Some sweets are pure nostalgia, and for Czechs of my generation, Míša řezy are exactly that. Back in the days of the former Czechoslovakia, a pan of these cool, chocolate-topped squares was a genuine treat, and one bite still takes me right back.
This recipe was fully reworked in June 2026 to give you the complete experience.
What is Míša řezy? Míša řezy is a simple three-layer cake with a soft cocoa sponge, a creamy tvaroh (Czech curd cheese) filling, and a glossy chocolate glaze. It takes about 40 minutes to prepare, then chills until set. I usually bake a pan when friends are coming, and it disappears fast. Cut into squares, it is perfect with afternoon coffee.
"Thank you for refreshing my memories. I pictured my mom making Misa rezy in our old kitchen, and the taste came right to my mind. You make my homesickness more bearable. Dobrou chut!"
Petra
Love Czech quark desserts? Bake my Czech-style cheesecake (tvarožník) next; for another layered pan cake, try my three-layer sheet cake (tříbarevný koláč). Hungry for more? Browse all Czech desserts on the blog.
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➜ The story behind Míša řezy
The name itself tells the story. Míša comes from the famous Míša ice cream bar, a quark-based popsicle dipped in dark chocolate that has been a Czech favorite since the early 1960s, and these squares are simply a homemade version of that beloved treat.
The second half of the name says how you eat it: řezy means "slices," which is exactly how the cake is served, cut into neat squares. English speakers sometimes call it "Mickey squares," since Míša is the Czech equivalent of the name Mickey.
More than sixty years on, Míša řezy are just as popular as ever. If you are visiting Prague or anywhere else in the Czech Republic and stop for a coffee after a stroll, peek into the chilled display case. There is a good chance you will see Míša řezy among the cakes, sometimes in their classic form, sometimes reinvented in creative new variations that are every bit as beautiful as they are delicious. Whenever I see a slice behind the glass, I cannot resist treating myself to one.
Czech pronunciation
Curious how Míša řezy sounds in Czech? It is roughly MEE-shah RZHEH-zih. The tricky part is the ř in řezy, a sound found only in Czech. Do not worry if it does not come out right the first time - I recorded a short clip so you can hear the real thing. Click and listen!
➜ Tips for perfect Míša řezy
- Start with firm, full-fat tvaroh (or farmer's cheese). This is the key to a cream that holds its shape. For substitutions, see the ingredients section below.
- Let the cocoa sponge cool completely. Otherwise, the butter-rich tvaroh cream will soften and slide.
- Bring the butter and tvaroh to room temperature. The butter should be soft enough to dent with a finger but not melted. Cold butter leaves lumps; melted butter makes the cream too soft.
➜ Ingredients you will need
✅ See the recipe below with step-by-step photos and many helpful tips. Scroll down for the full printable recipe in both US cups and metric measurements.
A quick word on the ingredients that matter most, grouped by layer.
For the cocoa sponge base:
- Eggs, at room temperature, for a light, airy sponge.
- Granulated sugar.
- Neutral oil, such as canola or sunflower, to keep the sponge moist without adding flavor.
- All-purpose flour, called hladká mouka in the Czech Republic (or plain flour in the UK and Australia).
- Unsweetened dark cocoa powder. Dutch-process cocoa gives the sponge its deep color and rich chocolate flavor.
- Baking powder and a pinch of salt.
- Water, at room temperature, to loosen the batter.
For the tvaroh filling:
- Tvaroh, the star of the show: a fresh Czech curd cheese that gives Míša řezy their cool, creamy middle. If you cannot find it, make your own tvaroh, look for German Quark or Polish twaróg, or use full-fat American farmer's cheese. In a pinch, well-drained cottage cheese or ricotta will do. Whatever you choose, it should be firm, full-fat, and at room temperature before mixing.
- Unsalted butter, softened to room temperature so it creams smoothly.
- Powdered sugar (confectioners' sugar in the US, icing sugar in the UK and Australia), called moučkový cukr in Czech.
- Vanilla extract.
- Rum (optional). In the Czech Republic we usually use tuzemák (such as Božkov), but any spiced rum works well. Leave it out if you prefer.
For the chocolate glaze (a ganache):
This recipe uses a simple ganache, which stays glossy and soft enough to slice without cracking.
