Molotof

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Preheat your oven to 160°C (325°F).

   Ca. 5 min.

2. 2

   Grease a 20-22 cm (8-9 inch) round baking mold with butter and dust it lightly with flour, or line with parchment paper.

   Ca. 2 min.

   Kokkens note: A fluted bundt pan or a straight-sided soufflé dish also works well.

3. 3

   In a large, very clean bowl, beat the egg whites with an electric mixer on medium speed until soft peaks form.

   Ca. 5 min.

   Kokkens note: Ensure the bowl and beaters are free of any grease to achieve good meringue.

4. 4

   Gradually add the granulated sugar, one tablespoon at a time, while continuing to beat on high speed until stiff, glossy peaks form.

   Ca. 5 min.

   Kokkens note: The sugar should be fully dissolved, and the meringue should be shiny.

5. 5

   Gently fold in the lemon juice into the meringue.

   Ca. 1 min.

   Kokkens note: The lemon juice helps stabilize the meringue.

6. 6

   Pour the meringue mixture into the prepared baking mold, smoothing the top.

   Ca. 1 min.

7. 7

   Bake in the preheated oven for 20-25 minutes, or until the meringue is golden brown on top and firm to the touch.

   Ca. 25 min.

   Kokkens note: The exact baking time can vary, so keep an eye on it.

8. 8

   Turn off the oven and leave the Molotof inside with the door ajar for at least 30 minutes to cool down slowly and prevent it from collapsing.

   Ca. 30 min.

   Kokkens note: This slow cooling is crucial for maintaining the meringue's structure.

9. 9

   While the Molotof cools, prepare the caramel sauce. In a small saucepan, combine the granulated sugar and water.

   Ca. 2 min.

10. 10

    Heat over medium heat without stirring until the sugar dissolves and the mixture begins to boil.

    Ca. 3 min.

    Kokkens note: Swirl the pan occasionally to ensure even cooking, but avoid stirring with a utensil.

11. 11

    Continue to cook until the caramel turns a deep amber color.

    Ca. 5 min.

    Kokkens note: Watch carefully as caramel can burn quickly; remove from heat as soon as it reaches the desired color.

12. 12

    Once cooled, carefully invert the Molotof onto a serving plate.

    Ca. 1 min.

13. 13

    Pour the prepared caramel sauce over the Molotof just before serving.

    Ca. 1 min.