Šampita (shahm-pee-tah) is a Balkan dessert made of Italian meringue and egg yolk sponge Šampita is a staple dessert in all Balkan pastry shops. Šampita is a classic sibling to the well-known Cremeschnitte- Krempita.

Ingredients for sponge cake: 

6 egg yolks-large

70 ml milk

80 g sugar

140 g all-purpose flour

60 ml oil

½ tsp baking powder

• Preheat oven to 375 F/ 180 C and line a 9×13 baking pan with parchment paper. 
• In a medium mixing bowl, whip the egg yolks and sugar, then add the remaining cake ingredients. Once the batter is combined and free of lumps, transfer it to the baking pan/sheet and smooth it with a spatula.
• Bake at 375 F for 10-12 minutes until toothpick comes out clean. Set aside to cool. Once it is cooled down cut the edges and transfer to a bigger pan. 

Ingredients for Italian meringue:

6 egg whites(240g)

400 g sugar 

120 ml water

1 tsp lemon juice or ½ tsp salt

Tips and Tricks for Italian Meringue

1. Ensure all equipment is fat or grease-free and the egg whites contain no yolks.

2. Egg white foam is better if it is kept at room temperature for at least one hour.
3. Do not over-boil sugar, use a candy thermometer.

4. Do not overbeat it should look moist and shiny.
5. Very slowly add hot syrup

6. A small amount of lemon juice or salt gives more volume and stability.

• Heat the sugar and water in a saucepan until the sugar dissolves and the mixture boils. Boil until a candy thermometer registers 243-250 F. 
• While the syrup is cooking, on a medium speed whisk the egg whites in a mixing machine until they form soft peaks. 
• When the sugar syrup is ready, turn up the speed of the stand mixer to high and begin slowly pouring 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 around 3 minutes and the meringue is glossy and thick. There should be no streaks of sugar syrup visible when you scrap the bottom of the bowl (a great test method).
• Once the meringue is ready, lay the sponge cake on a bigger pan and spoon the meringue on top. Use a spatula to form the sides and ensure an even top layer. 
• Immediately cut into 3 x4 =12 squares while the meringue is still fresh. Once the meringue settles it will get a thin crust on top and inside it will puff up.  
• Using a grater, shave chocolate over the top of the meringue and refrigerate at least 2 hours before serving, or until the Meringue Pie-Sampita is completely chilled.
• Keep any leftovers covered in the refrigerator and it is good for up to four days in the fridge. 

NOTES 

Watch the Video: To better understand the recipe, I recommend watching the video recipe, which includes a step-by-step guide to help you succeed. 

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Bon Appetit!