Molotof with Egg Cream and Almonds — Teleculinária Formula
Teleculinária publishes a formula using all twelve eggs: the whites form the pudding with 180 grams of sugar and caramel, while the yolks thicken with the other 170 grams of sugar and 200 millilitres of water for the topping. The page announces 55 minutes total but does not separate preparation from cooking or state a yield or mould size.
- Yields
- Not stated
- Prep
- Not separated; the page announces 55 minutes total
- Cook
- 16 minutes in the oven; egg-cream cooking duration not stated
Ingredients
- 12 Eggs, separated
- 170 g / 6 oz Sugar for the egg cream
- 180 g / 6.3 oz Sugar for the egg whites
- 200 ml / 6.8 US fl oz Water
- 80 g / 2.8 oz Toasted sliced almonds
- 2 tablespoons; volume not defined by the source Liquid caramel
- as needed; amount not stated Butter for greasing
- as needed; amount not stated Flour for dusting
Method
Heat the oven to 180°C / 356°F. Grease a mould with butter and dust it with flour. The source publishes no shape, material, capacity or dimensions.
Separate all twelve eggs, reserving both whites and yolks. The source uses both parts in the same dessert.
In a saucepan, combine 170 grams / 6 ounces of sugar, 200 millilitres / 6.8 US fluid ounces of water, and all twelve yolks.
Cook the yolk mixture, stirring continuously until it thickens. Remove it from the heat and leave to cool. The source gives no heat setting, temperature, time, degree of thickness, or curdling control.
Whip the whites, adding the remaining 180 grams / 6.3 ounces of sugar, until very firm. The source does not describe speed, duration, or gradual addition.
Add the two tablespoons of liquid caramel to the whites and fold together. Transfer to the prepared mould and level the surface. The source does not direct the cook to remove air pockets or tap the mould.
Bake directly at 180°C / 356°F for 16 minutes. This formula specifies no water bath, oven rest, or doneness test.
Remove, unmould, and leave to cool. Pour over the cooled egg cream, decorate with the toasted sliced almonds, and serve. The source publishes no cooling duration or storage instructions.
Sources for this recipe
The quantities and method were checked against the references below. Family recipes may vary; where no single official formula exists, we present a representative practical version and say so plainly.
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