Miša slices – dish without weighing on home plate and on the cake
I do not know how about you, but below it is fairly winter and the clouds are grey, which is not the best for my good mood. In these times, I often remember things from my childhood (fine, I’m not that old. However, I’m not that young either). This time around, I remembered an ice lolly I made use of to love when being a child – it’s called Mickey.
From the picture, it’s fairly apparent I’m not going to reveal you a dish for this ice lolly. Nope, it’s something similar in taste and something you can show others – especially children will like.
Mickey ice lolly was one of the first ice lollies sold in our country. It’s been right here for more than half a century (because 1962) and is also one of the most prominent ice lolly in the Czech Republic. Mickey consists of an abundant quark cheese creamy base covered in dark delicious chocolate polish. Although nowadays, I bet it has never seen a genuine dark delicious chocolate but probably just some dark compound delicious chocolate glaze, it’s still one of those you need to acquire just because it’s Mickey! The Czech name is Míša (in English Míša řezy) as well, as it is among the most inexpensive ice lollies you can find in the grocery store (regarding 60 cents per one). Words mean squares in English. The quark cheese base is still of top-quality, including more than 60% of pure quark cheese without adding vegetable fats.
These squares were created to stand for Mickey in one more type – as a type of cake:-RRB- That’s why you have two dark layers (as is the dark chocolate glaze) and quark cheese buttercream (as is the quark cheese base). This recipe is very conventional in our nation, and virtually every household has made it at the very least when. This indicates it’s delicate, and I need to say the preference is extremely comparable to the initial Mickey ice lolly.
The quark cheese is the key component in this recipe, too. I don’t believe you can replace it because it has an extremely particular preference – it’s creamy, dry, and a bit sour. In addition, the fat web content is rather low – from 1% to 10% for 100g of quark cheese (10% fat remains in the full-fat one). Quark cheese is typical for Europe, and also, I’m unsure you can buy it in the U.S.A. However, I extremely suggest trying all your neighborhood shops to locate it.