Maria Luisa cake

Torta Maria Luisa is a dessert in Colombian and Salvadoran cuisine. ^[1]

4 relations: Colombian cuisine, Layer cake, Salvadoran cuisine, Sponge cake.

Colombian cuisine

Colombian cuisine includes the cooking traditions and practices of Colombia's Caribbean shoreline, Pacific coast, mountains, and ranchlands.

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A layer cake (US English) or sandwich cake (UK English), also called a sandwich in UK English, is a cake consisting of multiple stacked sheets of cake, held together by frosting or another type of filling, such as jam or other preserves.

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Salvadoran cuisine

Loroco is a Mesoamerican plant widely used in Salvadoran dishes, such as pupusas Izote flower is a Mesoamerican flower widely used in Salvadoran cuisine. It is often mixed with scrambled eggs or lemon. Salvadoran tortillas are a staple of the Salvadoran diet. These are thicker (5 mm) than Mexican tortillas, about 10 cm in diameter. Salvadorian cuisine is a style of cooking derived from the nation of El Salvador.

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Sponge cake

Sponge cake is a cake based on flour (usually wheat flour), sugar, butter and eggs, and is sometimes leavened with baking powder.

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Redirects here:

Torta Maria Luisa.

References

[1] https://en.wikipedia.org/wiki/Maria_Luisa_cake

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