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Obliž prst: a retro pastry every housewife used to bake

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Obliž prst: a retro pastry every housewife used to bake recept

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  • Easy to prepare
  • 10 portions
  • 30 minutes
Jan, 17. 12. 2025

A delicate cocoa sponge, silky yolk cream and fluffy egg white meringue sprinkled with chocolate. „Oblíž prst“ is a tried-and-true classic that returns to the table for its irresistible combination of flavors and its simple yet impressive appearance.

For 10 portions

Ingredients

Cocoa batter:

Yolk cream:

Egg white meringue:

To finish:

Preparation procedure

  • Sponge Whisk the egg whites with a pinch of salt until stiff peaks form. Gradually whisk in the sugar, then add the yolks one at a time and the lukewarm water. Mix the flour with the baking powder and cocoa, sift and gently fold into the foam. Spread the batter onto a baking sheet lined with parchment paper. Bake at 180 °C for 20–25 minutes until a skewer comes out clean. Let cool and remove the paper.
  • Yolk cream In part of the cold milk whisk the yolks, sugar, vanilla sugar and flour with a whisk until smooth. Heat the remaining milk to a boil, pour in the yolk mixture and, stirring, cook until a thick cream forms. Cover with plastic wrap touching the surface and let cool completely. Beat the butter until fluffy and gradually beat in the cold yolk base to a smooth cream.
  • Egg white meringue Whisk the egg whites, sugar and lemon juice in a stainless-steel bowl over a water bath, making sure the bowl does not touch the water. Whisk for 6–8 minutes until a glossy, firm and warm meringue forms, then briefly finish whipping off the heat.
  • Assembly Evenly spread the yolk cream over the cooled sponge. Spread the egg white meringue on top and smooth. Generously sprinkle with grated chocolate. Chill for at least 2 hours to set, then cut into slices.

Preparation time 30 minutes

Baking time 20–25 minutes

Chilling time 2 hours

Servings: 10

Tips and troubleshooting:

  • If the egg white meringue is runny, whisk it longer over the steam until it becomes firm and glossy.

  • The cream won’t split if the yolk base is really cold and the butter is only soft, not liquid.

  • For an even more pronounced flavor you can add a tablespoon of rum to the sponge or a few drops of almond extract to the cream.

Conclusion:

The “Oblíž prst” cake is the embodiment of home confectionery. A fluffy sponge, smooth cream and a snowy meringue cap with chocolate make it a dessert you can confidently serve at festive tables and family celebrations. It stays moist even the next day, so it’s great to prepare in advance.

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