Icelandic Skyr cake is rich, creamy and delicious. And now that Skyr is regularly available in many grocery stores, making Icelandic food from Skyr has never been easier.
Prep Time20 minutes
Total Time20 minutes
8 oz digestive biscuits (You can choose regular or chocolate-covered)
1/2 cup butter, melted
1 pound Skyr (You can choose flavored or plain)
2 large eggs
1 cup heavy cream
1/4 cup whole milk
2 1/2 tablespoons gelatin powder
Fresh berries or bakers chocolate for garnish
Line an 8-inch round springform pan with parchment paper.
Roughly crush the digestive biscuits into a base.
Mix the crushed biscuits with the melted butter.
Press the biscuit mix into the bottom of the pan in an even layer. Set aside in the refrigerator while you make the cake.
Whisk the skyr, eggs, and vanilla together in a medium-sized bowl.
In a separate medium-sized bowl, whip the cream until stiff peaks begin to form.
Fold the cream into the skyr mixture.
Heat the milk in a small saucepan over medium-low heat.
Add the gelatin. Stir well until the gelatin is dissolved.
Pour the milk and gelatin mix into the bowls with the skyr and cream mixture. Fold to combine.
Pour the skyr and milk mixture onto the biscuit layer in the pan. Cover with plastic wrap. Let the cake set in the refrigerator for at least 8 hours, or freeze to enjoy later. If you choose to freeze the cake, defrost by thawing for 8 hours in the refrigerator or 3 hours at room temperature.n the pan
Garnish the cake with berries, chocolate or caramel drizzle, or toppings of your choice.