A Molotov! This dessert is a classic in Portuguese restaurants. They serve them in huge slices. There are variations where instead of the caramel topping, you make a cream with the egg yolks and sugar by cooking them in a bain marie. My mom also adds walnuts to this topping. Very decadent.
The cream molotof sounds similar to the Pavlova cake we have here in New Zealand and Australia! We don't make it with any caramel, here, but we do top it with a whipped cream frosting and add sliced fruits, like strawberries, kiwifruit, and passionfruit!
@@KarllaKatharinyRios I didn't know you had it in Brasil too, how cool! Here in Portugal the "Pudim de Leite Condensado " which is Brazilian, i think, is very popular. It's my mom's favourite. So smooth and silky.
That is a Molotof, Portuguese egg whites pudding! It is incredibly delicious. A soft, spongy and very delicate texture. Like a cotton cloud. According to sources, it appears that the real name of the Molotof pudding is Malakoff pudding. Apparently, it’s related to the Crimean War of 1853-1856. The Battle of Malakoff, 1855. Malakoff was a fortress that protected the city of Sebastopol after being taken over by the French general Aimable Jean Jacques Pélissier, who won the title of Duke of Malakoff. During the war, in Portugal, pastries were made according to the income of the time to give out this leftover ingredient from other preparations. And it is said that this pudding took that name.
There's a dessert called Malakoff Schnitte in Austria. It's pretty much the Egg part layered with cream and a sponge cake at the bottom, I think. Sometimes it has a coffee flavor if I remember correctly (just tasted it once as a kid and did not like it)
I think the best thing about these types of recipes is beginner cooks can focus on two cooking basics (egg whites & meringues and caramelizing sugar) that they can carry forward in their arsenal of kitchen knowledge. This way they can taste and feel outright what each element is like without being lost among a roster of other ingredients and techniques.
Kitchen napalm (sugar) is one of the hardest things to master imo, just because it is super finicky. Mostly the problem I've seen people have with merangue is that they under whip the eggs or try to dump the sugar in all at once, and then they have a weeping problem--and no one likes a sad grainy merangue.
@@coffeeconfessor4747 I, first, tried to make caramel at the age of 8 or younger.... & immediately tried to taste it! 🤦🏻♀️🤦🏻♀️ I should've known then that I had a thing for cooking, but didn't realize.
@@pickledjalapeno9482 I didn't start cooking until college. My friends and I were smoking the devil's lettuce and I got engrossed in the cooking channel. Ended the night by making everyone a 12 course meal--including dessert: isle flottant. The problem is that when I'm high, I don't eat the food, but I will cook like a boss.
Looks delicious! This is pretty similar to a dessert from my country (the Philippines) called "brazo de Mercedes," which uses the whole egg---whites for the meringue, yolks for the custard---in the same way our Portuguese friends say it's used in their Molotov. However, the brazo is assembled more like a cake roll, with the meringue cooked in a thin rectangular sheet, spread with the yolk custard, then rolled and dusted with powdered sugar.
We also do that dessert with the rolled meringue in Portugal - it's called a "Torta de claras" 😍. Delicious, no matter what you call it, right??? Greetings from Portugal 😉
actually it contains 3 ingredients, egg, sugar and water. i think it would of been better to add less water so the caramel is less running/watered down. even better is to use the watered down version to keep it from sticking but then thicken the majority of it and dump it on top when you turn it over onto a plate, this will stop you from spilling hot sticky sugar on yourself and also make the caramel carry the dish as it should.
My favorite 2 ingredient cake is a regular size can of pumpkin puree mixed into a boxed cake mix (just about any flavor works, even chocolate). You just mix the cake mix and pumpkin together and end up with a stiff cake batter, bake at 350 f for about 40 minutes (depending on your oven) in a 13 x 9 inch pan until it's done. If you toothpick test it there may be a very slight moisture on the pick, but no wet cake. I love it warm or cold. I don't frost it at all, but my Aunt Kay use to make cream cheese frosting to go with it. To me it is better naked.
Technically though, the cake "mix" contains flour, fat, spices, sugar and baking powder and sometimes dried egg. So it might be better called a "two can" cake, unless you want to fuss that very few cake mixes come in cans. And we can all be happy little pedants together!
Yes! A local grocery store passed out recipe cards for this! It called for Spiced cake mix but I could now imagine how great it would be with other flavors. I have a Jack-o-lantern muffin-like tin I use around Halloween and they are great with or without topping! Pumpkin Shmupkin cake with Spooky Boo topping 🤤
If I made it as you did, I would try to "suck" most of that caramel out of the bundt pan before inverting on the plate. 1) for safety reasons and 2) so I could put that sauce into a small creamer/pitcher and serve over the cake! It looked good and I am glad you did not get burnt. A "sugar" burn can cause very serious trauma to the skin!
they don't call it kitchen napalm for nothing... i'd probably not add the water and maybe some cream and butter to make the caramel a bit more decadant and thick
Yes, I made homemade caramels for my husband for Christmas one year. Drop a bit of the caramel as I was pouring from saucepan to sq.pan to set up. Caramel fell on my son's hand and left a small but deep burn. I felt horrible.
Well, technically, it's really three ingredients from a pedantic point of view, cos it's eggwhite, sugar and water, though you could probably omit the water and carefully drizzle the caramelised sugar into the tin before it cools too much, and whatever water is in the egg would (hopefully) moisten it to give it a saucy result... :D
Portugal here, we call it Molotov. 🤷 My dad LOVES, LOVES it! Here they make it either with the caramel or a yolk+sugar cream, cooked in bain-marie (wich I prefer, makes it sweeter and more decadent!)
Looks very tasty! Having been a professional baker, may I suggest putting the water in a ladle so you can stand back when pouring into the hot sugar. It reduces the chance of bad burns.
Brazo de Mercedes in the Philippines (Brazo means arm). Presented as a rolled cake made out of egg white, with the yolks used to make custard for the center of the roll.
in Brazil that's called "pudim de claras", quite an old-fashioned dessert and it's usually served with dried plums. Just took a look around the comment section and is so fun to see that it's a normal recipe all over the world and with different names and ways to serve it!
I cannot wait to try this it looks SO GOOD just from the intro shots! Emmy, if you want to add another cheesecake video to your channel, please try a Basque Cheesecake! It has no crust and "burns" on the outside to make a crust all on its own!
