I made Eggs Benedict for my family a few days ago and had leftover egg whites. I usually freeze my egg whites (I keep them in a plastic bag and I just change the number as I add more), but this time I decided to make Komisbrot instead.
This is one of the lightest and tastiest desserts that I know, as well as unbelievably simple and fast to make. It was not a sweet that Mother would deem special enough for for guests, but rather a spur-of-the moment kids-need-an-after-school-snack thing. It is light, with very little fat, studded with dried fruit and nuts, very similar to angel food cake as it uses only egg whites. In Serbia, we call it Komisbrot, the name I am certain originated somewhere in the German-speaking part of the Austro-Hungarian Empire.
I was taught by Njanja and Mother both how to properly flour and grease a baking pan to avoid unsightly cakes and sticky messes. They were pedantic and fastidious, and I learned the hard way not to challenge the wisdom of the experience: my short-cuts inevitably resulted in the batter stubbornly adhering to the walls of the pan, while I saw in my mind the smirking faces of my two culinary mentors.
There is always a moment of trepidation when I lead the knife around the edges of the cake to loosen them. Will the batter Gods be merciful or will I be forced to use every ounce of creativity to salvage my baking disaster? I have to say that my “komisbrot” plopped beautifully on my hand after I turned the bread pan upside down. I patted my shoulder congratulating myself and seeing in my mind the admiring and approving faces of my mother and Njanja.