The non-bake Icelandic Skyr Cake is such a lovely alternative to cheesecake. It’s not only lighter in texture but also lower in fat and higher in protein.
I have shared a Skyr recipe before here on the blog, but this time I will share two different recipes for the bottom layer as well as other alternatives and possibilities.
The Skyr Cake is definitely this year’s easter cake with it’s light texture and full flavor. I make mine more on the sour side to weigh up against all the sugar I will be eating in form of easter eggs.
Last years easter cake was a Lemon Sponge with Poppy Seeds and Mascarpone.
Good Tips:
– You can buy ‘Skyr’ almost everywhere in the world now. When I originally wrote this post years back it was only a handful of countries you could get this magic dairy product – now UK, Canada, Australia and almost every European country have joined the group.
My favorite US-based brand is hands down: Icelandic Provisions
– When using plain unflavored skyr, you do need to add sugar. But I have cut it down to absolute minimum, if you are a sweet tooth you might want to add a little more. On the other hand, when I use store bought flavored skyr I add no sugar at all.
– Below you will find two choses of a bottom layer for a Skyr Cake. One of them is simply crushed biscuits and butter, while the other one is RAW. The raw version obviously requires more ingredients and is more time consuming to make, but it sure is delicious!
– There are thousand ways to decorate a cake. I like using fresh berries, shaved chocolate, pistachios and fresh flowers.
– A frozen Skyr Cake takes about 8 hours to thaw in the fridge or 3 hours on the kitchen counter
– These recipes fit for 20-23 cm (8-9 inch) spring forms
– If you want to add color to your cake, you can always add several drops of food coloring into the skyr/egg mixture
– Store leftover cake in the fridge
Recipe: The Easy Bottom Layer
Ingredients
- 225 g (8 ounces) Digestive Biscuits with Dark Chocolate
- 100 g (7 tbsp) Butter
Directions
- Line a round spring form (20-23 cm (8-9 inch)) with parchment paper
- Crush the biscuits and make a single layer into the prepared pan
- Melt the butter and pour over biscuits
- Mix well together and press down into a completely even layer
Recipe: Skyr Cake with Raw Bottom Layer
Ingredients
- 200 g (7 ounces or 20 pieces) Dates, pitted
- 100 g (3.5 ounces) Shredded unsweetened coconut
- 100 g (3.5 ounces) Almonds
- 40 g (1.5 ounces) Walnuts
- 40 g (1.5 ounces) Peanuts
- 500 g (17.5 ounces) Skyr (I use blueberry)
- 2 Eggs
- 1 Vanilla Bean
- 80 g (1/2 cup) Sugar (only if you are using unflavored skyr)
- 250 ml (1 cup) Heavy Cream
- 8 Gelatin Sheets (or 2 tbsp powder)
- 0.5 dl (4 tbsp) Milk
- 2.5 dl (1 cup) Fresh Blueberries
Directions
- Line a round spring form (20-23 cm (8-9 inch)) with parchment paper
- Give the nuts a spin in a food processor. Then add the coconut and dates and pulse until a dough has formed. You will have to stop to scrape down the sides a few times.
- Press the raw dough into the form and place in the fridge while you make the cake
- Soften the gelatin sheets in a bowl of water (if you are using powder you can skip this step)
- Split the vanilla bean and scrape out the seeds. Add to a bowl together with Skyr and Eggs (+ sugar if using). Mix until airy and light.
- In a separate bowl whip the heavy cream, then gently fold into the skyr mixture
- Squeeze the water out of the now softened gelatin sheets and place in a small sauce pan along with the milk. Melt together over low heat until gelatin is completely absorbed. (if using gelatin powder sprinkle over milk, let sit for couple of minutes then gently heat while stirring until dissolved)
- While whisking, add the gelatin-milk in a slow but steady stream to the skyr/cream mixture
- Fold in the blueberries then pour mixture over the bottom layer
- Place in the fridge for minimum 8 hours or in the freezer for up to 4 weeks
