Molotov With Sweet Egg Icing - egg whites

Method

• Preheat oven to 180 degrees Celsius.
• Molotof Preparation:
• Grease a bundt pan, but do not flour. Set aside.
• In a large bowl, place the egg whites with a pinch of fine salt and beat to stiff peaks.
• Continue beating and add the sugar little by little until the mixture has a very firm meringue consistency.
• 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.
• Bake for 11 minutes (1 minute per egg white).
• When the time is up, turn off the oven, and leave the molotof inside the oven for 30 minutes. Never open the oven door.
• 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.
• Unmold into a large dish.
• For the topping:
• In a saucepan, whisk the eggs.
• Add the sugar and whisk some more.
• Bring to simmer over medium heat, stirring constantly with the whisk until the mixture begins to thicken.
• Remove the pan from the heat and immediately pour the mixture into another container to cool.
• When it is almost cold, spread the icing on the molotof and sprinkle with nuts.
• Cool before serving.