All cuisines have staple, tried and true recipes and the Balkans are no exception. Granted, a lot of our most traditional recipes were heavily influenced by the Ottoman occupation but I guess that’s what happens when a region is occupied for hundreds of years. Šampita, a very familiar sight in all Balkan pastry shops is made with the very familiar “šerbet” or simple syrup found in recipes such as Tulumbe and Baklava, recipes we’ve acquired. And while I don’t have the time to take a super deep dive into it’s history and origin, I do know that in the present day it’s enjoyed all over the Balkans. Šampita is a classic, a sibling to the equally well-known Krempita.
This recipe is very simple, even though it may seem complicated. It’s even easier if you’re using a stand mixer as very little effort is required on your part. It contains a lot of sugar, so it’s the perfect treat for those with a serious sweet tooth.
In terms of assembly, you don’t need a deep dish to get that tall slice. In fact, I don’t use a container at all when assembling. The meringue is whipped so firmly that I simply pile it on top of the sponge cake and use a spatula to shape the dessert. It sounds strange until you try it, but I promise if you follow the measurements and directions you’ll be to as well.
I hope you give this dessert a try very soon, and don’t forget the chocolate shavings on top!
Šampita / Meringue Cake
Course: DessertCuisine: Balkan10
servings30
minutes25
minutesA traditional Balkan dessert made with sweet meringue and a soft vanilla sponge cake.
Ingredients
- Sponge Cake
7 egg yolks
3/4 cup (120 g) powdered sugar
1/3 cup (75 ml) oil
1/3 cup (75 ml) milk
1 tablespoon baking powder (1 kesica)
1 cup (100 g) flour
- Meringue
7 egg whites
- Sugar Syrup / Serbet
2 3/4 cup (480 – 500 g) white granulated sugar
3 tablespoons vanilla sugar (3 kesice) or 1 tablespoon vanilla extract
2 tablespoons (30 ml) lemon juice
- Also
1/3 chocolate bar for shaving on top
Directions
- Preheat oven to 350 F/ 175 C and line a 9×13 baking pan with parchment paper. If you’d like a thinner cake layer use a larger baking pan or sheet.
- In a medium mixing bowl, whip the egg yolks and powdered sugar, then add in the remaining cake ingrediants. Once the batter is combined and contains no lumps, transfer it to the baking pan/sheet.
- Bake for 25-30 minutes until toothpick comes out clean. Set aside to cool.
- Meringue
- In a saucepan, add the sugar, vanilla sugar, and lemon juice. Cook on medium heat until the sugar completely dissolves and turns into a clear liquid.
- While the sugar syrup is cooking, in the bowl of a stand mixer fitted with a whisk attachment, add in the egg whites. Begin whipping on medium-high speed until stiff peaks form.
- When the sugar syrup is ready, turn up the speed of the stand mixer to high and begin slowly pouring in the sugar syrup into the egg whites in a slow but steady stream. Continue pouring until all the sugar syrup is incorporated into the egg whites.
- Continue whisking the egg whites until all the syrup is combined and the meringue is glossy and thick. There should be no streaks of sugar syrup visable when you scrap the bottom of the bowl (a great test method).
- Once the meringue is ready, lay the sponge cake on your serving platter and spoon the meringue on top. Form the sides and ensure an even top layer.
- Using a grater, shave some chocolate over the top of the meringue and refridgerate at least 2 hours before serving, or until the Sampita is completely chilled.
- Keep any leftovers in the refridgerator.