- Semisweet chocolate, about 50-55% cocoa. A baking bar melts more smoothly than chocolate chips.
- Heavy cream, about 33% fat.
Equipment
- Electric mixer. Whisk the sponge with the whisk attachment and mix the tvaroh cream with the paddle attachment.
- Offset spatula. For spreading the cream and chocolate glaze evenly.
- 9×13-inch (23×33 cm) baking pan
➜ How to make Míša řezy
STEP 1: Prepare the pan and oven. Line the pan with parchment paper (or, the way I do it, grease it well and dust it with fine breadcrumbs), then heat the oven to 360°F (180°C).
STEP 2: Whip the eggs. With the wire whisk, beat the eggs and sugar on high until pale, thick, and fluffy, about 5 minutes. This air is what gives the sponge its lift, so do not rush it. On low speed, pour in the oil and the room-temperature water, mixing just until combined.
STEP 3: Add the dry ingredients. Sift the flour, cocoa, baking powder, and salt together, then mix them into the egg foam on the lowest speed (or fold by hand), a third at a time, just until no streaks remain. Adding it in batches on low speed distributes the dry ingredients evenly, with no lumps, while the low speed keeps the whipped-in air. Do not overmix. Spread evenly in the pan.
STEP 4: Bake the base, then cool it. Bake for 10 to 13 minutes. The sponge is thin, so keep an eye on it and test with a toothpick; it should come out clean. Let it cool completely in the pan before you add the cream.
STEP 5: Make the tvaroh cream. With the butter properly softened (see the Tips above), never melted, beat it with the powdered sugar using the flat beater on medium speed until light and creamy, 5 to 8 minutes. Add the tvaroh, also at room temperature, a spoonful at a time, lowering the speed a little, then the vanilla and the rum, if using. Beat only until the tvaroh is smooth and combined, no longer, or the cream can split.
STEP 6: Spread and chill. Spread the cream over the cooled base and smooth the top. Chill it in the refrigerator for at least 30 minutes, until the cream is cold, so the warm ganache will not melt into it later. To speed things up, you can put it in the freezer for about 15 to 20 minutes instead; just do not let it freeze solid.
STEP 7: Make the ganache. Bring the cream just to a boil in a small pot. As soon as it starts to bubble, take the pot off the heat, set it aside, and immediately add the chopped chocolate. Let it stand for a minute or two, then stir gently until glossy and smooth; gentle stirring keeps air bubbles out. Melting the chocolate right in the warm pot works better than pouring the cream into a bowl of chocolate, where it would cool too fast. Let it cool for 5 to 10 minutes, stirring, until slightly thickened.
STEP 8: Glaze and chill again. Pour the ganache over the cream layer and smooth it out. Chill in the refrigerator for 2 hours or overnight, until set.
STEP 9: Cut into squares. For clean edges, cut with a knife dipped in hot water and wiped dry between cuts. Both the ganache and the cream are rich in fat, which softens a little against the warm blade, so the knife slides cleanly through every layer.
➜ How to serve
Serve Míša řezy well chilled, straight from the refrigerator and cut into small squares. Thanks to the fresh cheese layer, they taste best cold. In many Czech homes a square of sweet cake like this even stands in for breakfast, not only dessert.
If you are serving a crowd, bring out just as many squares as you will eat and keep the rest chilled, since the cream and ganache soften in a warm room. Dobrou chuť!
➜ How to store Míša řezy
- In the refrigerator: Keep Míša řezy covered in the baking pan and cut into squares only when serving. They will keep well for up to 4 days.
- Can you freeze them? You can, but I rarely do because they disappear too quickly in my house! The tvaroh layer may become slightly grainy after thawing. Freeze the squares in an airtight container and thaw overnight in the refrigerator.
➜ FAQ
No. Cream cheese is too soft and too mild, so the middle layer would slump and be hard to slice. Reach for farmer's cheese, or a firm, well-drained full-fat cottage cheese, both much closer to Czech tvaroh.
Yes, and ideally a day ahead. Made the day before, it firms up overnight in the refrigerator, which makes it easier to cut into clean squares. Keep it covered in the pan (with plastic wrap, or the pan's lid if it has one) until you are ready to serve.
