Molotof cake is a Portuguese meringue dessert baked in a water bath, with an airy center beneath glossy caramel. You only need egg whites and sugar to make this cloud cake, including its caramel coating.
Why You'll Love This Molotof Cake
- Use leftover whites: Turn extra egg whites into a complete Portuguese dessert.
- Bake it in a bowl: An oven-safe glass bowl gives the cake its rounded shape.
- Skip the decorating: Unmolding releases the caramel coating and sauce over the finished cake.
- Enough to share: One Molotof dessert makes eight servings from a short ingredient list.
Molotof is one of my favorites when I want an elegant dessert without a complicated ingredient list. I especially like how it looks on the table, even though the ingredients are so simple. Compared with my lemon olive oil cake, it gives me a softer, airier finish to a meal. That combination of simplicity and presentation keeps it useful whenever I want something a little different.
I like how the caramel brings a richer sweetness to the delicate baked meringue. The glossy surface reminds me of caramel pudding, while the center stays soft and airy. To give the cake its height, I whip the egg whites until the peaks hold their shape. The water bath then surrounds the bowl with gentle heat. That combination sets the meringue while preserving the cloud-like texture that makes Molotof distinctive.
Key Ingredients for Molotof Cake
Each ingredient has an important role in the finished cake.
- Medium egg whites: I bring the egg whites to room temperature so they whip into the firm peaks that give Molotof its height.
- Granulated sugar: For me, sugar does more than sweeten Molotof. It supports the meringue and creates the glossy caramel finish.
How to Make Molotof Cake
Make the caramel first, then prepare the meringue for its gentle water-bath bake. The complete printable recipe appears below, but these four steps show how the method works.
1. Prepare the caramel: Heat the sugar until melted and amber, then carefully swirl it around the bottom and sides of the glass bowl.
2. Whip the meringue: Beat the egg whites until foamy. Gradually add the sugar and continue beating until glossy, firm peaks hold their shape.
3. Bake in a water bath: Spoon the meringue into the caramel-coated bowl and smooth the top. Set it in a tray of hot water and bake in a fan/convection oven until risen and set.
4. Cool and unmold: Remove the bowl from the water bath and let the cake cool completely in the bowl. For a firmer texture, refrigerate it before loosening the edge and turning it onto a plate.
Tips for Molotof Cake
- Separate the eggs while cold: Cold eggs are easier to separate; let the whites reach room temperature afterward.
- Keep equipment grease-free: Clean, dry beaters and a clean mixing bowl help the whites whip properly.
- Have the bowl ready: Caramel sets quickly as it cools, so prepare the bowl before cooking the sugar.
- Leave room for the rise: Use a deep, oven-safe glass bowl so the meringue has space to expand.
Storage
I keep leftover Molotof covered in the refrigerator for up to two days. It continues to hold its shape when properly covered.
What to Serve with Molotof Cake
I sometimes serve Molotof with fresh berries or a spoonful of cream. Portuguese custard tarts continue the Portuguese dessert theme, while strawberry tiramisu offers a chilled fruit option.
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Recipe
Molotof Cake
Ingredients
For the caramel
- 300 g granulated sugar
For the meringue
- 8 medium egg whites - at room temperature
- 60 g granulated sugar
Instructions
- Preheat the fan/convection oven to 150 °C.
- Place 300 g granulated sugar in a pan over medium heat. Cook for 5-8 minutes, until the sugar has melted into an amber caramel.
- Carefully pour the caramel into a 7½ inch (19 cm) oven-safe glass bowl. Swirl the bowl immediately to coat the bottom and sides, then set it aside.
- Place 8 medium egg whites in a completely clean, dry mixing bowl. Beat on medium-low speed until foamy, about 2 minutes.
- Gradually add 60 g granulated sugar while beating. Increase to medium-high speed and continue until the meringue is glossy and forms firm peaks that hold their shape.
- Spoon the meringue into the caramel-coated bowl and smooth the surface.
- Set the bowl inside a deep baking tray. Carefully pour hot water into the tray until it reaches halfway up the outside of the bowl.
- Bake the Molotof cake for 35 minutes, until risen and set. A wooden skewer inserted into the meringue should come out without wet meringue on it.
- Remove the bowl from the water bath and let the cake cool completely in the bowl. For a firmer texture, refrigerate it in the bowl for 30 minutes after cooling. Run a knife around the edge, place a serving plate over the bowl, and carefully invert to release the cake and caramel.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Brie says
Great detail!
Estefania says
Thanks for the comment!
Sandra says
Excellent recipe thanks 👍
Anabela Lopes says
Love it I’m going to make that I’ve been missing it thanks for sharing