Torta De Platano Maduro Ripe Plantain Cake

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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!!

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Steps

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In a heavy 8 to 10 inch skillet , melt 3 tablespoons of butter over moderate heat.

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When the foam subsides , drop in the sliced plantains and cook , turning frequently , until the slices are golden brown or both sides.

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Transfer the plantains to a double thickness of paper towels to drain.

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In a small bowl , mix the grated cheese , sugar and cinnamon and set aside.

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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.

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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.

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Preheat the oven to 350 degrees f.

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Grease the bottom and sides of a deep 1 quart baking dish or mold , then sprinkle in 1 tablespoon of flour or bread crumbs ,.

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Turn the dish over and rap it sharply to remove any excess.

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Ladle about a quarter of the egg mixture into the dish , and spread it with the back of a spoon.

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Cover with a layer of .

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Ingredients

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butter, plantains, queso blanco, sugar, ground cinnamon, egg whites, egg yolks, flour