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Skyr cake with strawberries

This is another "no-bake cake", although you did need a stove to melt the butter for the base, dissolve the gelatin for the filling and cook the berries. By the way, you have to prepare the cake the day before so that it can set in the fridge overnight.

However, the strawberry layer on top is quite liquid and runs down the right and left of the piece of cake - but that also makes it taste nice and fruity and refreshing!

(By the way, instead of plain oatmeal cookies, I used oatmeal cookies with chocolate pieces and dried berries; I thought they tasted a little more interesting. In any case, you can vary things up a bit.)


Ingredients

200 g oatmeal cookies (or similar)
90 g butter

500 g vanilla skyr
1 egg
250 ml whipping cream
1 env powdered gelatin
5 Tbsp water

300 g frozen strawberries
120 g sugar
2 Tbsp lemon juice

fresh strawberries for decoration


Preparation

First prepare the soil:

Melt the butter.

Carefully crumble the oatmeal cookies - if available, place them in a breakfast bag and carefully crush them with a rolling pin.

Mix the melted butter with the cookie crumbs.

Line a springform pan with baking paper, pour the biscuit mixture into it and carefully press it evenly onto the base.

Now prepare the filling:

In a small pot, mix the gelatin with a little water and let it swell for about 10 minutes.

Then place the pot on the stove and heat slowly.

Meanwhile, mix the vanilla skyr with the egg and the whipping cream in a mixing bowl.

When the gelatin mixture is warm, slowly and carefully stir in the Skyr mixture, spoonful by spoonful.

Then pour the mixture onto the prepared base and let it cool in the fridge for at least 2 hours before applying the berry sauce.

Finally prepare the berry sauce:

Put the frozen strawberries with the sugar and lemon juice in a medium-sized saucepan and let it slowly get hot...

...until the mixture starts to thicken and bubbles. Let simmer for about 15 minutes.

Remove the pot from the heat and let the berry mixture cool slightly.

When the mixture is no longer warm, carefully pour it over the skyr cake and let it solidify in the fridge overnight.

The next day, carefully remove it from the springform pan, decorate with a few fresh strawberries and serve well chilled.

[Translated from here.]