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1
Whip the egg whites until they are very stiff and firm.
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2
Add the cornstarch very slowly, always continuing to whip.
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3
Put the sugar in a pan and heat until it becomes golden.
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4
Add it, while hot, to the whipped whites, to give them colour.
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5
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.
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6
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.
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7
With butter, grease a tube or bundt pan.
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8
Put in the whipped whites, smooth the surface and place in the oven, in the bain-marie pan, to cook for 7 minutes.
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9
Watch that it doesn't become too brown.
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10
Turn off the oven and leave the pudding inside.
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11
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.
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12
Meanwhile, make the egg-sweet, boiling the sugar with the water until it forms a thick syrup.
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13
Remove from the heat and when cool add the egg yolks, beaten with the cornstarch and a few drops of lemon juice.
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14
Let it boil up again and if too thick add a little more water.
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15
Very carefully, remove the pudding from the tin.
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16
Place in a deep dish, cover with the egg sauce and decorate with the roasted almonds.
