Go Back
Overhead view of powdered-sugar-dusted sampita squares showing crisp pastry layers around a thick meringue center.

Sampita: Balkan Puff Pastry Meringue Layer Cake

Golden puff pastry sandwiches a stabilized Italian meringue filling, chilled until firm and cut into clean squares.
Print Recipe Pin Recipe
Prep Time 35 minutes
Cook Time 20 minutes
Total Time 2 hours 55 minutes
Servings: 12 servings
Course: Dessert
Cuisine: Eastern European
Calories: 140
Ingredients Method Notes

Ingredients
  

Pastry
  • 2 puff pastry sheets sheets (about 450g total); thawed but still cold
Meringue Filling
  • 4 egg whites large (about 140g); room temperature
  • 300 g granulated sugar
  • 90 ml water for the sugar syrup
  • 10 g powdered gelatin (1 tbsp)
  • 60 ml cold water for blooming the gelatin
  • 1 tsp lemon juice
  • 1 tsp vanilla extract
For Dusting
  • 2 tbsp powdered sugar

Method
 

Bake the Pastry
  1. Heat the oven to 200C / 400F. Line two sheet pans with parchment paper.
  2. Unroll the puff pastry sheets onto the sheet pans. Prick each sheet all over with a fork so it doesn't puff too much in the oven.
  3. Bake for 15 to 18 minutes, until deep golden brown and crisp. Cool completely on the pans, then trim each sheet to fit your 9x13 inch (23x33 cm) baking pan.
Make the Meringue Filling
  1. Sprinkle the gelatin over the 60 ml cold water in a small bowl. Let it sit for 5 minutes to bloom, then melt it in the microwave for 10 to 15 seconds, or set the bowl over a pot of simmering water until clear.
  2. Combine the sugar and 90 ml water in a small saucepan. Bring to a boil over medium heat and cook, without stirring, until a candy thermometer reads 115C / 240F.
  3. While the syrup cooks, whip the egg whites in a stand mixer on medium speed until they hold soft peaks.
  4. With the mixer running on medium-low, pour the hot syrup down the side of the bowl in a thin stream, avoiding the whisk. Add the lemon juice, then turn the mixer to high speed and whip for 8 to 10 minutes, until the meringue is glossy, holds stiff peaks, and the bowl feels just barely warm to the touch.
  5. Add the melted gelatin and vanilla extract. Whip for 1 more minute to combine fully.
Assemble and Chill
  1. Place one pastry sheet in the bottom of the 9x13 inch (23x33 cm) pan. Spread the meringue filling evenly over the top. Set the second pastry sheet on top, pressing down gently.
  2. Chill the assembled cake, uncovered, for at least 2 hours, or overnight, until the filling is firm to the touch.
  3. Dust the top heavily with powdered sugar using a fine sieve. Cut into 12 squares with a sharp knife, wiping the blade clean between cuts.

Notes

  • Cook the syrup on medium heat, not high, so it doesn't scorch before hitting 115C / 240F.
  • Bloom the gelatin fully before melting it, undissolved granules show up as lumps in the filling.
  • Trim pastry sheets to the exact pan size before assembling for clean, even layers.
  • Wipe the knife clean between cuts for neat squares, the meringue sticks otherwise.