Baklava topped cheesecake is good, too. It's a huge pain to make from scratch, not at all easy like the recipes Emmy presents. But it's so tasty and very sweet (just as you'd expect from something topped with sticky, super-sweet baklava).
If you were worried about burning the sugar trying to cook it, you could use cane sugar syrup, like Lyle's Golden Syrup (McVitie's in the UK). At a tea house in Stratford, Ontario, they serve a dessert they call Pavlova (although proper pavlova has custard and fruit on hard meringue) which is a large slice of sweet, soft meringue topped with a crust of sugared almonds. It is absolutely divine! I think sugared almods would be great with this, too.
It looks like a toasted marshmallow merengue flan cake, I might try to make it but I don’t have a pan like that! Looks delish actually. TECHNICALLY a 3 ingredient recipe tho 😘
@@gerilynne1955 So then by that logic, for someone like Emmy who keeps her own chickens, this would only be a 1 ingredient recipe as she doesn't have to go to the store to buy the eggs.
Common in Portugal, called Molotof Pudding. My grandmother used to mix the caramel with the beaten egg whites, and for the topping she would cook a cream made with the yolks and sugar. Some people sprinkle chopped walnuts on it.
@@vbella39 and it completely changes the flavour, it no longer tastes "eggy" like Emmy's version in the video, it tastes like a caramel cloud and has a lovely colour. By the way, another thing I remember is that the pan was also coated with part of the caramel before going in the oven (I don't know if she had coated the pan with butter prior to that), and so the pudding gets a caramel crust. Also, the whole thing had to cool down inside the oven, because if it was removed while still hot it sometimes deflated. It's a really cool recipe, the only reason I don't make it is because I'm afraid of working with hot caramel xD
@@pawzies_xx She lies about the number of ingredients, calls a meringue a cake... And low IQ "people" like you eat it up then have a meltdown if anyone dares to call her out.
So cool. This is similar to a pavlova - an Australian cake with decorative fruit on top but they also add 1/2 tsp of cream of tartar and constarch to stabilize the wobbly eggwhite so it can stand up to all the fruit topping.
given the function the water has, i would count it as an ingredient. Yes eggwhites are also 95% water, so you could argue your not "using" water as an ingredient but to turn the caramel into a syrup it is an ingredient :)
In Brazil it's called "pudim de clara" (lit "egg white pudding") and my father liked it so much that my grandmother used to make a big one only for him and a smaller one for me, my mom and sister 🤣😂 Good memories 🥰
in Portugal we call it molotof! it’s not my favorite, but we usually we eat it on Christmas and any festivity, really - but mainly Christmas and Easter.
In Canada (maybe in maple syrup producing regions of the US too?), we make a pie with a maple syrup filling and meringue topping. You could simplify this recipe even further by using maple syrup instead of making the caramel. However, when you talked about serving it with extras to make it more decadent, my mind immediately went to roasted peaches and toasted almonds for some crunch. You could then drizzle the whole thing with a creamy, rich custard made with the leftover yolks. That would be more than two ingredients though!
Do you mean sugar pie /tarte au sucre? I think there is butter mixed with the syrup and sometimes currants or walnuts. Like a giant butter tart. I have Mme Jeanne Benoit's cookbook somewhere...
@@adajanetta1 I’m from an English speaking, maple syrup producing region of Ontario. We call it maple syrup pie, but yes, I believe it’s based on tarte au sucre. I’ve never seen it with walnuts or currants, just short crust pastry with a maple syrup and egg yolk based filling, topped with meringue. Like a lemon meringue pie but with maple instead of lemon. It’s delicious!
We call it canonigo here in the 🇵🇭 brought by Magellan (Portuguese explorer) who started the Spanish colonization in my country . It is often bake in the chiffon cake pan.
You must try another recipe made in the house of our grandmothers - Portuguese grandmothers - and whose simplicity (also made from egg whites) is surprisingly wonderful. The recipe is called Farófias and is used to - like Molotof - make use of unnecessary whites in other recipes, optimizing the ingredients.
In New Zealand we call this Pavlova, we use a little bit more than 2 ingredients, but very very similar. Its usually topped with whipped cream and fruit 😋
Wonder what it tastes like texture wise when frozen, a meringue ice cream? Would have the side benefit of being able to apply big lumps of icy meringue to the third degree burns you get when piping hot caramel flies all over your body during an entirely dodgy flipping procedure...
For me, the worst "only X ingredients" recipes are the ones where the most important ingredients are commercial processed food that's only available in the US. Which is most of the recipes Facebook tries to feed me.
I suppose it is a useful idea in our highly processed present day, plus spreading good ideas of easy shortcuts. I mean I have made tatter-tot casserole a few times in the last year and using canned soup has previously not been on my cooking horizon (I am Aussie, Americana cuisine is not highly on my radar most of the time).
@@TheMimiSard I'm originally from Minnesota, so an Australian making tater tot hotdish warms my heart. I have lived in Scotland for a long time and one of the grocery stores here just recently got tater tots. I made tater tot hot dish with veggie haggis in place of the beef. It was surprisingly good.
This is an old farm recipe: floating island. Served with vanilla, cinnamon, or lemon custard. With plenty of eggs, cream, and milk, the farmwives made this for Sunday dinner dessert
Here in Brazil we call it "Egg white's pudding". It is delicious and so fluffy! Its better with extra caramel to the side, so you can get every bite with some. Glad to see emmy cooking this recipe! Ps: I just like the caramel a bit thicker than yours, but it came out perfecly.
You can use this to cover german cheese cake. We call it "Golden Drop Cheesecake" (Goldtröpchen Käsekuchen). Delicious! But definitly more than 2 ingrediences 😀
One could argue that water is an ingredient. 😋 But I totally see why it doesn't count. If you don't have water, you've got bigger problems to solve than making dessert. I'm tempted to try this if only to see if I still hate meringue as much as I did when I was a child. There are lots of things I hated as a kid which I LOVE now.
We have something like that here in the Philippines though we make it in a roll! It's called brazo de mercedes, we don't use the syrup thing, the cake is mostly egg whites and the filling is a yolk-custard! Def worth checking out!
I think the water could be optional. The caramel was very thin. If no water was added it might be more of a syrup. Actually I wonder if it would work subbing in Lyle's Golden Syrup for the caramel.
