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Molotof Cake

Estefania
Modified: · Published: by · This post may contain affiliate links · 4 Comments

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.   

Recipe
Molotof Cake (Portuguese meringue cake) covered in glossy caramel sauce, being sliced on a plate.

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 doubles as a high-protein dessert and an easy baked dessert, perfect when I want something light but impressive. 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. 

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 cake 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. 

Slice of Molotof Cake (Portuguese meringue cake) lifted to show the airy white meringue inside, with caramel sauce dripping over the top and plate.

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.

Ingredients

Here's the breakdown of what's in this Molotof recipe:

Close-up slice of Molotof Cake (Portuguese meringue cake) with an airy, cloud-like texture, topped with caramel sauce on a dessert plate.
  • 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:

How to Make Molotof Cake

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 150ºC (302ºF) 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

Slice of Molotof Cake (Portuguese meringue cake) with a light, airy center, topped with glossy caramel sauce on a small plate.
  • 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 Recipe Success

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.

Storing Leftovers: I keep any leftovers covered in the fridge. It stays fresh for up to 2 days and still holds its shape.

Try These Cake Recipes Next!

Recipe

Molotof Cake (2 Ingredient Cloud Cake)

Molotof Cake is a cloud-like Portuguese meringue dessert made with egg whites and sugar, topped with golden caramel for an elegant touch.
5 from 4 votes
Print Rate
Course: Dessert
Cuisine: Portuguese
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
Servings: 8
Calories: 189
Author: Estefania

Ingredients 

For the Caramel Sauce:

  • 300 g Granulated Sugar

For the Meringue Cake:

  • 8 Egg Whites
  • 60 g Granulated Sugar

Instructions

  • Add the sugar to a pan over medium heat and cook until melted and amber brown. Pour the caramel into a heatproof bowl and swirl to coat the bottom and sides evenly. Set aside to cool.
  • 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 150ºC (302ºF) 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

Separate Carefully: I always take my time when separating the eggs; just one drop of yolk can ruin the meringue.
Whip Until Stiff: I like to beat the egg whites until they form firm, glossy peaks that don’t move when I lift the beaters.
Use a Deep Bowl: I find that a tall glass bowl works best for holding the shape and gives a beautiful presentation.
Let It Chill Fully: I always refrigerate the cake for at least a few hours; it sets better and tastes even smoother.
Flip with Confidence: I do one quick motion when unmolding, then wait a few seconds; the caramel usually releases on its own.

Nutrition

Calories: 189kcal | Carbohydrates: 45g | Protein: 3g | Fat: 0.2g | Sodium: 50mg | Potassium: 50mg | Sugar: 45g | Calcium: 3mg | Iron: 0.05mg

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.

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Comments

    • Estefania says

      Thanks for the comment!

  2. Sandra says

    5 stars
    Excellent recipe thanks 👍

  3. Anabela Lopes says

    5 stars
    Love it I’m going to make that I’ve been missing it thanks for sharing

5 from 4 votes (1 rating without comment)

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