4 from 3 votes
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!
Prep Time
20 mins
Cook Time
15 mins
Additional Time
20 mins
Total Time
55 mins
Servings:
20
pieces
Calories:
327 kcal
Course:
Dessert
Cuisine:
Czech
Ingredients
Cocoa sponge cake:
- 6 egg 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 water warm
White quark cream:
- 1 and ¾ pounds farmers cheese at room temperature (in CZ, we use Tvaroh cheese)
- 2 ticks butter softened at room temperature, unsalted
- 1 and ¼ cups powdered sugar
- 2 Tablespoons rum spiced rum Kirkland from Costco or Austrian Stroh 40
Chocolate topping:
- 7 ounces dark chocolate about 40 % cocoa content, sweetened
- ½ tick butter unsalted
- 3 Tablespoons heavy cream in case the topping is too thick
Instructions
- BEFORE YOU START COOKING: Line a baking tray with baking paper. Preheat the oven to 350 °F.
Cup of Yum
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 Information
Calories
327kcal
(16%)
Carbohydrates
19g
(6%)
Protein
8g
(16%)
Fat
24g
(37%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
5g
(25%)
Trans Fat
0.5g
(25%)
Cholesterol
95mg
(32%)
Sodium
218mg
(9%)
Potassium
104mg
(2%)
Fiber
1g
(4%)
Sugar
14g
(28%)
Vitamin A
458IU
(9%)
Vitamin C
0.1mg
(0%)
Calcium
44mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 20 pieces
Amount Per Serving
Calories 327
% Daily Value*
| Calories | 327kcal | 16% |
| Carbohydrates | 19g | 6% |
| Protein | 8g | 16% |
| Fat | 24g | 37% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 95mg | 32% |
| Sodium | 218mg | 9% |
| Potassium | 104mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 14g | 28% |
| Vitamin A | 458IU | 9% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 44mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.