I make something that I call a cloud omelette! I separate the eggs, fluff up the egg whites, then stir in the yokes gently into the egg whites with your seasonings. I cook whatever I'm going to have in a nonstick pan (ham, bacon, potatoes, vegetables just whatever you would put in your omelettes). Then spread the moraine over the top, let it cook until it browns on bottom. Then flip it over in the pan, then add cheese to the brown side! Fold into a half moon after Marine sets, then cook in tell Brown on both sides! One egg will turn out looking like a 2 or 3 egg omelette!
going to have to remember this. step mother and her side are pretty long in the sweet tooth and i think they'll like this. think it'd work well served as is or as a topper to whatever pie/cake they happen to have on hand. am feeling a sprinkling of some crushed pistachios though.
True but do we really consider water as ingredient? Technically it is but I think most of the time, the idea of fewer ingredients just means ingredients that are more uncommon instead of those cheap ultra-staple like like water and salt.
Yup, 100% THIS - why she needed to call it 2 when it is ABSOLUTELY THREE was absurd - she even makes a point at the beginning to say that many times something will say it's only 2, 3, 4, etc. but then "technically" it's more - JUST LIKE THIS. FAIL.
Technically there's 3 ingredients. Adding water to the sugar. But still fun. I use to make meringue cookies with walnuts and chocolate chips. They were called forgotten cookies. Popped them in a hot oven then turned it off and don't open for a few hours. They were always a hit.
There was so much liquid when she flipped it, I wonder if the water were left out it would still work and be truly 2 ingredients? I imagine the merengue would release some moisture while cooking.
@@ladydriver0_0 Probably not, the caramel would quickly turn solid without the extra moisture from the water. You could probably cut it back some to get it a little thicker, but once it cools its already going to be thick and this is why you want to remove it from the pan quickly also.
Hi Emmy, I wonder if you sliced some pears into the caramel before you laid the egg white, if that might provide that little bit of extra you were looking for? I might try that. It looked really beautiful!
I think you're correct that it is actually only 2 ingredients as water is a thinning agent for the Caramel sauce and doesn't contribute significantly to the flavor or body of the dessert. Having said all that I would like to add either some vanilla or cherry or almond flavorings and then it would become a 3 ingredient dessert. Excellent, fun video!
Emmy, i LOVE all of your Videos! i use to watch them before going to sleep because i just love your relaxing way of explaining the recipes and you have such a relaxing voice. its not all about cooking and recipes but also like a nice learning source and sience. thank you so much for making this beautiful and simple videos about cooking. is there a chance you do also videos during the week, like in between weekends? like thuesday or wednesday? jesse, from switzerland
@@1ACL i mean true, but it's also not simply melted either. The caramelization is a chemical reaction with the aptly named polymers resulting in a changed product.
I wonder if you add an extract like vanilla, coconut or almond to it if it would have better flavor. I realize that would make it three ingredients instead of two, but flavor is worth it.
Good recipe! the only thing i would change is adding that amount of water at the end, caramel turns out runny. Just a few drops of lemon juice to avoid crystallization and that's it ;)
I've found with cloud bread that when I used the pieces before they "set" they defnitely fell apart when I tried making sandwiches with them. When I put them all in a plastic bag overnight, they would stand up beautifully to carry hamburgers with all the fixings! I love cloud bread. The pices are just rather flimsy if you try to use them too soon out of the oven. ❤️✌️
Imagine having Emmy as a mom and getting to try all kinds of cool weird foods she makes for videos dee and learning so many things… her sons are so lucky 🥹
@@YourWifesBoyfriendgirl what? 👁️👄👁️ I'm pretty sure she is a youtuber full time, so this is her job. they get neglected because their mom spends a couple of hours a day working? like any normal mom? lmao
@@rosieglows the water goes into this cake as well. Water is an ingredient whether it's naturally produced or sourced or not. When you make a box cake mist instructions have you add 3 ingredients water oil and eggs
It's meringue with cooked sugar. That aside... Children, please ask an adult if you want to try because sugar doesn't burn you like other ingredients, it sticks while burning.
Franchement girl here. You are right ! My grandma had a very good recipe of Île Flottante. But she never add water to the hot caramel. And the fluffy white égos are poached in hot milkshake.
So if you're getting technical and want to be accurate, it's three ingredients not two. LOL Maybe it shouldn't have been such a point of an authentic 2 ingredient recipe. It does look delicious, we'll have to try this one. As always Emmy, you've made it a hit. 😀
EXACTLY - like you said she even went out of her way to say that sometimes recipes say they are a certain amount then "technically" (her words) they are more - JUST LIKE THIS WAS. UGH.
In Philippines, we call this canonigo and it would be really, really high. But I think we adapted it from Spain. However, we have a close version called Brazo de Mercedes where you at least use the whole egg (but separately). This dessert is underrated compared to our other desserts which I think needs more exposure. It's so yummy.
Hello Emmy I made (ok tried to make) caramel just today and it seized up, grabbing my spatula in a sticky mess. I did use a heavy bottom pan, did not use water, didn't see crystals. Can the temp in the room make a difference? My wife keeps the AC very chilly this time of year Thank you for all of your wonderful, different cultures, adventures in cooking and teaching, l always learn something!!
I think I would pour cold water into the outer pan and set the mold into it for about 5 minutes to allow the caramel to cool and thicken before flipping it onto the plate. If it's the consistency of cold pancake syrup I think it would be less prone to dumping out onto the table and it would make a more dense coating overall. I might even refrigerate it before turning it over, flip it onto the plate cold and then let it warm to room temperature.
It's a Pudim de Claras a very classic recipe in Brazil mostly made by nanas casually for a afternoon coffee. It's from Portuguese origin and very simple to make it. This recipe made me remind when my grandma was alive.
When I was a breakfast baker and handling pans of fresh baked sticky buns with 12 to 24 fl oz of boiling hot goo, I learned how to do the "tip." It was a loud and fast maneuver, without a plate on top - it takes some skill to do the "tip" fast enough to keep the goo from spilling but not so fast as to mush the fresh baked buns. Next time don't use a plate, use a lipped pan and move faster, and do it on a flat surface that's about your waist height.. Onto a rimmed baking sheet with parchment on it, then carefully move it to the cake plate. Also I wouldn't recommend those heat proof cloth gloves. That caramel goo will soak in fast.