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📖 Recipe
Míša Řezy (Czech Quark and Chocolate Squares)
Tap or hover to scale
Ingredients
Cocoa sponge cake:
- 3 medium eggs at room temperature
- ½ cup granulated sugar
- 3 Tablespoons neutral oil sunflower or canola
- 3 Tablespoons water at room temperature
- ¾ cup all-purpose flour
- 3 Tablespoons dark cocoa powder unsweetened
- 1 ¼ teaspoon baking powder
- 1 pinch salt
White quark cream:
- 1 ½ sticks unsalted butter softened at room temperature
- ¾ cup powdered sugar
- 1 ⅓ pounds tvaroh cheese full-fat, at room temperature
- 1 teaspoon vanilla extract
- 1 Tablespoon rum optional
Chocolate topping:
- ½ cup heavy cream
- 5 ounces semisweet chocolate finely chopped
Instructions
- Line the pan with parchment and heat the oven to
360 °F - Whip 3 medium eggs and ½ cup granulated sugar with the wire whisk until pale and fluffy, about 5 minutes. On low speed, mix in 3 Tablespoons neutral oil and 3 Tablespoons water.
- Sift ¾ cup all-purpose flour, 3 Tablespoons dark cocoa powder, 1 ¼ teaspoon baking powder, and 1 pinch salt. Mix into the egg foam on the lowest speed (or fold by hand), a third at a time, just until no streaks remain. Spread evenly in the pan.
- Bake 10 to 13 minutes, until a toothpick comes out clean. Cool completely in the pan.
- With the flat beater, cream 1 ½ sticks unsalted butter and ¾ cup powdered sugar until light, 5 to 8 minutes. Beat in 1 ⅓ pounds tvaroh cheese a spoonful at a time, then 1 teaspoon vanilla extract and 1 Tablespoon rum. Beat just until smooth.
- Spread the cream over the cooled base. Chill 30 minutes (or 15 to 20 minutes in the freezer).
- Bring ½ cup heavy cream just to a boil. Off the heat, add 5 ounces semisweet chocolate; let stand 1 to 2 minutes, then stir gently until smooth. Cool 5 to 10 minutes to thicken.
- Pour the ganache over the cream and smooth. Chill 2 hours or overnight, until set.
- Cut into squares with a knife dipped in hot water and wiped dry between cuts.
Notes
- Makes about 12 squares in a 9×13-inch (23×33 cm) pan.
- Oven: temperatures are for a conventional (non-fan) oven; for convection, lower by 25°F.
- Tvaroh: use firm, full-fat tvaroh or farmer's cheese, at room temperature. Not cream cheese or a soft/low-fat cheese, or the cream layer will not slice.
- Have the butter and tvaroh at room temperature; do not overbeat the cream (it can split).
- Chocolate: use a chopped baking bar, not chips.
- Make-ahead: best a day ahead; it firms up overnight.
- Storage: keep in the pan, covered, refrigerated, up to 4 days.
Ryan B says
Hello! I was wondering how to substitute the quark for farmer's cheese? The instructions are sort of vague, and I'm not quite sure if I need to mix the cheese with cream cheese, and what amounts, etc. Any clarification would be greatly appreciated! Thank you!
Petra Kupská says
Ahoj Ryan, thank you for your comment. "Míša řezy" recipe is one of my first attempts to describe Czech desserts here on the blog, and I am sorry for any confusion I could cause. Now I know that to get "tvaroh" quark in the USA is not easy. I've read that the closest substitution should be farmer's cheese; that's why I mentioned this ingredient here. In my opinion, you can substitute Czech "tvaroh" with the farmer's cheese in 1:1 ratio. In the following days, I will look at this recipe and make the instructions more straightforward.
Brooke Johnson says
Hi, Petra! Is farmers cheese the same or similar to cream cheese?
Petra Kupská says
Hi, Booke! Farmers cheese is basically Czech Tvaroh cheese: fresh and crumbly, unlike soft cream cheese. While many people use cream cheese instead farmers cheese, for a more authentic Czech taste, I recommend finding the farmers one at your local store. If you have a European grocery store nearby, try looking for German Quark or Polish Twaróg.
Brooke Johnson says
Thank you so much!