In Portuguese: Pudim «Molotoff»
Ingredients:
- 7 egg-whites
- 1 dessert-spoon maizena-flour
- 7 soup-spoons sugar
- 100 g shelled almonds, cut lengthwise and roasted
- 7 egg-yolks
- 1 tea-spoon maizena-flour
- 8 soup-spoons water (approx.)
- 8 soup-spoons sugar
- Lemon-juice to taste
For the egg-sweet:
Directions:
Whip the egg-whites until they are very stiff and firm, then add the maizena-flour very slowly, always continuing whipping.
Put the sugar in a pan on the fire, until it becomes golden. Add it, while hot, to the whipped whites, to give them colour.
Heat the oven and prepare a pan with boiling water, to cook the pudding.
With butter, grease a round, deep cake-tin, with a hole in the middle.
Put in the whipped whites, smooth the surface, and place in the oven, in the bain-marie pan, to cook for 7 minutes, watching that it does not become too brown.
Turn off the oven, leaving the pudding inside and allow it 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 becomes a thickish syrup, then remove from heat and when cool, add the egg-yolks beaten with the flour 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 it in a deep dish, cover with the egg-sweet and decorate with the roasted almonds.
Bom Apetite !!
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