Míša: A classic Czech dessert, according to Myšák confectionery
The legendary Míša cake as prepared by the master pastry chefs at Myšák. A fluffy cocoa body, delicate curd cheese with a drop of rum and glossy chocolate ganache, this classic with a refined origin can be mastered even by a home confectioner. Here is the detailed step-by-step recipe.
For the body:
- 4 eggs
- 80 g semolina sugar
- 70 g marzipan (you can get it for example at Rohlík.cz)
- 60 g of plain flour
- 20 g cocoa
- Heat the eggs, sugar and marzipan in a water bath. Wait for the marzipan to dissolve.
- Whisk the mixture until light and creamy.
- Stir in the flour mixed with the cocoa by hand.
- Spread the dough on the baking paper - you need 4 round sheets with a diameter of 24 cm.
- Bake in a preheated oven at 190 °C for 8 minutes.
For the cream:
- 500 ml whipping cream
- 6 slices of gelatine (9 g regular gelatine)
- 1 kg full-fat curd
- 140 g icing sugar
- 20 ml lemon juice or yuzu
- 10 ml rum (Bozkov)
- Beat the cream until it is whipped.
- Soak the gelatine slices in enough cold water (about 200 ml of water is enough for 3 slices) and leave them in it for about 10 minutes. Remove the swollen gelatine (you can pour out the water), put it in a small saucepan and heat it very gently over a low heat, stirring with a whisk - it will dissolve. Be careful not to overheat the gelatine and let it boil, it will deteriorate!
- In a bowl, mix the cottage cheese with the sugar, lemon juice and rum. Gently fold in the whipped cream and stir in the melted gelatine.
Tip: If you want to thicken cold cream with gelatine, mix it with a little cream first. Stir the gelatine in thoroughly to cool it down before stirring it into the rest of the cream and letting it set. This will prevent lumps from forming.
Assembling the cake:
- Fold the cake into a 24 cm diameter rim.
- Line the bottom with the cake shell and gradually layer the cream and the other slices. The four slices are joined by three layers of cream.
- Place in the fridge and leave to set, ideally overnight.
For the chocolate ganache:
- 100 g dark chocolate (63%)
- 150 ml whipping cream (min. 35%)
- Melt the chocolate in a water bath.
- Heat the cream to a temperature to hold your finger in it and pour it over the melted chocolate. Use an immersion blender to create a smooth emulsion.
- Apply to a well-cooled cake, spread over the entire surface and place in the refrigerator for at least 2 hours.
- Cut the cake from the rim and serve.
