3 large ripe plantains (not bananas)*
oil (to fry the plantains)
250 g. (1/2 lb.) grated white cheese (salty
¼ cup sugar
pinch of salt
1 jar (340 g. / 12 oz.) marmalade any
flavor (guava preferable)
1 Tablespoon flour
* The plantains are ripe when the color
of the skin is yellow, with many brown/black parts. The black color does
not mean it is in bad condition.
Peel the plantain and slice lengthwise.
Fry the slices in hot oil and transfer to paper towel to absorb oil. Beat
egg whites in bowl until they are white and foamy, not stiff. Keep beating
while adding sugar, yolks, pinch of salt and flour.
Preheat oven to 350 F. / 180 C. Grease
a 9 x 5 x3 rectangle pan (or use a square one). Place one layer of the
egg mixture, then one layer of the plantain slices one layer of marmalade,
one layer of the cheese, another layer of plantain and the rest of the
Cook in oven for 40 minutes. This recipe
can be double but you will have to increase the cooking time to 60 minutes.
Note: This is a typical Venezuelan dish,
also made in other South American countries. It is served as a side dish
for meats and poultry or as a dessert.