Míša Řezy – Czech White & Black Sheet Cake

Míša Řezy – Czech White & Black Sheet Cake

Everyone, young and old alike, adores this three-layer sheet cake. A cocoa sponge base, white Tvaroh cheese layer, and a rich chocolate topping create an utterly irresistible treat!

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 eggs at room temperature
6 Tablespoons all-purpose flour
6 Tablespoons granulated sugar
6 Tablespoons vegetable oil canola or sunflower oil
4 Tablespoons dark cocoa powder unsweetened
½ teaspoon baking soda
¼ teaspoon salt
5 Tablespoons warm water

White quark cream:

1 and ¾ pounds farmers cheese at room temperature (in CZ, we use Tvaroh cheese)
2 sticks unsalted butter softened at room temperature
1 and ¼ cups powdered sugar
2 Tablespoons rum spiced rum Kirkland from Costco or Austrian Stroh 40

Chocolate topping:

7 ounces dark chocolate sweetened about 40 % cocoa content
½ stick unsalted butter
3 Tablespoons heavy cream in case the topping is too thick

Cups - Metric

Instructions

BEFORE YOU START COOKING: Line a baking tray with baking paper. Preheat the oven to 350 °F.

Cocoa sponge cake:

Mix the dry ingredients: 6 Tablespoons all-purpose flour, ½ teaspoon baking soda, 4 Tablespoons dark cocoa powder.
Divide 6 eggs into whites and yolks. Beat the egg whites, ¼ teaspoon salt, and 3 tablespoons of granulated sugar until stiff.
Whisk the egg yolks with the remaining sugar, gradually add the dry ingredient mixture, 6 Tablespoons vegetable oil, and 5 Tablespoons warm water - this will fine-tune the dough to the right thickness, making it easy to spread.
Finally, fold in the beaten whites.
Spread the cocoa batter on a baking sheet lined with parchment 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:

Cream 2 sticks unsalted butter (softened), 1 and ¾ pounds farmers cheese and 1 and ¼ cups powdered sugar. Finally, add 2 Tablespoons rum of rum.
Spread the white cream over the cooled cocoa sponge.

Chocolate topping:

In a water bath, melt 7 ounces dark chocolate sweetened, broken into pieces. Add ½ stick unsalted butter and 3 Tablespoons heavy 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

The basic recipe 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