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Champita is usually imagined as a large cake in the largest pan in the kitchen. But it doesn't have to be like that. I make a small champita of 4 eggs for my feast. Let's wait two days and it's time for a new treat. You do the same. At least I don't like my cakes to sit in the fridge for days. Especially champita because it loses its properties and strength. Champita is best when it is fresh, as soon as it cools down, cut off a good piece and enjoy the white, sweet foam. Put the agda to cook: 1 glass of sugar 3/4 glass of water (a glass is 200 ml.) Cook for 15 minutes on low heat. Biscuits: 4 egg yolks 2 spoons of sugar 4 flat spoons of flour on the tip of a knife baking powder Shaum: 4 egg whites boiled and cocoa to sprinkle at the end The mold is 18 cm. __________________________ Subscribe to my channels: ❥ / @kuhajipeci ❥ / @almirinkutak Follow me ❥ https://www.kuhajipeci.com ❥ / kuhajipeci ❥ / kuhajipeci #šampita #kolaci #kuhajipeci #recepti