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1
Preheat oven to 180 degrees Celsius.
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2
Molotof Preparation:
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3
Grease a bundt pan, but do not flour. Set aside.
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4
In a large bowl, place the egg whites with a pinch of fine salt and beat to stiff peaks.
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5
Continue beating and add the sugar little by little until the mixture has a very firm meringue consistency.
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6
Spoon the egg white mixture into the bundt pan. Tap the pan against a hard surface to burst any air bubbles that might have formed.
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7
Bake for 11 minutes (1 minute per egg white).
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8
When the time is up, turn off the oven, and leave the molotof inside the oven for 30 minutes. Never open the oven door.
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9
After 30 minutes, open the oven door, but leave the molotof inside for another 30 minutes. Avoid sudden temperature changes, such as open windows or doors, which may cause a cold draft.
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10
Unmold into a large dish.
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11
For the topping:
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12
In a saucepan, whisk the eggs.
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13
Add the sugar and whisk some more.
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14
Bring to simmer over medium heat, stirring constantly with the whisk until the mixture begins to thicken.
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15
Remove the pan from the heat and immediately pour the mixture into another container to cool.
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16
When it is almost cold, spread the icing on the molotof and sprinkle with nuts.
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17
Cool before serving.
