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Sampita 02.jpg

Šampita is a cake popular in Montenegrin cuisine and which is said to have the origins in Balkan food culture where it was traditionally made from raw egg whites; however, due to the risk of salmonella disease, this ingredient has been substituted with meringue or dried egg powder. The cake has two layers, one floury and another creamy. The making parts necessary for cooking this sweet delicacy are: eggs, sugar, vanilla extract, milk, vegetable oil, flour, baking powder, salt and water.


Egg yolks are whisked with sugar and milk, which is gradually poured into the pot; flour is combined with baking powder and is also spooned into the mixture, stirring it well until the mass gets a homogeneous structure. The batter is poured into a greased form and baked in the oven until golden brown in color. A cream made from well blended egg whites with a pinch of salt and sugar syrup is evenly spread on top of the cake which can be decorated with chocolate/ sugar sprinkles or cinnamon before being served as a dessert.

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