We have a cake like that in our country too its called brazo de Mercedes. But our cakes have a flan in the middle and it's a roll. truly decadent ah I'm hungry now it's so yummy ❤️
Please make Brazo de Mercedes (arm of mercedes). A classic Filipino cake dessert made up of egg white with custard (with hint of lemon and/or vanilla as the filling). My all time favourite comfort food. Probably similar to lemon meringue pie only in log shaped.
Good heavens you do surprise me! I love meringue; we'd be the perfect meringue-topped-pies eating buddies! (Although generally I find I can eat the pie as well as the topping. Oh well. It was a thought.)
And..... She explicitly said she hates it when people use it as click bait... But a 2 ingredient cake is really click bait. I wonder why she didn't just say it's a THREE ingredient cake?
@@WhatHeidiSees people don’t count water as an ingredient because it’s something nearly everyone will always have access to. They don’t need to buy it from the shop or raid their cupboards
THIS - 100% THIS - why not just call it "3 ingredient" as THAT IS WHAT IT IS - and it's still impressive, she even says "when you technically look and it's really 3, etc" - YOU MEAN JUST LIKE THIS?!?!?
Had a recipe that was a meringue with mixed berries in it and throw it in a pie shell (gram cracker is suggested), bake until golden brown. A yummy summer time treat. Too bad I am now diabetic.
A Molotov! This dessert is a classic in Portuguese restaurants. They serve them in huge slices. There are variations where instead of the caramel topping, you make a cream with the egg yolks and sugar by cooking them in a bain marie. My mom also adds walnuts to this topping. Very decadent.
Hands down my favorite! And pastel de nata with a galao
*molotof. Molotov cocktail is a home made fire weapon.
The cream molotof sounds similar to the Pavlova cake we have here in New Zealand and Australia! We don't make it with any caramel, here, but we do top it with a whipped cream frosting and add sliced fruits, like strawberries, kiwifruit, and passionfruit!
I'm from Brasil and know it by "Pudim de claras" (egg whites pudding). I knew it was a portuguese desert but didn't know it was called Molotof.
@@KarllaKatharinyRios I didn't know you had it in Brasil too, how cool! Here in Portugal the "Pudim de Leite Condensado " which is Brazilian, i think, is very popular. It's my mom's favourite. So smooth and silky.
That is a Molotof, Portuguese egg whites pudding! It is incredibly delicious. A soft, spongy and very delicate texture. Like a cotton cloud. According to sources, it appears that the real name of the Molotof pudding is Malakoff pudding. Apparently, it’s related to the Crimean War of 1853-1856. The Battle of Malakoff, 1855. Malakoff was a fortress that protected the city of Sebastopol after being taken over by the French general Aimable Jean Jacques Pélissier, who won the title of Duke of Malakoff. During the war, in Portugal, pastries were made according to the income of the time to give out this leftover ingredient from other preparations. And it is said that this pudding took that name.
There's a dessert called Malakoff Schnitte in Austria. It's pretty much the Egg part layered with cream and a sponge cake at the bottom, I think. Sometimes it has a coffee flavor if I remember correctly (just tasted it once as a kid and did not like it)
Obrigada Fábio por descrever tão bem o nosso Molotof! I was about to say it's a Portuguese dessert 😋
100% Molotof from Portugal
So interesting!
thanks for the insight
I think the best thing about these types of recipes is beginner cooks can focus on two cooking basics (egg whites & meringues and caramelizing sugar) that they can carry forward in their arsenal of kitchen knowledge. This way they can taste and feel outright what each element is like without being lost among a roster of other ingredients and techniques.
Kitchen napalm (sugar) is one of the hardest things to master imo, just because it is super finicky. Mostly the problem I've seen people have with merangue is that they under whip the eggs or try to dump the sugar in all at once, and then they have a weeping problem--and no one likes a sad grainy merangue.
Perfectly written!
@@coffeeconfessor4747 I, first, tried to make caramel at the age of 8 or younger.... & immediately tried to taste it! 🤦🏻♀️🤦🏻♀️
I should've known then that I had a thing for cooking, but didn't realize.
@@pickledjalapeno9482 I didn't start cooking until college. My friends and I were smoking the devil's lettuce and I got engrossed in the cooking channel. Ended the night by making everyone a 12 course meal--including dessert: isle flottant. The problem is that when I'm high, I don't eat the food, but I will cook like a boss.
Looks delicious! This is pretty similar to a dessert from my country (the Philippines) called "brazo de Mercedes," which uses the whole egg---whites for the meringue, yolks for the custard---in the same way our Portuguese friends say it's used in their Molotov. However, the brazo is assembled more like a cake roll, with the meringue cooked in a thin rectangular sheet, spread with the yolk custard, then rolled and dusted with powdered sugar.
We also do that dessert with the rolled meringue in Portugal - it's called a "Torta de claras" 😍. Delicious, no matter what you call it, right??? Greetings from Portugal 😉
There is a similar one called Canonigo.
Oh my that sounds yummy. Something wonderful to eat soon😁
In France we call this Floating Island, served on a "sea" of custard and topped with the caramel. Used to be my favorite dessert!
That sounds delicious
What's your current favorite dessert?
My favorite!
It’s amazing 😋😋
Yes immediately thought of this ! Haven’t had one in ages 🤔
actually it contains 3 ingredients, egg, sugar and water.
i think it would of been better to add less water so the caramel is less running/watered down.
even better is to use the watered down version to keep it from sticking but then thicken the majority of it and dump it on top when you turn it over onto a plate, this will stop you from spilling hot sticky sugar on yourself and also make the caramel carry the dish as it should.
People don’t count water as an ingredient
got’em!
@@neamhdhlisteanach6720 I do. But also if Emmy didn't make a fuss about it being truly 2 ingredients I think less people would say something
Everyone has water. (I mean, if you don't have access to water then I doubt you are baking posh desserts)
@@EmergencyChannel Flint, MI would probably object.
If you use it, it’s an ingredient.
