Friday, March 9, 2018

 I have been on a baking kick lately. My mom has ton of recipes that I absolutely love. They take me back to my childhood, but all of those recipes are on Bosnian. I made Shampita, which is a white merengue cake dessert. I did my best to translate it correctly, so if you are making it and you are reading this thinking "What are you talking about here?" reach out and I will do my best to clarify.

Here is what you will need:

8 large egg yolks
½ cup 
1 teaspoon vanilla extract
5 tablespoons milk
2 tablespoons vegetable oil
½ cup all-purpose flour
1 ½ teaspoons baking powder
Pinch of salt
3 cups sugar
¾ cup water
8 egg whites
1 teaspoon vanilla extract
Pinch of salt
½ ounce chocolate, grated or fresh fruit.

 Here is how to make it:
  1. Making the cake: Preheat oven to 325. In a stand-mixer bowl (you can do this with a hand held mixer for this recipe but its a lot of work), 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. Reduce mixer speed to low, add milk and oil into the yolk mixture in a steady stream. Add flour, baking powder and salt and gently fold into yolks just until combined.(important to fold not mix)
  3. Line a greased 9inch 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.
  4. Make the meringue: Place the sugar in a heavy, large saucepan, and then gently pour in the water. Set over high heat, and bring to a boil without stirring.  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.
  5. 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.)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.
  6. Spread meringue evenly over athe cake. Refrigerate for at least 3 hours. It will be rich and gooey, but you should be able to slice it. Top with grated chocolate or fresh fruit and serve with coffee.

What do you guys think?


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