Molotof, Portuguese egg whites pudding
Today I come with a recipe that will make you fall in love. Not only because it is so simple to carry out, but also because it is incredibly delicious. A soft, spongy and very delicate texture. Like a cotton cloud. It’s Molotof, Portuguese egg whites pudding.
It is probable that reading the name, irremediably, reminded you of the Molotov cocktail. But it has nothing to do with it. If any of you follow me on Instagram, you probably saw the stories I made eating a piece of this cake. There you could appreciate the sponginess of its inside (although you will also see it in today’s video). I know that this type of elaboration, so easy to carry out and with an attractive result, you tend to like it very much. For this reason, whenever I find such an elaboration I do not hesitate to share it with you. As long as we liked the result at home.
Molotof or Malakoff pudding origin.
According to sources, it appears that the real name of the Molotof pudding is Malakoff pudding. Apparently, it’s related to the Crimean War of 1853-1856. The Battle of Malakoff, 1855.
Malakoff was a fortress that protected the city of Sebastopol after being taken over by the French general Aimable Jean Jacques Pélissier, who won the title of Duke of Malakoff.
During the war, in Portugal, pastries were made according to the income of the time to give out this leftover ingredient from other preparations. And it is said that this pudding took that name.
There is also talk of the relationship between Malakoff and a Russian Soviet politician.
Vyacheslav Mikhailovich Molotov, creator of a chemical incendiary weapon in urban wars. The famous Molotov cocktail.
The association of this homemade weapon with its name is due to the fact that the Soviets declared that they were not bombing Finnish cities, but “sending food”. It was at that time that Russian bombs began to be sarcastically called by the Finns “Molotov bread baskets”. So they said if the Russians put the food in, they’d put the cocktails in. Hence the improvised bombs used by the Finns were called “Molotov cocktails”.
The similarity of the two names made the Portuguese decide to call this dessert “Molotov’s pudding”.
The simplicity of a confectionery.
If there’s one thing this dessert can boast of, it’s its exquisite simplicity. And I say exquisite because the result is no less, it will surprise you. To this day, I have made countless desserts. From the most complicated to the simplest, always finding an important detail in each of them.
Today’s is surprising because of its simplicity, its attractive appearance and its wonderful taste and texture. It is very difficult to explain in words how absolutely wonderful it is. At each spoonful we can enjoy a crunchy sound and a soft and silky texture. Subtly sweet and with notes of caramel. Simply spectacular.
FOR THE EGG WHITES PUDDING:
- 10 egg whites L
- 4,25 oz (120 g) icing sugar
- 3 tablespoons of liquid caramel, recipe below
FOR THE LIQUID CARAMEL:
- 5,65 oz (160 g) sugar
- 6,5 oz (185 g) water
FOR THE PAN:
Make the liquid caramel.
- Heat the water in a saucepan or microwave. Set aside.
- In a saucepan, add the sugar together with 3 tablespoons of water and place on medium low heat.
- The sugar will begin to caramelize little by little. As soon as our caramel has a light yellow color, very carefully (and covering our hand with a kitchen cloth), pour the hot water over the caramel. Stir constantly to allow the caramel to dissolve with water.
- Cook at medium low heat until the caramel begins to acquire a thicker, golden consistency.
- Remove from heat and set aside while preparing the pudding.
Grease the pan.
- Meticulously grease the pand with butter, making sure to grease all the holes.
- Sprinkle generously with sugar until all the walls of the pan are covered.
- Turn to remove excess sugar. Set aside.
- Preheat the oven to 355ºF (180ºC).
- Place a large deep baking tray on the oven rack at medium height and fill it halfway with water.
- Let it take a temperature while we make the Molotof pudding.
Whip the egg whites.
- Separate the yolks from the egg whites.
- Pour the egg whites in a large bowl because when we whip the meringue, it will grow a lot.
- Whip the egg whites at the lowest speed. Once they begin to foam and acquire a denser consistency, add the icing sugar little by little without stopping beating.
- Pour the liquid caramel and continue beating until you get a firm meringue.
- Pour the meringue into the pan.
- We will do it little by little and hit the pan on a work surface to make sure it settles.
- Smooth the surface with a silicone spatula.
- Place in the oven, in the baking tray with water, and bake for 20 minutes. The pudding will have grown a lot during baking, in fact it will come out almost 1/3 above the pan. After resting time, it will fall to the edge of the pan.
- Turn off the oven, open the door slightly and let it stand inside the oven for 40 minutes.
- Remove from the oven and unmould. It will come out very easily.
- Place liquid caramel on top to your taste and serve.
- Traditionally, the pan is usually covered with caramel before the meringue is placed inside. In my case I have followed the process detailed in the book, but feel free to do so if you wish.
- Remember that you must hit the mold to settle the meringue and prevent air bubbles from forming inside.
- We must cook the pudding in a water-bath so that the result is much juicier.
- Do not open the oven during the cooking time, otherwise the meringue will not go up or down, leaving a compact result.
- The egg whites pudding can be kept in the fridge for 5 days.
- If you have leftover caramel, you can store it in a glass jar in the fridge or at room temperature.
- We can use the leftover egg yolks to make pastry cream, ice cream (which you are already beginning to feel like)... or you can freeze them individually or 2 by 2 in ice buckets. Soon I will leave you a recipe to take advantage of all the excess yolks (this Yolk, orange and caramel tart).
This Molotof or Portuguese egg whites pudding will fascinate you as much or more than the Galatopita I left you a long time ago. To this day it is still a recipe that you make a lot and I love to see your results.
I hope you like this elaboration just as much as that one and that you dare to try it. And, of course, I will be delighted to see everything you do! I wish you a fantastic start to your weekend.
Sources: Cozinha Com Rosto