My favorite 2 ingredient cake is a regular size can of pumpkin puree mixed into a boxed cake mix (just about any flavor works, even chocolate). You just mix the cake mix and pumpkin together and end up with a stiff cake batter, bake at 350 f for about 40 minutes (depending on your oven) in a 13 x 9 inch pan until it's done. If you toothpick test it there may be a very slight moisture on the pick, but no wet cake. I love it warm or cold. I don't frost it at all, but my Aunt Kay use to make cream cheese frosting to go with it. To me it is better naked.
That sounds wonderful. I might add some chopped walnuts…
Sounds delicious!
Thank you for posting this!!!! Must try! I love pumpkin.
Technically though, the cake "mix" contains flour, fat, spices, sugar and baking powder and sometimes dried egg. So it might be better called a "two can" cake, unless you want to fuss that very few cake mixes come in cans. And we can all be happy little pedants together!
Yes! A local grocery store passed out recipe cards for this! It called for Spiced cake mix but I could now imagine how great it would be with other flavors. I have a Jack-o-lantern muffin-like tin I use around Halloween and they are great with or without topping! Pumpkin Shmupkin cake with Spooky Boo topping 🤤
If I made it as you did, I would try to "suck" most of that caramel out of the bundt pan before inverting on the plate. 1) for safety reasons and 2) so I could put that sauce into a small creamer/pitcher and serve over the cake! It looked good and I am glad you did not get burnt. A "sugar" burn can cause very serious trauma to the skin!
YES, THIS!!!
@Linda Storm - brilliant and a very easy fix; maybe not so easy but definitely simple. I hated to see all of that yummy caramel lost.
Yes! Then you could add some cream to the caramelized sugar to make it thicker/more decadent
they don't call it kitchen napalm for nothing... i'd probably not add the water and maybe some cream and butter to make the caramel a bit more decadant and thick
Yes, I made homemade caramels for my husband for Christmas one year. Drop a bit of the caramel as I was pouring from saucepan to sq.pan to set up. Caramel fell on my son's hand and left a small but deep burn. I felt horrible.
Well, technically, it's really three ingredients from a pedantic point of view, cos it's eggwhite, sugar and water, though you could probably omit the water and carefully drizzle the caramelised sugar into the tin before it cools too much, and whatever water is in the egg would (hopefully) moisten it to give it a saucy result... :D
Portugal here, we call it Molotov. 🤷 My dad LOVES, LOVES it! Here they make it either with the caramel or a yolk+sugar cream, cooked in bain-marie (wich I prefer, makes it sweeter and more decadent!)
Looks very tasty! Having been a professional baker, may I suggest putting the water in a ladle so you can stand back when pouring into the hot sugar. It reduces the chance of bad burns.
Brazo de Mercedes in the Philippines (Brazo means arm). Presented as a rolled cake made out of egg white, with the yolks used to make custard for the center of the roll.
I love all the comments explaining the similar desserts in their cultures! its so great how food can bring people together like this
If you set the wire rack in a sheet pan/baking tray, you could catch the leaking caramel & pour it over the cake.
This is called a Molotof pudding! It’s a traditional Portuguese dessert :) it’s amazing!
Emmy, it’s actually 3 ingredients if we’re counting the water 💧 as well!😁♥️🍮
((Just teasing, of course!😊))
All recipes I've seen count water as an ingredient
Omg!!! The CAKE part had TWO ingredients.
@@rosieglows No it had 3, upside down cakes the topping goes in the pan before the cake, it's part of the recipe.
I am too OC I would call it 3 as well!
I was looking for this comment and yes it's actually 3 ingredients. I'm disappointed Emmy lied 😵😤
I would think that fresh fruit, especially berries, might go really well with this…😊
Yes! Berries or peaches!
in Brazil that's called "pudim de claras", quite an old-fashioned dessert and it's usually served with dried plums. Just took a look around the comment section and is so fun to see that it's a normal recipe all over the world and with different names and ways to serve it!
I cannot wait to try this it looks SO GOOD just from the intro shots!
Emmy, if you want to add another cheesecake video to your channel, please try a Basque Cheesecake! It has no crust and "burns" on the outside to make a crust all on its own!
Oooooohhhh.....Yum!
Baklava topped cheesecake is good, too.
It's a huge pain to make from scratch, not at all easy like the recipes Emmy presents. But it's so tasty and very sweet (just as you'd expect from something topped with sticky, super-sweet baklava).
If you were worried about burning the sugar trying to cook it, you could use cane sugar syrup, like Lyle's Golden Syrup (McVitie's in the UK).
At a tea house in Stratford, Ontario, they serve a dessert they call Pavlova (although proper pavlova has custard and fruit on hard meringue) which is a large slice of sweet, soft meringue topped with a crust of sugared almonds. It is absolutely divine! I think sugared almods would be great with this, too.
It looks like a toasted marshmallow merengue flan cake, I might try to make it but I don’t have a pan like that! Looks delish actually. TECHNICALLY a 3 ingredient recipe tho 😘
I know, my aspie brain said 3 ingredients 😂
I love you Emmy, not afraid to try and fail but you just seem to know what works!
Two ingredients. Egg whites and sugar. They don't count water because you didn't have to go to the store to buy it.
@@gerilynne1955 So then by that logic, for someone like Emmy who keeps her own chickens, this would only be a 1 ingredient recipe as she doesn't have to go to the store to buy the eggs.
But only using half the egg, so 2.5 ingredients. Or maybe the air incorporated into the egg whites should count... 3.5.
@@Chris_Seccull I'm just saying that is how cook books works. I don't make the rules. But not everyone has or raises chickens.
Common in Portugal, called Molotof Pudding. My grandmother used to mix the caramel with the beaten egg whites, and for the topping she would cook a cream made with the yolks and sugar. Some people sprinkle chopped walnuts on it.
I love that idea! I would never know what to do with the yolks and I think the caramel infusion is genius!
@@vbella39 and it completely changes the flavour, it no longer tastes "eggy" like Emmy's version in the video, it tastes like a caramel cloud and has a lovely colour.
By the way, another thing I remember is that the pan was also coated with part of the caramel before going in the oven (I don't know if she had coated the pan with butter prior to that), and so the pudding gets a caramel crust.
Also, the whole thing had to cool down inside the oven, because if it was removed while still hot it sometimes deflated.
It's a really cool recipe, the only reason I don't make it is because I'm afraid of working with hot caramel xD
@@yikes7607 It did deflate a tad, in the 3 minutes she was talking & all of the caramel went in the pan first.
