Skúffukaka með súrmjólk

Sheet cake with sour milk

And what do you do when you wake up early on a Sunday morning and when you look in the fridge you realize that there is still sour milk that needs to go?

That's right, you start baking a typical Icelandic skúffukaka for your coffee hour before breakfast!

Ingredients

Ingredients for the dough:

120 g brown sugar

170 g melted butter

2 eggs

300 g flour

1 tsp baking powder

1 tsp baking soda

100 ml boiling water

1 pinch of ground vanilla

40 g baking cocoa

1 tsp cappuccino powder

250 ml sour milk

100 ml boiling water

Ingredients for the cream:

150 g soft butter

200 g powdered sugar

4 Tbsp baking cocoa

1 pinch of ground vanilla

2 Tbsp light syrup

Desiccated coconut for sprinkling to taste

Preparation

Preheat the oven to 350 °F (180 °C) upper/lower heat.

Briefly mix all the ingredients for the dough (except the hot water!) in a large bowl.

Then pour in the hot water and stir in briefly. until a uniform, smooth dough is formed.

Line a baking pan (approx. 20 x 30 cm) with baking paper, pour the dough into it...

... and bake in a preheated oven at 350 °F (180 °C) upper and lower heat for about 30 minutes (test with a toothpick!).

Then take the cake out of the oven and let it cool thoroughly.

In a large bowl, beat the butter until fluffy.

Then gradually add the powdered sugar, the baking cocoa and the ground vanilla and stir in.

Finally, mix the syrup with the remaining cream.

Then spread the cream on the cooled cake.

Sprinkle the cream with coconut flakes to taste. (Here I sprinkled half of the cake with coconut flakes and the other half not, just for variety.)

Cut into cubes, store in the refrigerator and then serve well chilled.

By the way, we had the rest of the concentrated milk in a glass, sprinkled with a little coffee powder and cinnamon, with the cake. Also refreshing and delicious!

[Translated from here.]