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MOLOTOF (with milk cream)

Photo 1
Photo 1
All photographs/pictures are provided for guidance only.
Preparation time
25 mins
Cooking time
10 mins
Serves 8


  1. Preheat the oven to 200ºC.

  2. In a pan, make the caramel. Put 100 g of sugar over low heat. When it starts to melt and color on the sides, stir with a wooden spoon to mix and melt evenly.

  3. When the caramel is no longer opaque, remove from the heat.

  4. In a bowl, place the egg whites and beat with the mixer on high until they are very firm.

  5. When it starts to form peaks, add the 16 tablespoons of sugar little by little, beating very well between each addition.

  6. Once you have added all the sugar, add the caramel and beat for another 5 minutes, until you get a firm meringue.

  7. Grease a cake pan with butter and sprinkle with sugar.

  8. Place the meringue inside the mold. Tap the cake pan on the counter, so that the air bubbles come out.

  9. Put the cake pan in the oven, with the tray with a little water.

  10. Bake in a bain-marie at 200ºC for 10 minutes.

  11. For the milk creme: in a pan over medium heat, add the milk and condensed milk and stir constantly until it starts to unglue from the bottom of the pan.

  12. Remove from heat and transfer the cream to a bowl. Cover with plastic wrap and let cool completely, out of the fridge.

  13. Remove the molotof from the oven and let it cool.

  14. Place a plate on top of the mold and turn, lift the mold gently so the pudding comes out little by little.

  15. Drizzle the molotof with cream milk.

Recipe Video