Torta De Platano Maduro (Ripe Plantain Cake)

Recipe by Recipe Junkie
READY IN: 45mins




  • 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.