Hindberja skyrterta

Raspberry Skyrtorte

Ingredients

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


Preparation

Preheat the oven to 325 °F (160 °C) upper/lower heat.

Process the nuts with the melted margarine, birch sugar, cinnamon and vanilla with a hand blender until smooth.

Then put the dough in a springform pan (22 cm), ...

...press carefully and bake in a preheated oven at 325 °F (160 °C) for approx. 5 - 10 minutes until the base is nice and golden brown.

Remove from the oven and let cool briefly in the tin.

Mix the raspberry skyr with the ground vanilla and one envelope of powdered gelatin and then pour it onto the cake base in the springform pan.  

Place the mold in the refrigerator and cool well.

Warm the raspberries in a pot, stir thoroughly and let cool briefly. Stir in the second envelope of powdered gelatin, then mix with the birch sugar.

Add the raspberries to the well-chilled Skyr mixture, smoothing it out as smoothly as possible.

...and let it set in the fridge for at least 3 hours before serving the cake well chilled.

[Translated from here.]