2-Ingredient Pudim Molotof Cloud Cake

Name: 2-Ingredient Pudim Molotof Cloud Cake
Prep time: 20 min
Cook time: 8 min
Total time: 58 min
Yield: 8 slices
Ingredients: ½ ½ cup allulose sweetener; 8 8 large egg whites; 8 8 tablespoons allulose sweetener

User Reviews

5.0

21 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Additional Time
30 mins
Total Time
58 mins
Servings
8 slices
Calories
16 kcal
Course
Dessert
Cuisine
Portuguese

2-Ingredient Pudim Molotof Cloud Cake

Ava Acevedo

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The Portuguese pudim molotof is a super soft and airy cloud cake topped with indulgent caramel. You need only 2 ingredients for this deliciously easy, sugar-free and healthy dessert!

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Ingredients

Servings

Caramel

½ ½ cup allulose sweetener or white sugar if not keto

Cloud Pudding

8 8 large egg whites
8 8 tablespoons allulose sweetener See notes

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Instructions

Preheat the oven to 175 °C (350 °F)
For the caramel, heat 1/2 cup allulose sweetener over medium-low heat until it melts. Gently simmer until it reaches a golden brown/amber color. Gently move the pan side-to-side to facilitate melting. Stir with a spatula only if necessary
Remove from heat, and immediately coat the bottom and sides of a 9"or 10" tube pan.
Add 8 large egg whites to a very clean and dry bowl. Start beating the whites on low until foamy, then increase to medium until soft peaks form - about 5 minutes.
With the mixer running, slowly add 8 tablespoons allulose sweetener, one by one. Then, increase the speed to medium-high and keep beating until stiff peaks form, and the meringue is shiny and glossy. It will take about 5-7 minutes more. Be careful not to continue beyond this point, as the meringue loses its shine and might break.
Pour the meringue into the caramel covered pan. To avoid air bubbles, spoon the meringue in layers, and smooth it down with a spatula. Tap the pan against the corner a few times, and even out the top.
Fill the larger pan with about 1" of boiling water. Put the tube pan with the meringue inside the water bath, and carefully take it into the oven fully preheated at 175 °C (350 °F). Bake the cloud cake for 8 minutes.
After 8 minutes, turn off the oven and let the molotof pudding rest inside, undisturbed, for (at least) 30 minutes more. Do not open the oven door!
Remove the molotof pudding from the oven and unmold while still warm. If needed, release the edges from the sides of the pan with a knife before turning.
Chill in the fridge for a for a couple of hours before serving.

Equipments used:

Notes

Allulose sweetener needs to be used for the caramel, but you can use either allulose or any other keto baking sweetener for the meringue.
This recipe takes the minimum amount of sweetener for the meringue, and it's plenty sweet, but less than a molotof cloud cake made of sugar. If you prefer a sweeter dessert, increase the sweetener up to 2 tablespoons per egg white.
You can make a bigger or smaller cloud cake simply by following this rule: one to two tablespoons of sweetener per egg white, and one minute with the oven on per egg white.
This is a soufflé style cake, leavened by egg whites only, so it's important to avoid sudden changes in temperature to ensure rising and to prevent deflating. Have the oven fully pre-heated, use boiling water in the water bath, and keep the oven door closed at least for half an hour after turning it off.