium/ high speed for about 3-5 minutes, or until fluffy and light. Add the orange zest and vanilla and beat until well combined. Reduce the mixer's speed to medium, and add the eggs (one at a time, making sure that the last is fully incorporated before adding the next).
• Reduce the mixer's speed to low. Carefully add the flour mixture in parts, alternating with the orange juice. Combine until smooth, being careful not to overbeat.
• Divide the batter amongst the 3 cake pans*. Bake for about 20 minutes, or until a toothpick inserted in the center comes out clean. Cool the cakes completely on a cake rack.
• *If desired, you can make it a 2 layer cake instead. Just use 2 pans instead of 3.

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.

QUESADILLA SALVADORENA

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat egg whites in a glass, metal, or ceramic bowl until firm, but not stiff.
• Combine sugar and butter in a large bowl; beat with an electric mixer on high speed until creamy. Mix in egg yolks until well blended. Mix in Parmesan cheese gradually. Add sour cream and baking powder; beat until batter is smooth.
• Sift rice flour over batter; fold in with a spatula. Fold in egg whites with the spatula.
• Pour batter into a 9x13-inch glass baking dish. Sprinkle sesame seeds on top.
• Bake in the preheated oven until golden brown on top and a toothpick inserted into the center comes out clean, about 38 minutes.