Míša Řezy – Czech White & Black Sheet Cake

Míša Řezy – Czech White & Black Sheet Cake

Three-layer sheet cake which is loved by both kids and adults equally. The cocoa sponge cake with a layer of quark and a chocolate topping is just tremendously amazing!

Course Dessert

Cuisine Czech

Keyword Míša řezy

Prep Time 20

Cook Time 15

Finishing 20

Total Time 55

Servings pieces

Calories 327kcal

Author Petra Kupská

Equipment

Baking pan 16x12 inches

Ingredients

Cocoa sponge cake:

6 whole eggs
6 Tablespoons all-purpose flour
6 Tablespoons granulated sugar
6 Tablespoons vegetable oil sunflower or Canola
4 Tablespoons dark cocoa powder
½ teaspoon baking soda
pinch of salt
5 Tablespoons warm water

White quark cream:

1 ¾ pounds farmers’ cheese (790 g) at room temperature
2 sticks unsalted butter (226 g) at room temperature
1 ¼ cups powdered sugar (150 g)
2 Tbsp rum

Chocolate topping:

7 ounces dark chocolate sweetened (200 g) about 40 % cocoa
½ stick unsalted butter (55 g)
3 Tablespoons heavy cream (50 ml) in case the topping is too thick

Instructions

Before baking:

Line a baking tray with a baking paper.
Heat the oven to 350 °F (170 °C).

Cocoa sponge cake:

Mix the dry ingredients: flour, baking soda, dark cocoa.
Divide the eggs into whites and yolks.
Beat the egg whites, a pinch of salt, and 3 tablespoons of granulated sugar into stiff snow.
Whisk the egg yolks with the remaining 3 tablespoons of sugar, gradually add the dry ingredients, oil, and hot water - this will fine-tune the dough to the right thickness, which should be easy to spread.
Finally, fold in the stiff snow by hand.
Spread the cocoa batter on a baking tray lined with baking paper and put it in the oven for about 15 minutes.
Take the sponge cake out of the oven and let it cool.

White quark layer:

Mix the softened butter and to room temperature warmed farmers’ cheese with the icing sugar. Finally, add 2 tablespoons of rum.
Spread the cheese cream over the cooled cocoa sponge.

Chocolate topping:

In a water bath, melt the chocolate, broken into cubes. Add the butter and cream, whisk until smooth.
Let cool slightly.
Spread the chocolate topping over the cream cheese. You can create a nice zig-zag pattern on the top using a fork.

Notes

Makes about 20 slices.
Cut with a thin knife that you dip in hot water and wipe dry. The chocolate topping will melt under the touch of the hot knife, and the Míša řezy will cut well.
Keep the Misa rezy refrigerated, as they contain fresh cheese.
This recipe calls for a 16x12 (40x30 cm) inch baking pan (base measurement).

Nutrition