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Míša řezy

Míša řezy

A classic Czech dessert featuring a sponge cake with creamy filling and chocolate glaze.
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Prep Time 30 minutes
Cook Time 20 minutes
Chilling Time 2 hours
Total Time 3 hours
Servings: 1 tray
Course: Dessert
Cuisine: Czech
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Korpus
  • 6 pieces vajec Separate eggs before use
  • 6 tbsp moučkového cukru Powdered sugar
  • 5 tbsp horké vody Hot water
  • 6 tbsp polohrubé mouky Coarse flour
  • 0.5 tsp jedlé sody Baking soda
  • 4 tbsp holandského kakaa Dutch cocoa powder
  • 6 tbsp slunečnicového oleje Sunflower oil
Krém
  • 250 g změklého másla Softened butter
  • 500 g měkkého tvarohu Soft curd cheese at room temperature
  • 150 g moučkového cukru Powdered sugar
Poleva
  • 100 g hořké čokolády Dark chocolate
  • 50 g ztuženého 100% rostlinného tuku Hardened 100% vegetable fat

Equipment

  • Baking Tray
  • Mixing Bowl
  • Whisk

Method
 

  1. Preheat the oven to 170°C and line a baking tray with parchment paper.
  2. Separate the eggs and beat the egg whites into stiff peaks.
  3. Beat the yolks with sugar until creamy, then gradually add hot water.
  4. Mix flour with baking soda and cocoa, then fold into the yolk mixture alternately with oil.
  5. Gently fold in the egg whites. Spread the batter on the tray and bake for 15–20 minutes.
  6. Once a toothpick comes out clean, remove the cake and let it cool.
  7. Cream the butter with sugar, then gradually add the curd cheese.
  8. Spread the cream over the cooled cake and chill briefly.
  9. Melt the chocolate with vegetable fat over a water bath, mix and cool to lukewarm.
  10. Spread the glaze over the cream. Chill in the fridge for at least 2 hours, preferably overnight before slicing.

Notes

Míša řezy is best served chilled. Allow the flavors to develop overnight for a richer taste.