2-Ingredient Pudim Molotof Cloud Cake
User Reviews
5
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Prep Time
20 mins
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Cook Time
8 mins
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Additional Time
30 mins
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Total Time
58 mins
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Servings
8 slices
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Calories
16 kcal
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Course
Dessert
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Cuisine
Portuguese
2-Ingredient Pudim Molotof Cloud Cake
Description
The Pudim Molotof Cloud Cake begins with caramel made by melting allulose sweetener to a golden amber, then coating a tube pan's interior. Separately, egg whites are whipped to soft peaks and gradually sweetened with allulose until stiff, glossy peaks form. The meringue is gently spooned over the caramel.
Baked in a water bath at moderate heat, this soufflé-like cake rises and sets with a delicate structure. The process requires careful temperature control and timing to avoid collapse or loss of meringue volume.
The cake's texture is light and airy, with a sweet caramel flavor balancing the subtly sweet meringue. It resembles a cloud in appearance and is suitable as a dessert for those limiting sugar, with adjustable sweetness by altering sweetener amounts. Care is advised during baking and cooling to maintain the structure.
Serving can be direct from the pan, allowing the caramel to glaze the meringue exterior, or inverted onto a plate to present the caramel as a sauce.
Ingredients
Caramel
- ½ cup allulose sweetener or white sugar if not keto
Cloud Pudding
- 8 egg large, whites
- 8 tablespoons allulose sweetener See notes
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.
Notes
- Use allulose sweetener for caramel and meringue; other keto sweeteners can substitute in the meringue.
- Adjust meringue sweetness by adding up to 2 tablespoons of sweetener per egg white if desired sweeter.
- Scale recipe size by using 1–2 tablespoons sweetener per egg white and baking one minute per egg white.
- Fully preheat the oven and use boiling water in the water bath to ensure even baking.
- Keep oven door closed at least 30 minutes after baking to prevent collapse.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8slices
Amount Per Serving
Calories 16 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 16kcal | 1% |
| Carbohydrates | 0.2g | 0% |
| Protein | 3.6g | 7% |
| Fat | 0.1g | 0% |
| Fiber | 0g | 0% |
| Sugar | 0g | 0% |
| Net Carbohydrates | 0.2g |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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