Molotof Cake feels like a bit of magic, just egg whites and sugar transform into a fluffy, cloud-like Meringue cake topped with glossy caramel.
Why You'll Love This Recipe
- Only 2 Ingredients: No flour, no butter, just egg whites and sugar, plus a simple caramel to top it off.
- Great Use for Leftover Whites: If you've made a custard or pasta with yolks, this cake is the perfect follow-up.
Molotof Cake (Portuguese Meringue Cake) With Glossy Caramel
This Molotof recipe, also known as Portuguese Pudim Molotof, has quickly become one of my favorite desserts to make. It's the ultimate cloud cake, a 2-ingredient cake that transforms simple egg whites and sugar into something truly special. I love that it feels elegant without being complicated, much like my Portuguese Custard Tarts (Pastéis de Nata), but with an even lighter finish. The combination of a fluffy meringue cake with a rich caramel syrup topping makes this egg white dessert one I'm always excited to share, especially when I want something a little different from richer bakes like my Lemon Olive Oil Cake or Fluffy Yogurt Cake.
What makes it unique is the method. By beating the egg whites until stiff and preparing it as a water bath-baked dessert, the cake rises tall with that delicate, cloud-like texture. I like to swirl caramel inside the mold so that when it unmolds, it has a glossy finish that looks beautiful on the table. Sometimes I keep it simple, but other times I'll add fresh berries or a spoonful of cream for an elegant touch, similar to the way I like serving lighter chilled desserts such as my Strawberry Tiramisu or Cottage Cheese Mousse.
Ingredients for Molotof Cake
Here's the breakdown of what's in this Molotof recipe:
- Sugar: I use plain white sugar for both the caramel glaze and the meringue; it melts beautifully and gives structure. Raw sugar, brown sugar, honey, maple, agave, or corn syrup also work.
- Egg Whites: The heart of the cake. I separate them cold, then let them warm up before whipping with sugar to glossy peaks for maximum volume and a soft, cloud-like texture.
How to Make Molotof Cake
You can find the complete printable recipe with measurements below, but for now, here's a quick overview of how it goes:
1. Make the Caramel: Melt sugar in a pan over medium heat until amber, then pour into a heatproof bowl and swirl to coat the bottom and sides. Let it cool.
2. Prepare the Meringue: Separate the egg whites, then beat them until foamy. Gradually add sugar and continue beating until stiff peaks form.
3. Assemble and Bake: Spoon the meringue into the caramel-coated bowl. Place the bowl in a water bath and bake at 300ºF (150ºC) for 35 minutes.
4. Cool and Unmold: Let the Molotof cake cool completely, then refrigerate until set. Run a knife around the edges and invert onto a plate to serve.
Variations
- Vanilla Touch: Add 1 teaspoon of vanilla extract to the meringue before baking for a subtle hint of flavor.
- Citrus Zest: Fold in a bit of lemon or orange zest into the egg whites for a bright, fresh twist.
My Tips for Molotof Cake
Dry Equipment is Key: I always ensure my bowl and beaters are completely dry; any moisture can prevent the egg whites from whipping properly.
Perfect for Make-Ahead: I usually make it the day before and chill it overnight; it sets beautifully and is easier to unmold.
Storage
I keep any leftovers covered in the fridge. It stays fresh for up to 2 days and still holds its shape.
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Recipe
Molotof Cake (2 Ingredient Cloud Cake)
Ingredients
For the Caramel Sauce:
- 300 g granulated sugar
For the Meringue Cake:
- 8 egg whites
- 60 g granulated sugar
Instructions
- Carefully separate the egg whites from the yolks. Whisk the egg whites on medium-low speed until foamy, about 2 minutes. Gradually add the sugar and beat on medium-high until stiff peaks form, about 4 minutes.
- Spoon the meringue into the caramel-coated bowl and smooth the surface.
- Place the bowl in a baking tray and pour hot water halfway up the sides. Bake in a preheated oven at 300ºF (150ºC) for 35 minutes.
- Let the cake cool to room temperature, then refrigerate until fully set.
- Run a knife around the edges and flip onto a plate to release.
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