Sampita

Recipe from Jasmina Bojic

Adapted by Francis Lam

Sampita
Grant Cornett for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Theo Vamvounakis.
Total Time
1¼ hours, plus several hours of rest
Rating
5(61)
Comments
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This traditional Montenegrin dessert, adapted from Jasmina Bojic, is a kind of open-faced marshmallow sandwich. The syrup from the meringue seeps into the cake as it rests, befitting Montenegro's position between layer-cake-loving Central Europe and the syrup-soaked pastry traditions of the Mediterranean. Serve with strong coffee to balance the sampita's rich sweetness. —Francis Lam

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Ingredients

Yield:20 servings

    For the Cake

    • 10large egg yolks
    • ½cup plus 2 tablespoons sugar
    • 1teaspoon vanilla extract
    • 5tablespoons milk
    • 2tablespoons vegetable oil
    • ½cup all-purpose flour
    • 1½teaspoons baking powder
    • Pinch of salt

    For the Meringue

    • 3¼cups sugar
    • ¾cup water
    • 8egg whites
    • 1teaspoon vanilla extract
    • Pinch of salt
    • ½ounce chocolate, grated
Ingredient Substitution Guide
Nutritional analysis per serving (20 servings)

214 calories; 4 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 42 grams carbohydrates; 0 grams dietary fiber; 39 grams sugars; 3 grams protein; 66 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Preheat oven to 325. In a 5-quart stand-mixer bowl, combine the yolks, sugar and vanilla, and beat with the whisk attachment on medium-high speed until the mixture is very pale and fluffy, about 6 minutes.

  2. Step 2

    Reduce mixer speed to low, combine the milk and oil in a cup and add to the yolk mixture in a steady stream.

  3. Step 3

    Mix flour, baking powder and salt together in a bowl, and gently fold into yolks just until combined.

  4. Step 4

    Line a greased 9-by-13-by-2-inch baking pan with greased parchment (or dust with a little flour). Pour in the batter, and bake until a toothpick comes out clean, about 20 minutes. Cool cake in the pan until just warm, run the tip of a knife around the edge, then remove cake to a platter or baking sheet.

  5. Step 5

    Make the meringue: Thoroughly clean and dry the mixer bowl and whisk attachment, and set up the mixer. Place the sugar in a heavy, large saucepan, then gently pour in the water. Set over high heat, and bring to a boil without stirring. If sugar splashes on the sides of the pan, clean it off with a wet pastry brush. Boil syrup to soft-ball stage (235 degrees) until it becomes visibly thicker, with slower, bigger bubbles, 5 to 7 minutes after it comes to a full boil. Remove the pan from heat, and let cool for 2 minutes.

  6. Step 6

    While the syrup cooks, add the egg whites, vanilla and salt to the mixer bowl and beat on low speed for 2 minutes, and then medium for another 4 to 5, or until the egg whites hold fluffy, stiff peaks. (Adjust the heat under the syrup or turn off the mixer longer than the other.)

  7. Step 7

    With the mixer running on medium-high, slowly pour the hot syrup into the egg whites, avoiding the whisk. The meringue will come almost to the very top of a 5-quart bowl. Continue beating the meringue after all the syrup is incorporated until it cools to just warm (test by touching the mixer bowl), 15 to 20 minutes.

  8. Step 8

    Spread meringue evenly over and around the sides of the cake, and top with chocolate shavings. Let rest, refrigerated, for at least 3 hours. It will be rich and gooey, but sliceable. After an overnight rest, the sampita will be fluffier and less gooey and will slice more cleanly. Serve with Turkish or other strong coffee.

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Ratings

5 out of 5
61 user ratings
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Comments

riverdalite

My sister made this yesterday for dinner tonight to celebrate two birthdays. It is a thing of beauty. I thought it would be cloying, but it wasn’t. It was just delicious.

Jasna

A number of things can go wrong with egg whites. One of the most common is if the mixing bowl (and beater) aren’t completely clean and dry. I tend to “cheat” by adding cream of tartar. I also use an instant read thermometer to make sure the sugar and water heat up to the right temperature.

DKS

The kids loved it - it was super easy to make but for me it was way to much of a one note of marshmallow sweetness. I halved the cake and the meringue which was fine. Will drizzle chocolate over it next time for more of a contrast. It was exciting however to make a dish from Montenegro.

Kate

Can anyone say whether coconut oil would work OK instead of vegetable oil,and instead of grated chocolate, dusting some cocoa on the top?

Tina

I used both grated chocolate and cocoa powder. I think it would be fine with only cocoa but we enjoyed the combo.

Helen

I make this for Passover with matzoh cake meal and kosher for Passover baking powder. (One of our seders is fish so we can have desserts with milk, cream, and butter.) The first time I served it, I had to encourage the kids to taste a little piece. They came back for big pieces and expect it for dessert each year.

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Credits

Adapted from Jasmina Bojic.

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