An excellent Czech black & white sheet cake, with a layer of quark between cocoa sponge cake and a chocolate coating. Stay sharp and grab your piece quickly, Míša řezy disappear from the plate in no time!
What Is Míša Řezy?
It’s a very popular dessert in the Czech Republic.
The lower part is made of a dark cocoa sponge cake. In the middle, there’s a thick layer of quark, tvaroh, a Czech version of American farmer´s cheese. Top of the cake is coated with chocolate.
All three layers contrast each other nicely.
Míša řezy is baked in a rectangular sheet pan, and is cut into small rectangles when served.
Tvaroh, the Basis of the Cream
An important ingredient for Míša řezy is tvaroh. Tvaroh (also quark) is a very popular ingredient in the Czech cuisine. It is not only commonly used in dessert baking, but can be also used as a basis of salty spreads.
What Is Tvaroh?
Tvaroh is a type of unrippened fresh cheese with milky taste, stiffer in consistence and white in color. It is made of cow milk.
Czech tvaroh is quite unique and can be hard to come by abroad, but it can be substituted for other cheeses. In the USA the closest equivalent to tvaroh is Farmer’s cheese.
How to Make Míša Řezy?
The process of baking the Míša řezy isn’t hard at all, here it is:
- Bake the cocoa sponge cake, let it cool down.
- Meanwhile, prepare the white cream from softened butter, quark and sugar.
- Spread the quark cream on the cocoa sponge cake.
- Melt the chocolate in water, add butter and cream, mix together.
- Spread the chocolate carefully on the quark layer.
Let it solidify and cut it into rectangular pieces.
Cocoa Sponge Cake – the Bottom Layer
The lower layer of Míša řezy is composed of cocoa sponge cake. There is no trick here, the preparation is very easy.
The sponge cake for Míša řezy will use 6 eggs. It might surprise you, but don’t worry, the amount is just enough for a baking tray of size about 14×16 inches.
Well-beaten egg whites are crucial when preparing the sponge cake. Whipped eggs are the reason why the lowest layer is so soft and airy.
Also added to the sponge cake is a ½ tbs of baking soda and 4 Tbsp of dark cocoa.
Sponge cake for Míša řezy is baked alone and quark cream is spread on it when it cools down.
How to Make the White Quark Layer for Míša Řezy?
The quark cream forms the middle layer of Míša řezy.
To prepare the cream you’ll need: quark with high fat percentage, unsalted butter and powdered sugar. This is a concise walkthrough on how to prepare it:
- Take the quark and butter out of the fridge in advance, so they’re at room temperature.
- Mix the butter with the quark until a smooth cream is formed.
- Add sugar and 2 spoons of rum, mix until it blends together.
You’ll need a lot of quark for this layer. Use farmer´s cheese, however, it can’t be too dry. A good way on how to handle this is mix farmer´s cheese with cream cheese, so the resultant mixture is creamy in the right way.
Important: Butter added to the quark must be softened and at room temperature!
The same can be said about quark: Do not attempt to mix the cold quark and butter just taken out of the fridge. Lumps would form and the cream wouldn’t be smooth and not even good.
Another important rule: quark must contain a lot of fat, don’t use any light version! I personally use 2 packages of Czech quark containing 40 % of fat and 1 quark that contains 20 %.
Light quark contains a lot of water, the final cream is thinner and doesn’t hold together.
TIP: Rum gives the quark cream its unique taste, so I strongly recommend using it as an ingredient!
Spread the finished cream on the cocoa sponge cake.
Chocolate Topping – the Top Layer
The last layer of Míša cakes is formed by chocolate topping.
My favorite type of chocolate coating is prepared from dark chocolate (about 40 % cocoa, sweetened), unsalted butter and whip cream.
Break the chocolate into pieces and melt them in the water. Add butter and whip cream, let it melt and stir it until smooth cream is formed.
Let the finished topping cool down and spread it across the quark cream layer. You can create a nice zig zag pattern on the top using a fork.
How to Cut Míša Řezy?
Cutting Míša řezy can be tricky. The chocolate topping layer is fragile and can easily break down.
A good way to go through the chocolate layer is by taking a thin knife and putting it into warm water before cutting the cakes, then drying it with a paper towel and finally cutting the cake. The chocolate layer will melt while you touch it with a warm knife.
Loking for More Czech Desserts? You Might Also Like:
- Meruňkový koláč, Czech apricot streusel sheet cake
- Czech kolache, an authentic recipe
- Povidlové šátečky, Czech crescent cookies
How to Store Míša Řezy?
Because the dessert contains a layer comprised of fresh farmer´s cheese, it’s good to store the cakes in a cold place.
Míša Řezy – Czech White & Black Sheet Cake
Cocoa sponge cake:
- 6 whole eggs
- 6 Tbps all-purpose flour
- 6 Tbsp granulated sugar
- 6 Tbsp vegetable oil
- 4 Tbsp dark cocoa
- 1/2 tsp baking soda
- pinch of salt
- 5 Tbsp warm water
White quark cream:
- 9 oz (250 g) quark or farmer´s cheese
- 18 oz (500 g) cream cheese
- 1 1/4 cup (150 g) powdered sugar
- 2 Tbsp rum
- 7 oz (200 g) dark chocolate sweetened about 40 % cocoa
- 1/2 stick (50 g) butter unsalted
- 3 Tbsp (50 ml) whipped cream
- Before preparing the cakes, line your baking tray with baking paper.
- Heat up the oven to 350 °F (170 °C).
Cocoa sponge cake:
- Mix dry ingredients: flour, baking soda and dark cocoa.
- Split the eggs into yolks and egg whites.
- Mix the egg whites together with a pinch of salt and 3 spoons of granulated sugar until a thick, white “snow” forms.
- Mix the yolks together with the 3 remaining spoons of granulated sugar, gradually add dry ingredients, oil and hot water – this way, your dough will have the right density to easily spread along the baking tray.
- In the end, mix in the egg white snow with spatula.
- Spread the dough on the tray and let it bake for 15 minutes in the tray.
- Take out the finished sponge cake and let it cool down.
White quark layer:
- Mix in the powdered sugar into the softened butter and tvaroh, both at room temperature. Add two spoons of rum.
- Spread the finished cream on the cocoa sponge cake.
- Melt the chocolate, broken down into pieces in a pot, put into a pot filled with water. Add butter and whipped cream, mix until a smooth topping forms.
- Let it cool down a bit.
- Spread the chocolate topping on the quark layer.