Food » Recipes

Skyr Cake for any Occassion

With Yogurt on the Menu, The Skyr’s the Limit

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.

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.

Ingredients

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

Method

  1. 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).
  2. 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.
  3. 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.
  4. 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.
  5. Pour the gelatin over the skyr/cream mixture and quickly fold it in. Pour the filling over the cooled crust.
  6. Let the skyr cake set for a minimum of 6 hours in the fridge or place in the freezer until ready to use.
  7. A frozen skyr cake thaws in the refrigerator in about 6 hours.
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