• 12 egg whites
  • salt
  • 12 tablespoons sugar
  • 4 tablespoons caramel
  • 1 package powdered milk custard


  1. Preheat oven to 360°F.
  2. Grease a bundt pan with butter. Do not flour.
  3. In a large bowl, beat the egg whites with a pinch of salt until stiff peaks form.
  4. Gradually add the sugar and continue whipping until a firm meringue consistency is reached.
  5. Add the caramel and mix.
  6. Pour the mixture into the cake pan and gently tap against the counter to burst air bubbles.
  7. Bake for 12 minutes (1 minute for each egg white).
  8. Turn off the oven and leave the molotof in the oven for another 30 minutes, but never open the oven door.
  9. Prepare the custard according to package instructions.
  10. After 30 minutes, remove the molotof from the oven (avoid sudden changes of temperature such as open windows and drafts).
  11. Remove from the pan and place onto a large dish. The molotof will deflate a little.
  12. Spoon the liquid part of the cooled custard over the top of the molotof.
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