Skyr cake with licorice
The original Icelandic recipe uses 200 g of mixed licorice chocolate for this recipe. Since it's difficult to get ready-made, good licorice chocolate here, you can also use chopped licorice wheels and Toblerone to achieve the desired "crunchiness".
Ingredients for the soil
60 g licorice wheels
140 g Toblerone chocolate
180 g oatmeal cookies
80 g margarine
Ingredients for the skyr cream
500 g skyr
350 ml whipping cream
2 Tbsp powdered sugar
1 tsp ground vanilla
100 g white chocolate
Preparation
Unroll the licorice wheels and chop them thoroughly with a chopping knife. Chop the Toblerone and the oatmeal cookies in a food processor.
Melt the margarine and mix with 2/3 of the licorice-chocolate-cookie mixture. Then press the finished mixture onto a springform pan lined with baking paper. Then chill the base in the fridge so that it hardens a little.
For the Skyr cream, whip the cream until stiff and melt the white chocolate in a water bath and let it cool slightly. Mix the skyr with the powdered sugar and the ground vanilla and stir with the still liquid chocolate. Also add the last third of the licorice-chocolate-cookie mixture. Gently fold in the whipped cream.
Then spread the skyr licorice cream on the cake base and cool the cake well in the freezer for at least 4 hours...
...and let it thaw briefly in the fridge before serving.
[Translated from here.]
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