sampita cake

Galactic Keto cake called “Šampita”

Whenever I get asked by clients, can they have keto cake every day, I always reply with a big Yes!? But, wait, not just any Keto cake. The Keto cake they ask about has to be made with nutrient-dense ingredients. This is why I always point out, a cake is not a Keto cake if the ingredients are used just for the purpose of pure pleasure. Keto cake has to feed you the same way your main dish does!

Greek went to Balkan

If you are a regular visitor to my blog, you might already know that I am Greek and I live in Greece. Well, I live in Greece only during the summer. The rest of the year I live in a beautiful region of Herzegovina where my wife is from. This area has a mild Mediterranean climate and a lot of rocky mountains. Croatian Adriatic coast is just 30 minutes drive away, so, it’s very similar to Greece. I would like to devote this post both to my wife and the amazing people who live there.

If you taste the food they have there – you might want to stay there as well! As a Ketonian, I can enjoy all sorts of grass-fed, free-range and organic products at a reasonable price. Of course, we always adjust the local recipes so that carbs, starch and sugar are excluded! You can see an excellent example of this alternation in this link.

Keto cake Space adventure!

Well, my wife is a passionate science-fiction freak! In fact, you can see this passion in her artworks, since she is a graphic artist. Another passion of hers is the creation of the most unusual cakes and food in general. I remember she was throwing a Star Trek party a few years ago.  She made all sorts of Klingon and Federation food. Crazy but extremely creative! This creativity helped us in our quest to turn all Greek and Mediterranean dishes into Keto friendly versions.

A great way to consume more eggs

Once I asked her if she can come up with the idea to help me increase the egg consumption during an experiment. As you may read here, eggs are  Superfood. If you ask me, we should all eat more eggs for optimal fitness and health. She thought about it for a second or two and then a “Eureka” moment came to her mind:

-Šampita!!! 

-What is that?

-It can be a Keto cake made mostly of eggs. We can exclude the wheat flour and make the syrup with stevia and gelatine! This way it’ll be totally Keto and you will adore it!

The rest is history

I really was amazed! Ever since then, we kept making it very often. The cake itself is extremely attractive and when you think of its ingredients, you get thrilled. How can something so simple taste and feel so good? Originally, this cake was created under the influence of the Austro-Hungarian empire which ruled the territory in the 19th and early 20th century. The Schaum comes from Greman word for foam. This could be a direct description of eggwhite meringue. The second part “pita” comes, of course, from Greek for pie. So, this cake could be the product of German and Greek cultural clash in the Balkan territory!

Out of this world nutritional value

Just take a look at the nutrition facts! Can you believe it? This cake has less than 1g of net carbs per portion. And since it’s made mainly of eggs, all the nutrients are just about perfect in ratio. You will have 12,7g of good fats and a moderate amount of protein – only 6g per portion. At the same time, Šampita is packed with vitamin A, C, iron, calcium and potassium!

Superpowers of Balkan people

No wonder Croatian national football team plays so well in the World cup. They must have been eating some Šampita these days. I am joking, of course. I would not recommend eating a classic Šampita (made with sugar and starch) to anybody, especially not to professional athletes. On the other hand, if they would be able to have this version, the benefits and enjoyment would be multiple.

May the force of eggs be with you so that you can live long and prosper!

Galactic Keto cake called “Šampita”

Recipe by Apollonas Kapsalis
Servings

15

servings
Prep time

25

minutes
Cooking time

10

minutes
Calories

140

kcal

Ingredients

  • 12 egg yolks pasture-raised

  • 1/2 tsp sea salt

  • 28 g (1 oz) stevia or monk fruit blend sweetener

  • 150 g (5.3 oz) butter grass-fed

  • 1 tbsp vanilla extract

  • 1/2 tsp baking soda

  • 1 tbsp lemon juice You can use 1/4 tsp of citric acid

  • 30 g (1.1 oz) coconut flour

  • 2 tbsp sparkling mineral water

  • Meringue
  • 12 egg whites pasture-raised

  • 2 tbsp lemon juice

  • 1/2 tsp sea salt

  • Syrup
  • 300 ml (10 fl oz) filtered water

  • 50 g (1.7 oz) stevia blend (you can add more, we prefer it less sweet)

  • 1 whole lemon Organic, sliced

  • 2 sticks cinnamon

  • 10 whole cloves

  • 30 g (1.1 oz) beef gelatine grass-fed

  • 50 ml (1.7 fl. oz) warm water For gelatine

Directions

  • Divide the yolks and egg whites. Put the egg whites in a container with a lid and keep them at room temperature.
  • Using an electric mixer, beat the egg yolks with sea salt, sweetener and vanilla extract. Slowly start adding melted butter. Add baking soda, lemon juice or citric acid, coconut flour and keep mixing. Add sparkling mineral water and mix for a bit longer. 
  • Grease a deep pan (we used 25×35 cm or 9.4×13.7 in) with some coconut oil and sprinkle with some coconut flour.  and pour in the cake mixture. Bake it in the oven for 15-20 minutes at 160ºC (320ºF).
  • While the cake base is baking, prepare the syrup and meringue. Beat the egg whites with lemon juice and sea salt at a high speed using an electric mixer. It would be best to use a self-standing mixer or have somebody mix it while you are preparing the syrup.
  •  Slice the lemon and place it in a deep pot. Add stevia, cinnamon, cloves and 300 ml water. Bring it to a boil. Mix gelatine with 50 ml of water in a glass for 2 minutes and then add it to the syrup. Bring it to a boil. Strain the syrup through a metallic strainer.
  • While you are still beating your meringue, start pouring hot syrup from a high distance very slowly. Keep mixing even when you’ve poured all the syrup for another 5 minutes.
  • Pour the meringue mixture on the cake base and even it with a spatula. At this point, you can just sprinkle the cake with some organic raw cacao powder, or alternatively, place it in the oven at 70ºC for 40 minutes to create a crust on top.
  • Chill the Šampita for at least 6 hours before serving. 

Recipe Video