Molotof is a Portuguese pudding made primarily from egg whites and sugar. It’s often prepared to use up the leftover egg whites from traditional Portuguese convent sweets. This light and fluffy dessert practically melts in your mouth, and it’s quite easy to make.
Also known as Pudim de Claras or Pudim Malakoff, caramel Molotof is a traditional dessert in Portugal, though not exclusive to the country. It has strong French culinary influences, and its peculiar name is linked to the Malakoff fortress in Sevastopol, Crimea, which a French general conquered during the Crimean War. Later, the name was adapted from the Soviet Union’s Prime Minister, Vyacheslav Molotov.
This pudding can be made any time of the year but is especially popular at Easter, as it helps use up the leftover egg whites from Pão de Ló de Ovar and Pudim de Ovos.
Below, we’ll walk you through the steps to prepare this delicious dessert, ensuring a perfect result. This recipe was passed down to me by my mother-in-law and has a 90% success rate. While it’s quite simple, the trickiest part is unmolding it, as the pudding can collapse. But don’t worry—we’ll share all the tips you need to prevent that from happening!
Ingredients – Molotof
- 10 Egg Whites
- 250 g of Sugar
- 100 ml Liquid Caramel
- 1 pinch of salt
- Sugar and butter to grease the pan
- Boiling water (it depends on the size of the pan and dish)
Utensils needed to make Molotov
- Container for mixing the ingredients
- Mixer
- Scale
- Spatula
- Cake or pudding mold with a hole (large)
- Tablespoon
- Large dish that fits the mold
Preparation
- Servings: 8-10
- Total Time: A quick recipe that takes 55 minutes (30 minutes for baking and cooling, plus 25 minutes for preparation). It can be made on the same day or the day before.
- Difficulty Level: This is a very easy recipe. The only challenge is getting the oven temperature and baking time just right.
Molotof – Easy Step-by-Step Recipe
- Preheat the oven to 180°C (355°F) with a fan setting.
- Bring water to a boil in an electric kettle or on the stovetop.
- Separate the egg yolks from the whites. Save the yolks—many Portuguese recipes use only yolks, such as Pão de Ló, Pudim de Ovos, and Doce de Ovos.
- Using a hand or stand mixer, beat the egg whites until stiff peaks form, adding a pinch of salt. Gradually add the sugar, mixing until fully dissolved. To check, rub a little of the mixture between your fingers—if you don’t feel any grains, it’s ready!
- Add the liquid caramel and gently fold it in. If you think the mixture is too light in color, feel free to add more caramel—it’s up to you! Just keep in mind that you’ve already added sugar to the mixture.
- Grease a large tube cake pan with butter and sugar, coating everything well, including the inner chimney. The pan must be large, as the mixture has a lot of volume.
- Pour the egg white mixture into the pan and tap it firmly on the counter to release any trapped air. If you skip this step, air bubbles may form, and the pudding could collapse.
- Place the pan inside a large baking dish and add boiling water, ensuring it covers at least one-third of the pan.
- Let the Molotof bake for 15 minutes or until it turns golden.
- Then, slightly open the oven door and let it cool for 10 to 15 minutes.
- Remove from the oven and carefully unmold using a knife or spatula. Place a plate over the pan and flip it all at once to release the Molotof. Check the image for reference.
Sides and Serving
Molotof is a light, fluffy, and flavorful dessert that’s easy to chew. It’s not overly sweet and can even be low-calorie if you reduce the sugar amount. It’s a great option to end a heavier meal on a light and delicate note.
Tips and Variations
- As mentioned, this is a great recipe for the egg whites left over from traditional Portuguese desserts that use many egg yolks.
- Molotof is a straightforward dessert, but the biggest challenge is preventing it from collapsing after baking—something that happens quite often. The trick is to let it cool a bit before unmolding.
- It’s also essential to get to know your oven. Turn off the stove if you notice it’s turning golden before the 15 minutes are up.
- Another key point is tapping the pan on the counter after adding the egg whites. Since it’s such a light and fluffy dessert, it tends to trap air pockets, which could cause it to break apart once done.
- A significant advantage of Molotof is its versatility—you can adjust it to your taste! If you prefer it less sweet, reduce the sugar. You can add more or less caramel, or use more or fewer egg whites.
- If you’re not a fan of caramel, try other toppings, like chocolate or jam.
- You can also make this recipe with frozen egg whites—we’ve done it many times, and it works very well!
Storage
Molotof is a dessert best consumed on the same day or the next day after it’s made. It can be stored in the refrigerator, covered with cling film, for up to 3 or 4 days. It should not be frozen.
Conclusion
Molotof is an easy and quick dessert to make. The key is to get the timing right when removing it from the oven and unmolding it, to prevent it from collapsing. It’s also a great way to use egg whites leftover from convent sweets, which often use many egg yolks. Besides being light and fluffy, you can always top it with your favorite topping!
Bon Appetit!
Molotof: Homemade recipe
Equipment
- 1 Container for mixing ingredients
- 1 Mixer
- 1 Scale
- 1 Cake or pudding mold with a hole (large)
- 1 Tablespoon
- 1 Large tray that fits the pan
Ingredients
- 10 Egg whites
- 250 g Sugar
- 100 ml caramel
- 1 Pinch of Salt
- Sugar and butter (depends on the size of the pan)
- Boiling water (depends on the size of the dish)
Instructions
- Turn on the oven at 180ºC with fan.
- Boil water in an electric coffee maker or on the stove.
- Separate the yolks from the whites.
- Beat the egg whites until stiff peaks form using a mixer, and add a pinch of salt.
- Gradually add the sugar, continuing to beat the egg whites until fully dissolved.
- When the egg whites are stiff and the sugar is dissolved, add the liquid caramel and gently fold it in. Add to taste.
- Grease a tube cake pan with butter and sugar, ensuring it is completely coated.
- Pour the egg whites into the pan and tap it on the counter to release the air.
- Place the pan inside a large baking dish and add boiling water, making sure it covers at least one-third of the pan.
- Let the Molotof bake in the pan for 15 minutes or until it turns golden.
- Open the oven door and let it cool for 10 to 15 minutes.
- Remove the Molotof from the oven and carefully unmold using a knife or spatula. Place a plate over the pan and flip it all at once to release it. This needs to be a gentle, swift move so it doesn't fall off.
- You can serve it immediately or store it in the refrigerator.
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