(Pan was not buttered.)
Emmy is the definition of a comfort youtuber she has the calmest and most gentle voice and makes really cute recipes plus she never lies to us
Agreed
She lies all the time, this video being an example.
@@YourWifesBoyfriend how does she lie?
@@pawzies_xx She lies about the number of ingredients, calls a meringue a cake... And low IQ "people" like you eat it up then have a meltdown if anyone dares to call her out.
@@YourWifesBoyfriend I think you real like it; cuz your watching on free will. So, if you hate Emmy then don't watch plain & simple
So cool. This is similar to a pavlova - an Australian cake with decorative fruit on top but they also add 1/2 tsp of cream of tartar and constarch to stabilize the wobbly eggwhite so it can stand up to all the fruit topping.
Exactly what I was thinking, it's a pavlova recipe just without the fruit and cream.
given the function the water has, i would count it as an ingredient. Yes eggwhites are also 95% water, so you could argue your not "using" water as an ingredient but to turn the caramel into a syrup it is an ingredient :)
In Brazil it's called "pudim de clara" (lit "egg white pudding") and my father liked it so much that my grandmother used to make a big one only for him and a smaller one for me, my mom and sister 🤣😂
Good memories 🥰
I wonder if a little vanilla in the “cake” would tone down the eggy flavor…
Maybe but letting it cool down all the way makes it totally not eggy. Tastes best the next day!
I also was thinking that.
@@riverAmazonNZ I wouldn't expect that. I would have thought it would go flat by the next day.
In my country, a similar dessert (brazo de Mercedes) has vanilla, lime zest, or butter added to lessen the egginess.
@@ianrosenbalm6555 lime zest??? Oh my goodness I HAVE yo try that with my next pavlova, I adore lime but would have never thought of adding it!
in Portugal we call it molotof! it’s not my favorite, but we usually we eat it on Christmas and any festivity, really - but mainly Christmas and Easter.
@mallie I love it with ovos moles
In Canada (maybe in maple syrup producing regions of the US too?), we make a pie with a maple syrup filling and meringue topping. You could simplify this recipe even further by using maple syrup instead of making the caramel. However, when you talked about serving it with extras to make it more decadent, my mind immediately went to roasted peaches and toasted almonds for some crunch. You could then drizzle the whole thing with a creamy, rich custard made with the leftover yolks. That would be more than two ingredients though!
That sounds lovely.
I was wondering if I could somehow use maple syrup for this...
Do you mean sugar pie /tarte au sucre? I think there is butter mixed with the syrup and sometimes currants or walnuts. Like a giant butter tart. I have Mme Jeanne Benoit's cookbook somewhere...
@@adajanetta1 I’m from an English speaking, maple syrup producing region of Ontario. We call it maple syrup pie, but yes, I believe it’s based on tarte au sucre. I’ve never seen it with walnuts or currants, just short crust pastry with a maple syrup and egg yolk based filling, topped with meringue. Like a lemon meringue pie but with maple instead of lemon. It’s delicious!
We call it canonigo here in the 🇵🇭 brought by Magellan (Portuguese explorer) who started the Spanish colonization in my country . It is often bake in the chiffon cake pan.
I love how every one of Emmy’s videos seem to hover on the edge of disaster, but mostly turn out wonderful
You must try another recipe made in the house of our grandmothers - Portuguese grandmothers - and whose simplicity (also made from egg whites) is surprisingly wonderful. The recipe is called Farófias and is used to - like Molotof - make use of unnecessary whites in other recipes, optimizing the ingredients.
AAAH! This is a Molotov! One of my fave deserts!!
That moment when you added the water to the caramel was exciting lol! This dessert turned out looking great!
Yup, and at that point it became THREE INGREDIENTS.
In New Zealand we call this Pavlova, we use a little bit more than 2 ingredients, but very very similar.
Its usually topped with whipped cream and fruit 😋
Wonder what it tastes like texture wise when frozen, a meringue ice cream? Would have the side benefit of being able to apply big lumps of icy meringue to the third degree burns you get when piping hot caramel flies all over your body during an entirely dodgy flipping procedure...
Emmy’s pure joy when she succeeds = everything the world needs. The most wholesome content on the internet. 💖
For me, the worst "only X ingredients" recipes are the ones where the most important ingredients are commercial processed food that's only available in the US. Which is most of the recipes Facebook tries to feed me.
Lol! Cans of mushroom soup and "pie filling" everywhere
I suppose it is a useful idea in our highly processed present day, plus spreading good ideas of easy shortcuts. I mean I have made tatter-tot casserole a few times in the last year and using canned soup has previously not been on my cooking horizon (I am Aussie, Americana cuisine is not highly on my radar most of the time).
@@TheMimiSard I'm originally from Minnesota, so an Australian making tater tot hotdish warms my heart. I have lived in Scotland for a long time and one of the grocery stores here just recently got tater tots. I made tater tot hot dish with veggie haggis in place of the beef. It was surprisingly good.
@@alanamuir Haggis is underappreciated as a savoury dish.
This reminds me of a French dessert called île flottante. Except it's bit a caramel sauce but a custardy sauce.
This is an old farm recipe: floating island. Served with vanilla, cinnamon, or lemon custard. With plenty of eggs, cream, and milk, the farmwives made this for Sunday dinner dessert
That looks so yummy and easy. I think you have to include the water as an ingredient so that would make it 3 ingredients 🙂
Emmy! You reminded me of my favorite Filipino dessert, Brazo de Mercedes, which includes the custardy yolk. Have you ever tried it?
Delicious!!
Here in Brazil we call it "Egg white's pudding". It is delicious and so fluffy!
Its better with extra caramel to the side, so you can get every bite with some.
Glad to see emmy cooking this recipe!
Ps: I just like the caramel a bit thicker than yours, but it came out perfecly.
You can use this to cover german cheese cake. We call it "Golden Drop Cheesecake" (Goldtröpchen Käsekuchen). Delicious! But definitly more than 2 ingrediences 😀
One could argue that water is an ingredient. 😋 But I totally see why it doesn't count. If you don't have water, you've got bigger problems to solve than making dessert. I'm tempted to try this if only to see if I still hate meringue as much as I did when I was a child. There are lots of things I hated as a kid which I LOVE now.
