Zhejiang-style Míša řezy

Ingredients

In this Zhejiang-style adaptation, the traditional Míša řezy is modified to incorporate the unique flavors and ingredients of Zhejiang cuisine. The sponge cake is infused with osmanthus flowers, a popular ingredient in Zhejiang desserts, to add a delicate floral aroma. The creamy filling is made with silky tofu instead of the traditional dairy-based filling, giving it a lighter and silkier texture. The chocolate glaze is replaced with a drizzle of osmanthus-infused syrup, enhancing the dessert with a subtle sweetness and floral note. We alse have the original recipe for Míša řezy, so you can check it out.

• 200g (1 1/2 cups) all-purpose flour 200g (1 1/2 cups) all-purpose flour
• 150g (3/4 cup) granulated sugar 150g (3/4 cup) granulated sugar
• 4 large eggs 4 large eggs
• 120ml (1/2 cup) vegetable oil 120ml (1/2 cup) vegetable oil
• 120ml (1/2 cup) milk 120ml (1/2 cup) milk
• 2 tsp baking powder 2 tsp baking powder
• 1 tsp osmanthus flowers 1 tsp osmanthus flowers
• 300g (10.5 oz) silky tofu 300g (10.5 oz) silky tofu
• 3 tbsp honey 3 tbsp honey
• 2 tbsp cornstarch 2 tbsp cornstarch
• 1/4 cup osmanthus-infused syrup 1/4 cup osmanthus-infused syrup

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 36g, 20g
• Protein: 6g
• Fiber: 1g
• Salt: 0.1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F) and grease a rectangular baking pan.
2. 2.
   In a mixing bowl, whisk together the flour, sugar, baking powder, and osmanthus flowers.
3. 3.
   In a separate bowl, beat the eggs, vegetable oil, and milk until well combined.
4. 4.
   Gradually add the dry ingredients to the wet ingredients, mixing until a smooth batter forms.
5. 5.
   Pour the batter into the prepared baking pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
6. 6.
   Remove the cake from the oven and let it cool completely.
7. 7.
   In a blender, combine the silky tofu, honey, and cornstarch. Blend until smooth and creamy.
8. 8.
   Spread the tofu filling evenly over the cooled cake.
9. 9.
   Drizzle the osmanthus-infused syrup over the top of the cake.
10. 10.
    Refrigerate for at least 2 hours to allow the flavors to meld together.
11. 11.
    Cut into squares and serve chilled.

Treat your ingredients with care...

• Silky tofu — Make sure to use silky tofu for its smooth and creamy texture. Firm tofu will not yield the desired results.
• Osmanthus flowers — If you can't find osmanthus flowers, you can substitute with jasmine flowers for a similar floral aroma.

Tips & Tricks

• For a more pronounced osmanthus flavor, you can steep the osmanthus flowers in warm milk for 10 minutes before adding them to the batter.
• If you prefer a sweeter dessert, you can increase the amount of honey in the tofu filling.
• Decorate the top of the cake with edible osmanthus flowers for an elegant presentation.
• Serve the Zhejiang-style Míša řezy with a cup of fragrant osmanthus tea to enhance the floral experience.
• Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Zhejiang-style Míša řezy chilled for the best texture and flavor. Cut into squares and present them on a dessert platter for an elegant display. Garnish with a sprinkle of osmanthus flowers for a touch of sophistication.

Presentation advice

To elevate the presentation of Zhejiang-style Míša řezy, dust the top of the cake with powdered sugar before drizzling the osmanthus-infused syrup. This will create a beautiful contrast and add a touch of elegance to the dessert.