TORTA DE PLATANO MADURO (RIPE PLANTAIN CAKE)
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!
Provided by Recipe Junkie
Categories Cheese
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 382.5, Fat 23.6, SaturatedFat 14, Cholesterol 177.9, Sodium 227.8, Carbohydrate 40.6, Fiber 2.5, Sugar 23.1, Protein 6.1
PLANTAIN TARTE TATIN
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Heat an oven-proof skillet over medium heat. Sprinkle white sugar evenly into the bottom of the skillet; cook until sugar melts and turns golden brown, about 1 minute. Reduce heat to low and stir butter into sugar. Stir cinnamon into butter mixture and remove from heat.
- Dip each plantain slice into butter mixture to coat on both sides. Arrange coated plantains in a shingled pattern to cover the bottom of the skillet.
- Spread puff pastry sheet over plantains, tucking corners into the skillet.
- Bake in the preheated oven until puff pastry is golden brown, 30 to 35 minutes. Remove from oven and cool briefly. Place a serving plate upside-down over the top of the skillet; flip the skillet to remove tarte tatin from the pan.
- Whisk mascarpone cheese and confectioners' sugar together in a bowl until smooth. Spread a large dollop of mascarpone mixture over the top of the plantains. Serve with remaining mascarpone mixture on the side.
Nutrition Facts : Calories 779.8 calories, Carbohydrate 104.3 g, Cholesterol 67 mg, Fat 41 g, Fiber 5.2 g, Protein 8.1 g, SaturatedFat 18.3 g, Sodium 128.6 mg, Sugar 54.7 g
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