It was just funny after the small rant about click bait titles and promising that this is truly only 2 ingredients. 🤨
We have something like that here in the Philippines though we make it in a roll! It's called brazo de mercedes, we don't use the syrup thing, the cake is mostly egg whites and the filling is a yolk-custard! Def worth checking out!
Technically, three ingredients… sugar, water, and eggs no? Unless water was optional.
I think the water could be optional. The caramel was very thin. If no water was added it might be more of a syrup. Actually I wonder if it would work subbing in Lyle's Golden Syrup for the caramel.
I make something that I call a cloud omelette! I separate the eggs, fluff up the egg whites, then stir in the yokes gently into the egg whites with your seasonings. I cook whatever I'm going to have in a nonstick pan (ham, bacon, potatoes, vegetables just whatever you would put in your omelettes). Then spread the moraine over the top, let it cook until it browns on bottom. Then flip it over in the pan, then add cheese to the brown side! Fold into a half moon after Marine sets, then cook in tell Brown on both sides! One egg will turn out looking like a 2 or 3 egg omelette!
going to have to remember this. step mother and her side are pretty long in the sweet tooth and i think they'll like this. think it'd work well served as is or as a topper to whatever pie/cake they happen to have on hand. am feeling a sprinkling of some crushed pistachios though.
That’s a tradition Portuguese dessert my mom makes it all the time
I'm old; sugar, water and egg whites count in my math as 3 ingredients but it looks yummy!
I felt so petty thinking that but it is 3....
Was thinking the same.
True but do we really consider water as ingredient? Technically it is but I think most of the time, the idea of fewer ingredients just means ingredients that are more uncommon instead of those cheap ultra-staple like like water and salt.
Sugar is as necessary in my house as water & salt so I consider that to be 3 ingredients I'm talking about.
When reading a cookbook is water listed as needed ingredients? (unless needed at a certain temperature)
i like how youre studio kitchen is evolving> i like your vintage pots and bpwls. you are a brave foodie and funny!
Hi Emmy, I still counted 3 ingredients: egg whites, sugar, water! Great video again thank you ❤️❤️
Yup, 100% THIS - why she needed to call it 2 when it is ABSOLUTELY THREE was absurd - she even makes a point at the beginning to say that many times something will say it's only 2, 3, 4, etc. but then "technically" it's more - JUST LIKE THIS. FAIL.
I love meringue so I would probably really like this. Thanks Emmy ❣️
Technically there's 3 ingredients. Adding water to the sugar. But still fun. I use to make meringue cookies with walnuts and chocolate chips. They were called forgotten cookies. Popped them in a hot oven then turned it off and don't open for a few hours. They were always a hit.
Just came to say that
I wanted to say this, but didn't want to be the one to say it..thank you for your sacrifice 🥰
There was so much liquid when she flipped it, I wonder if the water were left out it would still work and be truly 2 ingredients? I imagine the merengue would release some moisture while cooking.
@@ladydriver0_0 Probably not, the caramel would quickly turn solid without the extra moisture from the water. You could probably cut it back some to get it a little thicker, but once it cools its already going to be thick and this is why you want to remove it from the pan quickly also.
@@JohnA... Ahhh, gotcha, thanks.
Hi Emmy, I wonder if you sliced some pears into the caramel before you laid the egg white, if that might provide that little bit of extra you were looking for? I might try that. It looked really beautiful!
I haven't seen a bain-marie used in baking for a very long time. Well done, Emmy!
I think you're correct that it is actually only 2 ingredients as water is a thinning agent for the Caramel sauce and doesn't contribute significantly to the flavor or body of the dessert. Having said all that I would like to add either some vanilla or cherry or almond flavorings and then it would become a 3 ingredient dessert. Excellent, fun video!
Emmy, i LOVE all of your Videos! i use to watch them before going to sleep because i just love your relaxing way of explaining the recipes and you have such a relaxing voice. its not all about cooking and recipes but also like a nice learning source and sience. thank you so much for making this beautiful and simple videos about cooking. is there a chance you do also videos during the week, like in between weekends? like thuesday or wednesday? jesse, from switzerland
FUN FACT! Turning sugar to caramel is not "melting" the sugar! It's technically a reaction called thermal decomposition.
Can we find another term? "Decomposition" relating to my food just does something janky to my head 😳😬🤣
No, thermal decomposition only happens if it's burnt. Up untill then, it's just melted.
@@1ACL i mean true, but it's also not simply melted either. The caramelization is a chemical reaction with the aptly named polymers resulting in a changed product.
I wonder if you add an extract like vanilla, coconut or almond to it if it would have better flavor. I realize that would make it three ingredients instead of two, but flavor is worth it.
“and now, very carefully…*BOOM*…add my water :)”
i love her so much.
Good recipe! the only thing i would change is adding that amount of water at the end, caramel turns out runny. Just a few drops of lemon juice to avoid crystallization and that's it ;)
We call that canonigo in the Philippines. It's served with a vanilla sauce made from the eggyolks
Hi, this is molotov, or Portuguese merengue. You have to add the sugar after the stiff peaks are formed. It's for maximum sweetness.
I love all your gluten free recipes! Especially the easy ones! Thank you!
Water is the THIRD ingredient.
No nitpicking though :) It looks really, really good! Thanks for sharing.
If you add vanilla it might taste like marshmallows.
Maybe topped with caramelized nuts for a slight crunch
I've found with cloud bread that when I used the pieces before they "set" they defnitely fell apart when I tried making sandwiches with them. When I put them all in a plastic bag overnight, they would stand up beautifully to carry hamburgers with all the fixings! I love cloud bread. The pices are just rather flimsy if you try to use them too soon out of the oven. ❤️✌️
Imagine having Emmy as a mom and getting to try all kinds of cool weird foods she makes for videos dee and learning so many things… her sons are so lucky 🥹
They get neglected while she spends all her time watching tiktok videos which she steals her clickbait garbage from.
@@YourWifesBoyfriendgirl what? 👁️👄👁️ I'm pretty sure she is a youtuber full time, so this is her job. they get neglected because their mom spends a couple of hours a day working? like any normal mom? lmao
@@YourWifesBoyfriend wait, you have 51 comments in her channel and seemingly they're all bashing her??? my dude, get a life. touch some grass.
@@GreySpectro Cool story, troll.
