For the pudding
- 7 egg whites
- 2 teaspoons cornstarch
- 7 tablespoons sugar
- 100 g slivered almonds, roasted
For the egg sweet
- 7 egg yolks
- 1 teaspoon cornstarch
- 8 tablespoons water
- 8 tablespoons sugar
- lemon juice, to taste
- 2 tablespoons butter, for greasing
Directions See How It's Made
- Whip the egg whites until they are very stiff and firm.
- Add the cornstarch very slowly, always continuing to whip.
- Put the sugar in a pan and heat until it becomes golden.
- Add it, while hot, to the whipped whites, to give them colour.
- Heat the oven-- no temperature is given in the book but judging from other Molotoff recipes I've seen I would set it at a low heat.
- Meanwhile, prepare a pan with boiling water that is big enough to fit your cake tin in, to cook the pudding in a warm water bath.
- With butter, grease a tube or bundt pan.
- Put in the whipped whites, smooth the surface and place in the oven, in the bain-marie pan, to cook for 7 minutes.
- Watch that it doesn't become too brown.
- Turn off the oven and leave the pudding inside.
- Allow to cool for 15 minutes with the oven door open or shut, depending on the colour of the pudding, which should never be darker than light brown.
- Meanwhile, make the egg-sweet, boiling the sugar with the water until it forms a thick syrup.
- Remove from the heat and when cool add the egg yolks, beaten with the cornstarch and a few drops of lemon juice.
- Let it boil up again and if too thick add a little more water.
- Very carefully, remove the pudding from the tin.
- Place in a deep dish, cover with the egg sauce and decorate with the roasted almonds.