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Um bolo Molotof com cobertura de caramelo coberto com pinhões é artisticamente exibido em uma bandeja de vidro transparente.

Molotof: Homemade recipe

Jorge Bastos
Molotof Caramel recipe with all necessary steps. Try making this Portuguese sweet, which is ideal for using up egg whites.
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Prep Time 24 minutes
Cook Time 30 minutes
Servings 10

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.