...and taking those cool, weird things to school for lunch to show off to friends. 😀
I separate my eggs the same way! Love your content, it's so relaxing and I rarely see recipes like these
How about adding vanilla to the egg whites, and maybe some shredded coconut ?
This looks like something we make in Peru. Bavarois de guindones, which is that but with prunes inside, the caramel, and a pastry cream dressing.
I think I would make cajeta sauce with goat milk as for the chocoflan cake. Maybe a drop of vanilla in the whites. Looks beautiful!
Here in Argentina is called isla flotante (floating island) and is a classic!
Water Emmy Made is an ingredient so 3 ingredients. This is almost identical to a sponge or angel food cake 🍰🎂
The "cake " itself only has 2 ingredients 🤦♀️ The caramel is a topping 🙄
@@rosieglows the water goes into this cake as well. Water is an ingredient whether it's naturally produced or sourced or not. When you make a box cake mist instructions have you add 3 ingredients water oil and eggs
It's meringue with cooked sugar. That aside...
Children, please ask an adult if you want to try because sugar doesn't burn you like other ingredients, it sticks while burning.
This is the first time one of your videos has ever startled me LOL. When you added the water to the caramel I nearly jumped out of my skin 😂
Reminds me of one of my favorite French desserts called île flottante or Floating Island it's delicious 🤤
Franchement girl here. You are right ! My grandma had a very good recipe of Île Flottante. But she never add water to the hot caramel. And the fluffy white égos are poached in hot milkshake.
So if you're getting technical and want to be accurate, it's three ingredients not two. LOL
Maybe it shouldn't have been such a point of an authentic 2 ingredient recipe.
It does look delicious, we'll have to try this one. As always Emmy, you've made it a hit. 😀
EXACTLY - like you said she even went out of her way to say that sometimes recipes say they are a certain amount then "technically" (her words) they are more - JUST LIKE THIS WAS. UGH.
In Philippines, we call this canonigo and it would be really, really high. But I think we adapted it from Spain. However, we have a close version called Brazo de Mercedes where you at least use the whole egg (but separately). This dessert is underrated compared to our other desserts which I think needs more exposure. It's so yummy.
Emmy can you please do a fruity fruits video on monstera deliciosa? It’s been going viral on tiktok lately!
Hello Emmy
I made (ok tried to make) caramel just today and it seized up, grabbing my spatula in a sticky mess. I did use a heavy bottom pan, did not use water, didn't see crystals. Can the temp in the room make a difference? My wife keeps the AC very chilly this time of year
Thank you for all of your wonderful, different cultures, adventures in cooking and teaching, l always learn something!!
I think I would pour cold water into the outer pan and set the mold into it for about 5 minutes to allow the caramel to cool and thicken before flipping it onto the plate. If it's the consistency of cold pancake syrup I think it would be less prone to dumping out onto the table and it would make a more dense coating overall. I might even refrigerate it before turning it over, flip it onto the plate cold and then let it warm to room temperature.
It's a Pudim de Claras a very classic recipe in Brazil mostly made by nanas casually for a afternoon coffee. It's from Portuguese origin and very simple to make it. This recipe made me remind when my grandma was alive.
There use to be a product called super fine sugar or ice tea sugar. I was taught to use it in making meringues
British folk use caster sugar, which is finer than regular sugar, but not powdered.
Might be the same stuff. Cause the ice tea sugar wasn’t powdered
I've also seen people blitz granulated sugar in a food processor to use in meringue
You actually remembered to power up your mixer. Sooooo proud of you.
When I was a breakfast baker and handling pans of fresh baked sticky buns with 12 to 24 fl oz of boiling hot goo, I learned how to do the "tip." It was a loud and fast maneuver, without a plate on top - it takes some skill to do the "tip" fast enough to keep the goo from spilling but not so fast as to mush the fresh baked buns.
Next time don't use a plate, use a lipped pan and move faster, and do it on a flat surface that's about your waist height.. Onto a rimmed baking sheet with parchment on it, then carefully move it to the cake plate.
Also I wouldn't recommend those heat proof cloth gloves. That caramel goo will soak in fast.
this is similar to the île flottante (floating island) in france. the eggs whites are poached then put on a liquid custard and drenched in caramel.
We have a cake like that in our country too its called brazo de Mercedes. But our cakes have a flan in the middle and it's a roll. truly decadent ah I'm hungry now it's so yummy ❤️
Toss yolk between shell halves, works amazing and no hand mess
Please make Brazo de Mercedes (arm of mercedes). A classic Filipino cake dessert made up of egg white with custard (with hint of lemon and/or vanilla as the filling). My all time favourite comfort food. Probably similar to lemon meringue pie only in log shaped.
That sizzling at 3:02 scared me ….I got goosebumps now.
Sugar + water + egg whites = 3 ingredients. Love the "jiggle, jiggle!"
Do you eat all of these different recipes that you make? Or do you throw them away? Just wondering! 😃
As the person who scrapes the meringue off of pies and throws it away, I don't think I'll be trying this. 🙂
Good heavens you do surprise me! I love meringue; we'd be the perfect meringue-topped-pies eating buddies! (Although generally I find I can eat the pie as well as the topping. Oh well. It was a thought.)
@@Enoo-Wynn 🤣 Yup, you can have my share anytime.
Ooooh parts of this remind me of a Rum baba.. maybe that's something you'd be interested in x
Hahaha Emmy! Doesn’t the water count as a 3rd ingredient? 😂💜
Was wondering the same 🙂
And..... She explicitly said she hates it when people use it as click bait... But a 2 ingredient cake is really click bait. I wonder why she didn't just say it's a THREE ingredient cake?
@@WhatHeidiSees people don’t count water as an ingredient because it’s something nearly everyone will always have access to. They don’t need to buy it from the shop or raid their cupboards
THIS - 100% THIS - why not just call it "3 ingredient" as THAT IS WHAT IT IS - and it's still impressive, she even says "when you technically look and it's really 3, etc" - YOU MEAN JUST LIKE THIS?!?!?
Had a recipe that was a meringue with mixed berries in it and throw it in a pie shell (gram cracker is suggested), bake until golden brown. A yummy summer time treat. Too bad I am now diabetic.
Pudim de claras! Delicious 😋 it tastes even better if you add some lemon/lime zest to the meringue. Then, it goes from good to AMAZINGLY GOOD