Molotof Cake with only 2 ingredients is a Portuguese dessert. An egg white pudding dessert that is easy to make with egg white and sugar. Light as a cloud and gently sweet! This cake is incredibly delicious with a soft, and airy texture covered in a rich caramel sauce. This Molotof recipe is one of the easiest desserts you’ll ever make.
Molotof (Portuguese Meringue Pudding)
This cake stands out for its simple yet amazing charm. Even though it's so easy to make, the taste will surprise you. Over the years, I’ve made all kinds of desserts from the super fancy to the basic and this one is special.
It’s impressive because of how easy it is, how good it looks, and how great it tastes. Every bite gives a satisfying silky smooth texture. It’s lightly sweet with a hint of caramel. Truly delicious.
With just 2 simple ingredients egg whites, and sugar, you can whip it up in no time. I’m sure you can try it right now!
Making this cake resulted in a lot of residual egg yolks, so I decided to use it in Caramel Pudding. Sure you will love these recipes!
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⭐Why You'll Love This Molotof Cake (2 Ingredient Cloud Cake)
- Only Two Ingredients: Sugar and eggs.
- Easy to Make: You will have the cake done in a few simple steps.
- Incredible Flavour: A rich caramel sauce and meringue.
- Soft and Light: The meringue gives a light, soft, and silky texture like a cloud.
- Make in Advance: Make the cloud cake 1 or 2 days ahead of time. Keep it in the fridge until ready to serve and eat.
- Suitable for Any Occasion: Holidays, brunch, lunch, dinner, etc.
🧾Ingredients
Here is a list of everything you need:
For the Caramel Sauce:
- Sugar: For sweetness and for making a wonderful caramel sauce. You can substitute the white sugar for raw sugar, brown sugar, honey, maple syrup, agave syrup, and corn syrup.
For the Meringue Flan:
- Egg Whites: Help to incorporate the ingredients together and the flan will be soft and light. The egg should be at room temperature.
- Sugar: For a sweetness. You can swap out the white sugar for other options like raw sugar, brown sugar, honey, maple syrup, agave syrup, or corn syrup.
See the recipe card below for a full list of ingredients and measurements.
👩🏻🍳How to Make Molotof Cake
These step-by-step instructions and photos will help you to visualize how to make this recipe. See the recipe card for a printable version of this recipe.
1. Put sugar in a pan and heat it over medium heat until it melts and turns into a brown liquid. Then, take it off the heat.
2. Gently pour the caramel into the bowl, then swirl it a bit so the caramel coats the bottom and sides. Put it aside and let it cool.
3. Take the egg whites away from the yolks.
4. Put the egg whites in a big bowl. Use an electric hand mixer on medium-low for about 2 minutes until they get foamy. Then, slowly add the sugar and increase the speed to medium-high. Beat for around 4 minutes until stiff peaks form.
5. Move the meringue into the bowl using a spatula. Once the bowl is full, make sure to smooth out the top evenly.
6. Put the bowl in a baking tray and fill the tray halfway with hot water.
7. Put it in an oven that's already heated to 150°C (302°F) and bake for 35 minutes.
8. Take it out of the oven and let it cool until it's at room temperature. Then, put it in the fridge until you're ready to serve it.
9. Take a knife and slide it along the edges of the bowl.
10. Put a big plate on top of the bowl and flip it fast.
📖Variations
- Add Spices: For extra flavor, you can add different spices like cardamon, ginger, cinnamon, vanilla, lemon extract, orange extract, etc.
- Add Salt: A pinch of salt enhances the overall flavor, making the caramel taste even more pronounced.
- Add Lemon: Add 1 tablespoon of lemon juice to the sugar to make a rich caramel sauce.
💭Tips for Recipe Success
Use Room-Temperature Egg Whites: For a good quality meringue.
Add the Sugar Gradually into the Egg White: Don't dump the sugar into the egg whites so you don't deflate the bubbles.
Storage: Store leftover Molotof cake in an airtight container in the refrigerator for up to 2-3 days to maintain its texture and freshness.
❓Commonly Asked Questions
Molotof cake is a lusciously light and airy Portuguese dessert, crafted from whipped egg whites, sugar, and vanilla extract, resulting in a delicately sweet treat often served with a drizzle of caramel sauce."
You will need to refrigerate the cake for at least 4 hours but the best is to leave the flan overnight.
If you insert a toothpick in the center, it comes out clean.
🍰More Cake Recipes to Try!
If you're loving this Molotof Cake, you'll also adore these delicious cakes:
- Chocolate Bundt Cake
- Easy Lemon Bundt Cake
- Tiramisu
- Carrot Cake Recipe
- Cake Recipe with Orange Juice
🍰More Dessert Recipes!
Here are more of my favorite dessert recipes! Try these:
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📖 Recipe
Molotof Cake (2 Ingredients Cloud Cake)
Ingredients
For the Caramel Sauce
- 300 g Sugar
For the Meringue Flan
- 8 Egg Whites
- 60 g Sugar
Instructions
- Add sugar into a pan and cook over medium heat until the sugar has melted and turned into an amber brown color liquid, then remove it from the heat.
- Carefully pour the caramel into the bowl, and give it a slight swirl so the caramel sauce coats the bottom and sides of the bowl. Set it aside and let it cool down.
- Separate the egg whites from the egg yolks.
- Place the egg whites in a large bowl, beat with an electric hand mixer on medium-low speed for around 2 minutes or until foamy, then gradually add the sugar and increase the speed to medium-high and beat for around 4 minutes or until stiff peaks form.
- Transfer the meringue to the bowl with a spatula. Once the bowl is filled, then evenly smooth out the surface.
- Place the bowl into a baking tray, and pour hot water halfway into the tray.
- Bake in a preheated oven at 150ºC(302°F) for 35 minutes.
- Remove from the oven and let it cool down to room temperature, then refrigerate until ready to serve.
- Use a knife to run through the edges of the bowl.
- Place a large plate over the bowl and flip quickly.
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