Bökuð skyrkaka með karamellusósu

Baked skyr cake with caramel sauce

We have child 3's friend visiting and I asked beforehand what she likes/dislikes/doesn't like to eat. The answer was "I love anything with vanilla and caramel".

So I went looking and in the one beautiful cookbook about everyday Icelandic cooking in a new look from 1992 that I recently found in the second-hand shop in Reykjavík, there was a recipe for baked Skyr cake in it. Originally, pure Skyr was intended, but given my declared love for vanilla, I used vanilla Skyr. And instead of the fruit sauce that was originally intended, I used the thick, sweet caramel sauce that I recently used for apple pie...

The result was definitely one of the best skyr cakes I've baked so far - wonderfully creamy, fresh and also very fruity thanks to the lemon zest and juice. It was very well received and was really almost perfect for me too! I definitely need to bake this more often!

Ingredients for the soil

50 g white sugar

150 g flour

100 g butter

1 egg yolk

Ingredients for the filling

300 g vanilla skyr

2 eggs

100 g brown sugar

1 pinch of salt

1 organic lemon

100 ml milk

100 ml cream

3 Tbsp corn flour

Ingredients for the glaze

120 g brown sugar

30 g butter

100 ml cream

optionally a pinch of coffee spice or similar.

Preparation

Preheat the oven to 300 °F (150 °C) upper/lower heat.

Mix the sugar and flour in a bowl, then add the butter in flakes and the egg yolks.

Knead the ingredients into a smooth dough.

Spread half of the dough on the bottom of a springform pan (lined with baking paper) and press it down.

Bake the base in the oven at 300 °F (150 °C) upper and lower heat for 10 minutes, then remove it from the oven and let it cool down again.

To make the filling, first separate the eggs.

Beat the egg white until stiff.

In a bowl, mix the vanilla skyr with the sugar, a pinch of salt, the milk and 100 ml of cream and the egg yolk.

Carefully grate the lemon peel and squeeze half a lemon.

Add the lemon zest, lemon juice and corn flour and mix everything thoroughly.

Finally, carefully fold in the egg whites.

Press the second half of the dough onto the sides of the springform pan.

Pour the skyr mixture onto the cake and bake at 350 °F (180 °C) upper and lower heat for 15 minutes.

Reduce the oven temperature to 200 °F (100 °C) and bake for another 45 minutes.

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

For the caramel glaze, heat the sugar in a pan over low heat and add the butter. Mix the sugar with the melted butter.

Add the cream and optionally a pinch of cinnamon, coffee spice or similar...

...and let it thicken slowly while stirring constantly.

Let the sauce cool in the fridge and then spread it on the skyr cake.

Store the cake in the refrigerator and pour until well chilled.

Bon appetit!

[Translated from here.]