Molotof Cake

Molotof cake is a light Portuguese meringue dessert made with egg whites and sugar. It bakes in a water bath and turns out with a glossy caramel coating.

Recipe Developer-Estefania

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Prep Time 15

Cook Time 35

Total Time 50

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

Keep the equipment clean: Make sure the mixing bowl and beaters are completely clean and dry. Grease or egg yolk can prevent the whites from whipping correctly.

Check the meringue: Firm and glossy peaks are the clearest sign that the meringue is ready. The peaks should hold their shape.

Check for doneness: Judge the Molotof by its risen, set appearance. A wooden skewer can provide an extra check and should show no wet meringue.

Cool or chill optionally: It can be served immediately for a softer texture. For a firmer set, cool it for 30 minutes, then refrigerate it for 30 minutes. These optional times are not included in the total time.

Nutrition