Sunday, February 26, 2017

Sítrónu skyrterta

Lemon Skyr Cake

I guess you never can have enough recipes for skyr cake, skyr pies and skyr desserts. Here I present a "no bake" version of skyr cake with fresh lemon and lemon curd. It's gorgeously fruity!


200 g oat biscuits
75 g unsalted butter
250 g whipping cream
350 g vanilla skyr
60 g instant gelatine powder
3 eggs
125 g brown sugar
1 organic lemon
4 Tbsp lemon curd


Thoroughly crumble the oat biscuits.

Melt butter in a pan,  ...

...add the biscuits crumbs and brown them lightly.

Then place the butter biscuit mass in a baking tin (approx. 22 cm) laid out with baking paper. Press it in the tin firmly.

Whip the cream.

Mix vanilla skyr with instant gelatine, some grated lemon peel and 1 Tbsp pressed lemon juice.

Carefully pull the whipped cream under the skyr mixture.

Beat the eggs and the brown sugar until frothy.

Stir the skyr cream with the sugar-egg mixture to form a smooth cream.

Place the cream on the bottom of the cake, ... smooth as possible..

...and put the cake for about 2 hours into the fridge, ... that the cake becomes firm.

Then remove it from the mold and spread it carefully with lemon curd. (Please do not place the lemon curd in the refrigerator before. Otherwise it will be too hard!)

Let it cool in the fridge for at least one further hour. Then serve well cooled.

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