Prep 45 mins
Cook 0 mins
This is a Venezuelan recipe from the Latin American cookbook in the Time Life Cookbook series. Traditionally it accompanies meat dishes and can be served hot or cold. I make it every now and then when I want something different!
- 7 tablespoons butter
- 2 plantains, very ripe, peeled and cut in half crosswise and cut lengthwise into 1/4-inch slices
- 2 cups queso blanco, grated or 2 cups grated muenster cheese
- 3 tablespoons sugar
- 1 teaspoon ground cinnamon
- 3 egg whites
- 3 egg yolks
- 1 tablespoon flour or 1 tablespoon dried breadcrumbs
- In a heavy 8 to 10 inch skillet, melt 3 tablespoons of butter over moderate heat.
- When the foam subsides, drop in the sliced plantains and cook, turning frequently, until the slices are golden brown or both sides.
- Transfer the plantains to a double thickness of paper towels to drain.
- In a small bowl, mix the grated cheese, sugar and cinnamon and set aside.
- In a large bowl, beat the egg whites with a whisk or a rotary or electric beater until they are stiff enough to form unwavering peaks on the beater.
- In a separate bowl, beat the egg yolks until they are thick and lemon colored, then with a spatula fold the whites into the yolks.
- Preheat the oven to 350 degrees F.
- Grease the bottom and sides of a deep 1 quart baking dish or mold, then sprinkle in 1 tablespoon of flour or bread crumbs, tipping the dish to spread the flour or crumbs as evenly as possible.
- Turn the dish over and rap it sharply to remove any excess. Ladle about a quarter of the egg mixture into the dish, and spread it with the back of a spoon.
- Cover with a layer of plantains--using about one third of the slices.
- Sprinkle with 2/3 cup of the cheese mixture and dot with 1 tablespoon of butter.
- Repeat the layers two more times, ending with the egg mixture.
- Dot with the last tablespoon of butter and place in the middle of the oven.
- Bake for 35 minutes.
- Serve hot directly from the baking dish, or let the cake cool for 5 minutes or so and unmold it onto a platter in the following fashion:
- Run a knife around the edge of the dish and dip the bottom in hot water for a few seconds.
- Cover the dish with an inverted platter and, grasping dish and platter together, turn them over.
I like to add slices of guava roll. It makes for a nice sweet dish.