Wednesday, February 10, 2016

Hindberja skyrterta

Raspberry Skyr Torte


For the cake base:
200 g mixed nuts
50 g melted margarine
2 Tbsp birch sugar
1 tsp cinnamon
1/2 tsp ground vanilla

For the skyr layer:
500 g raspberry skyr
1 Tbsp ground vanilla
30 g gelatin powder

For the raspberry layer:
500 g raspberries
30 g gelatin powder
2 Tbsp birch sugar


Preheat the oven to 160 °C.

Mix nuts, melted margarine, birch sugar, cinnamon and vanilla to a smooth dough.

Pour the dough into a springform pan (22 cm / 9 inch), press slightly to the tin...

...and bake in the preheated oven at 160 °C for about 5 to 10 minutes until the cake is well brown. Take it out of the oven and let it cool for a short while.

Stir raspberry skyr, vanilla and half of the gelatin powder (30 g). Pour it on the cake in the springform pan.

Put it into the fridge.

Heat the raspberries in a pot, stir thoroughly and let it cool briefly. Stir in the second half of the gelatin powder (30 g), then stir in the birch sugar.

Spread the raspberries on the well cooled skyr mixture and smoothen it.

Put it into the fridge for at least 3 hours to become firm, before you serve the torte well cooled.

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