Molotof cake is a Portuguese meringue dessert made with egg whites and sugar, then baked gently in a water bath. It develops an airy, cloud-like texture under glossy caramel, using only two everyday ingredients.
Why You'll Love This Molotof Cake
- Only two ingredients: Egg whites and granulated sugar create both the airy meringue and caramel coating.
- Light texture: The water bath cooks the meringue gently, keeping the center soft and cloud-like.
- Flexible serving: Serve it immediately for a softer texture or chill it briefly for a firmer set.
- Uses extra egg whites: This recipe turns leftover whites into a complete Portuguese dessert.
Molotof has become one of my favorite desserts when I want something elegant without a complicated ingredient list. I especially like how two everyday ingredients turn into a dessert that looks distinctive on the table. That simplicity makes it lighter than my lemon olive oil cake when I want a different finish. Some days, I serve it straight away, while other occasions suit the firmer chilled texture. Its flexibility is one reason this Molotof still feels useful whenever I want a simple dessert.
I like the contrast between the sweet caramel coating and the delicate flavor of the baked meringue. The center stays airy and soft, while the caramel adds a glossy, richer finish. Whipping the egg whites to firm peaks gives the Molotof its height before the gentle water-bath bake. That moist heat cooks the meringue evenly while preserving its cloud-like texture. The presentation resembles my caramel pudding, but the meringue makes this dessert much lighter.
Key Ingredients for Molotof Cake
This two-ingredient Molotof uses granulated sugar in two different ways.
- 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, granulated sugar has two jobs. It stabilizes the meringue and creates the glossy caramel coating.
How to Make Molotof Cake
The complete printable recipe appears below, but these four steps show how the method works.
1. Make the caramel: Melt the granulated sugar over medium heat until amber. Pour it into the oven-safe glass bowl and swirl it around the sides.
2. Whip the meringue: Beat the room-temperature egg whites until foamy. Gradually add the sugar and continue beating until firm, glossy peaks form.
3. Assemble and bake: Spoon the meringue into the caramel-coated bowl. Place it in a water bath and bake until risen and set.
4. Unmould and serve: Loosen the edges with a knife, place a serving plate over the bowl and carefully invert the Molotof.
Tips for Molotof Cake
- Separate the eggs while cold: I find cold eggs easier to separate, then I let the whites reach room temperature before whipping.
- Work quickly with the caramel: Once melted, I swirl the caramel around the bowl immediately because it begins setting quickly.
- Use a deep oven-safe bowl: My 7½ inch (19 cm) glass bowl gives the meringue enough space to rise during baking.
- Keep the serving simple: I sometimes add fresh berries or cream, but I keep the caramel and airy texture as the main features.
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 Sauce
- 300 g granulated sugar
For the Meringue Cake
- 8 egg whites
- 60 g granulated sugar
Instructions
- Preheat the oven to 300°F (150°C).
- Add 300 g granulated sugar to a pan over medium heat. Cook for 5-8 minutes until melted and amber brown.
- Pour the caramel into a 7½ inch (19 cm) oven-safe glass bowl. Carefully swirl the bowl to coat the bottom and sides, then set it aside.
- Place 8 egg whites in a completely clean, dry mixing bowl. Whisk on medium-low speed until foamy, about 2 minutes.
- Gradually add 60 g granulated sugar. Beat on medium-high speed for about 4 minutes, until the meringue forms firm, glossy peaks.
- Spoon the meringue into the caramel-coated bowl and smooth the surface.
- Place the bowl inside a baking tray. Carefully pour hot water into the tray until it reaches halfway up the bowl.
- Bake the Molotof cake for 35 minutes, until it looks risen and set.
- Remove the bowl from the water bath and let it cool down. Run a knife around the edge, place a serving plate over the bowl and carefully invert the Molotof.
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