Icelandic Provisions has partnered with Katrín Björk, food-loving blogger, photographer, mother and most recently, cookbook author, to develop several recipes that offer a healthy twist on wintertime eating and treating!
Author of From the North: A Simple and Modern Approach to Authentic Nordic Cooking and founder of the Modern Wifestyle website, Katrín, discusses the origins of this beautiful cake; “You will find skyr cake at every family gathering in Iceland. Be it a birthday, baptism or a wedding, it will be present. They come in many forms and shapes but are always no-bake and super easy to make.
- 1 cup (250 ml) Heavy Cream
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- ½ tsp ground cinnamon
- ¼ tsp ground cloves
- 8 oz (225 g) LU Cinnamon Sugar Spice Biscuits (or Digestive with dark chocolate)
- 1 stick (115 g) Butter, melted
- 1 lbs (450 g) Vanilla Skyr
- 2 eggs
- ¼ cup (4 tbsp) powdered sugar
- 1 tbsp dark rum
- 2 tbsp (8 sheets) unflavored gelatin
- 4 tbsp (½ dl) milk
- Scald the cream along with spices in a small pot. Remove from heat and bring to room temperature before placing in the fridge to cool completely (preferably overnight).
- Crumble the biscuits into a lined tin and pour the melted butter over. Press the buttery crumble and form a crust. Place the crust in the fridge while making the filling.
- Whisk together skyr, eggs, and powdered sugar. In a separate bowl whip the spice cream to medium peaks. Add a splash of rum to the cream right before it is whipped to perfection, then fold it into the skyr mixture.
- Sprinkle the gelatin over the milk in a small pot, let sit for a couple of minutes before dissolving it over medium heat while stirring constantly.
- Pour the gelatin over the skyr/cream mixture and quickly fold it in. Pour the filling over the cooled crust.
- Let the skyr cake set for a minimum of 6 hours in the fridge or place in the freezer until ready to use.
- A frozen skyr cake thaws in the refrigerator in about 6 hours.
Any Special Day Skyr Cake
This celebratory skyr cake has lovely notes of nutmeg and a splash of rum and it will bring you cheer with the first bite. It is easy to make, simply infuse the cream at night, make your cake in the morning and serve it in the afternoon or store in the freezer for several weeks.
From Hudson, Quebec, now living in Port Hope, Ontario, Signe is a restaurant chef-turned-writer who tells award-winning stories and creates delicious recipes for such publications as: LCBO’s Food & Drink, Manna Pro Hearty Homestead, The Harvest Commission, and Today’s Parent; she published her first book – Happy Hens & Fresh Eggs; Keeping Chickens in the Kitchen Garden with 100 Recipes – in 2015. She studied Fine Art History and Humanities at the University of Toronto, and York University; she graduated with honours from OCAD University; she earned her Wine Specialist Certificate from George Brown College.