Its name is Torta de plátano maduro, which literally translates into ripe plantain cake. But this is not a cake or a dessert. It’s a side dish that goes perfectly with the most traditional dishes of Venezuelan gastronomy, such as carne mechada (shredded beef) and asado negro.
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What is torta de plátano?
More than a cake, this torta de plátano is a casserole or bake, made with fried sweet plantain slices, fresh white cheese, papelón (a raw form of pure cane sugar, darker than brown sugar and less processed, also known as panela, piloncillo or rapadura,) and eggs. For the same reason, it is gluten-free. And you don’t even need an electric beater to make it!
How does torta de plátano taste like?
Like many preparations in Venezuelan cuisine, the flavor of this dish is sweet and savory at the same time. Why deny it? It has a delicious taste, like everything with plantains.
The sweetness comes from the sweet plantains and the melado de papelón (the syrup we make by dissolving papelón in water and then simmering both.) The cheese gives it its savory flavor. And the prevailing flavor is plantain’s taste. This is not a very complex flavor. However, it can result differently for those not used to the joys of plantains.
For those who love the pastelón de plátano maduro (a plantain casserole typical of Puerto Rico that also incorporates a ground meat filling), this traditional Venezuelan plantain and cheese casserole dish will bring memories of the delicious lasagna-style plantain dish Puerto Ricans adore.
How do I make Venezuelan ripe plantain casserole with white cheese?
This Venezuelan torta de plátano is prepared by alternating a layer of plantains (drizzled with papelón syrup) and slices of white cheese, just as if it were a lasagna. The last layer should be plantains.
Then, in a small bowl, you whisk the eggs with a pinch of salt and a generous amount of papelón syrup. Using a paring knife, gently pierce the layers of sliced plantains and cheese, ensuring the mixture seeps through the entirety of the casserole.
As the oven works its magic, the flavors meld together, transforming the eggs and syrup mixtures into a delicious custard. Expect a harmonious balance of sweetness that will captivate your taste buds, leaving you craving more. Once you try it, it’ll become one of the best great recipes in your repertoire.
What do I eat this casserole with?
This is the perfect side dish to make a deluxe version of our Venezuelan pabellón criollo: carne mechada (shredded beef), black beans, white rice, and fried plantain slices. In this case, the plantain and cheese bake replaces the fried plantain slices.
It’s also a traditional Venezuelan accompaniment for our asado negro. Of course, you can serve it as a dessert, although it seems to me that it works better as a side dish.
What is the best cheese to make torta de plátano?
I personally like queso palmita, to make this torta de plátano. This is a very good fresh Venezuelan white cheese. I cut the cheese into slices. Semi-hard white grated cheese or queso llanero also works. This is for those of you that even when living outside Venezuela, have access to Venezuelan cheeses.
If you don’t have access to our cheeses in your area but live in the United States, you can substitute queso palmita with queso fresco or mozzarella if you use mozzarella instead of fresh mozzarella that releases too much liquid, shredded mozzarella for making pizzas.
How to make papelón syrup?
For this recipe you will need melado de papelón. This should have the consistency of syrup. Not too runny, not too thick. More like honey. I suggest making the syrup in advance since it must be at room temperature to be mixed with the eggs.
Making this papelón syrup is pretty easy. For this recipe, you will need half a cup of melado de papelón, prepared with a cup of water and two discs of papelón or panela. Each of these discs weighs 4 ounces (about 100 grams).
I’m talking about discs because they’re the ones I buy here in Miami. In addition to making this syrup, I use them to make my hallacas and chicken polvorosa stews. Due to their size, they are super convenient. Here they also sell larger discs as well as panela blocs. When I lived in California, I used to buy the ones that were shaped like cones (hence the name, piloncillo).
In any case, papelón is available in Latino stores and supermarkets in the international food section. You can also buy it online.
To make the syrup, papelón is cooked in a small pot until dissolved. When it starts to boil, lower the heat and cook over low heat until a not-very-dense syrup is formed. Some people cook this syrup in a large stock pot. I prefer a small pot to simmer it.
Others add cinnamon sticks, cloves, cardamom, or allspice berries, to add an extra layer of flavor. I’m ok with the plain papelón flavor.
Can you make torta de plátano with frozen plantains?
The answer to this question is yes, you can. But I don’t recommend it. First, nothing compares to the taste of a fresh ripe banana. But also, the maduros sold frozen, at least here in the United States, have already been lightly fried; in my opinion, they are greasy and have a not-very-pleasant aftertaste.
Tips for a hassle-free torta de plátano
The main difference between this torta de plátano and the rest is that traditionally this casserole is made with slices of fried ripe plantains, while I make this recipe baking the plantain slices.
If, like me, you don’t like to fry much or you avoid frying, this is what I suggest you do:
- Go to your grocery store and buy green plantains. Buy yellow plantains. Buy spotted plantains. But please let them rip. Once they have all the skin black, they are perfect for making this recipe.
- Line a baking sheet with parchment paper and preheat the oven to 350F.
- Peel the plantains, slice them as if you were going to fry them, and put them on the baking sheet.
- Put the tray in the middle of the oven and bake for 25-30 minutes until they start to brown. There is no need to flip them.
Venezuelan torta de plátano recipe
Next, I will share my recipe with you. I hope you like it as much as I do.
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Venezuelan Torta de Plátano with Cheese
Ingredients
- 1 ¼ cups water
- 8 ounces 2 small disks papelón, panela, or piloncillo, about 200 grams
- 4 very ripe plantains with black skin
- 1 pound Venezuelan queso palmita, sliced queso llanero, queso fresco, or grated pizza mozzarella
- 3 large eggs
- 1 pinch of salt
Instructions
- Bring the water and the papelón to a boil in a small to medium saucepan. Once it boils and the papelón has completely dissolved, lower the heat and simmer until it reaches the consistency of a syrup, about 30 minutes. Let cool completely.
- Preheat oven to 350F.
- While the papelón syrup is simmering, peel the plantains and slice them as if you were going to fry them.
- Cover a tray with parchment paper and arrange the plantain slices on it.
- Bake the plantains for 20-25 minutes until they look golden. They don’t need to be flipped or overcooked. Take the plantains out of the oven and let them cool down.
- Slice the cheese.
- Using a silicone brush, brush the bottom of a 6-inch diameter cake pan with vegetable shortening, and cover the bottom with a parchment paper circle. Spray the bottom and sides of the pan with cake baking spray.
- Arrange a layer of plantain slices on the bottom, spread about two tablespoons of papelón syrup, and then layer with cheese. Repeat until you end up with the last plantain layer.
- In a bowl, beat the eggs with 5-6 tablespoons of syrup and a pinch of salt.
- With a fine-point knife, make some incisions in the casserole.
- Add the eggs and syrup mixture on top of the cake pan.
- Put the cake pan on a tray and bake for 40 minutes or until the casserole is golden brown and has completely set.
- Let cool for at least 15 minutes before unmolding.
- To unmold, pass a knife or a small spatula along the sides of the pan, and with a not-very-wide spatula, unmold the cake and place it on the serving plate.
Nutrition
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