Blueberry Icelandic Skyr Cake

Blueberry Icelandic Skyr Cake

Inspired by Halldorskaffi, Vik, Iceland

Blueberry Icelandic Skyr Cake | http://saltandwind.com Our first dinner in Iceland was in Vik, a small town two hours southeast of Reykjavik. There aren’t many restaurants in Vik, but we happily stumbled in...
Skill
Course
Cuisine
Ingredients
8
Hands-On Time
30 minutes
Total Time
12 hours
Yield
1 cake
Servings
8
Diet
Season
Blueberry Icelandic Skyr Cake | http://saltandwind.com
Skill
Beginner
Course
Dessert
Cuisine
Icelandic
Ingredients
8
Hands-On Time
30 minutes
Total Time
12 hours
Yield
1 cake
Servings
8
Diet
Vegetarian
Blueberry Icelandic Skyr Cake | http://saltandwind.com

Our first dinner in Iceland was in Vik, a small town two hours southeast of Reykjavik. There aren’t many restaurants in Vik, but we happily stumbled into Halldorskaffi, a quaint little spot with a locally-focused menu. After dinner, we weren’t quite ready to head back to the hotel yet, so we ordered the local specialty, skyr cake, for dessert. We had heard about skyr—essentially Iceland’s version of a creamy, mild greek yogurt—but we had never tried it. With a crumbly crust and a creamy blueberry filling, the cake was everything one hopes for in a good cheesecake, but in a lighter, more airy texture—thanks to the skyr.

Ingredients

  • 1 1/4 cups crushed graham crackers
  • 2 tablespoons packed light brown sugar
  • 1/4 cup plus 2 tablespoons extra virgin coconut oil

    room temperature

  • 1 1/4 cups blueberry or mixed berry icelandic skyr
  • 2/3 cup powdered sugar
  • 1 1/3 cups chilled heavy cream

    or full-fat coconut milk

  • fresh or frozen blueberries

    for serving (optional)

  • toasted sliced almonds

    or toasted coconut, for serving (optional)

Instructions

For the crust: Line a 9-inch (or 7-inch if you want it taller) springform pan with a circle of parchment paper. Pulse together the graham crumbs and brown sugar in a mini food processor until it resembles sand. Pulse the coconut oil into the dry mixture then turn into a bowl. Work the mixture with your hands, ensuring everything is evenly combined. With the help of a measuring cup, evenly press into the prepared springform pan. Transfer to the freezer until ready to use. 

Tip

Crust can be made up to 2 days in advance and stored covered in the freezer until ready to use. 

For the filling: In a large bowl, whisk the powdered sugar into the yogurt then set aside. Whip the heavy cream until stiff, then gently fold into the yogurt. Remove the crust from the freezer and spread the filling evenly over the base, tapping the pan a few times against the counter to release air bubbles. Cover with plastic wrap and store in the fridge (on a plate to catch any drippings) over night. 

When ready to serve, run a knife along the perimeter and release the spring form. Serve from the fridge, with additional blueberries and toasted almonds, if desired.

Footnotes

Did you make this recipe? Give us your thoughts by leaving a comment below and show us how it turned out by sharing it on Instagram with the #swsociety hashtag!

http://saltandwind.com/recipes/481-blueberry-icelandic-skyr-cake-recipe

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