Skyr cake with strawberries
This here was the Skyr cake that I made for us for Easter.
However, this is not a classic 'cake', but rather a very creamy, fluffy dessert cake. The 'cake' is prepared without baking, needs to set somewhat overnight in the refrigerator, and is then served well chilled. (And no, we did not eat the cake outside in the snow. I just thought the still half-snow-covered terrace was a nice background for the photo..!)
Ingredients
200 g oat cookies or similar
50 g melted butter
450 g vanilla skyr
1 tsp cardamom
1 pinch of ground vanilla
100 g white chocolate
500 ml whipping cream
4 - 5 tbsp strawberry jam
Preparation
Crush the cookies thoroughly - preferably put them in a bag and roll over them with a rolling pin until really fine cookie crumbs have formed.
Then put the crumbs into a springform pan (about 24 cm) lined with parchment paper, mix with the melted butter, and press the mixture onto the bottom.
Stir the vanilla skyr with the cardamom and the ground vanilla.
Melt the white chocolate, ...
...let cool slightly and mix with the skyr mixture while stirring constantly.
Whip the cream until stiff and fold it into the skyr-chocolate mixture.
Then carefully spread the cream on the cookie base and smooth it out.
Let set in the refrigerator for at least 4 hours.
Carefully warm the strawberry jam a little so that it becomes nice and runny, and then spread it on the cake.
Then let it set overnight in the refrigerator and serve well chilled.
I wish you a good appetite!
Enjoy your meal!
Translated from here.
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