Preparation

1. Put 150 g sugar in the mixing bowl and pulverize it for 30 seconds on speed 10. Remove and set aside.
2. In a clean and dry mixing bowl, install the butterfly whisk. Add the egg whites and a pinch of salt and beat them for 10 minutes on speed 4.
3. Program 8 minutes on speed 4 and, with the machine running, add the reserved icing sugar through the orifice in the lid.
4. Preheat the oven to 180°C and prepare the caramel sauce: heat the remaining sugar (100 g) and the water in a small pan until it melts and becomes light golden brown in color (caramel).
5. Program 1 minute on speed 4 and, through the opening in the lid, slowly pour the caramel onto the egg whites (avoid pouring it onto the whisk).
6. Grease a high ring cake tin with butter, dust it with flour and pour the mixture of the mixing bowl into it. Hit the base of the tin on a flat surface to remove any air bubbles there may be.
7. Put it in the oven for 10 minutes. Turn the oven off and let it cool completely inside, for about an hour, without opening the oven door.
8. Prepare the egg cream: put the yolks, the sugar and the milk in the mixing bowl and program 15 minutes, at 90°C, on speed 2. Let it cool down.
9. Unmold the molotof and pour the egg cream over it.

Suggestion: Do not open the oven door during the cooking time and the cooling time so the molotof doesn't collapse.