Kuchnia

Icelandic Skyr & Blueberry Cake
Serves 8-10 persons
Crust
10 wholegrain butter biscuits (e.g. digestive) or try these
50-70 g butter/coconut oil
1 Tbsp coconut sugar

Filling
500 g skyr or Greek yoghurt (2 cups)
250 ml heavy cream (1 cup)
50 g sugar/honey or sweetener of your choice
1/2 tsp ground vanilla
3 sheets of gelatine

Topping
4 Tbsp blueberry jam
100 g fresh blueberries

Directions
Coarsely crush the biscuits. Mis them with sugar and melted butter/oil. Use a 22 cm (8 inch) spring-form cake pan. Fasten a piece of parchment paper between the ring and then bottom of the spring form. Use your hands to firmly press the crust out in the pan until it covers the whole bottom. Place it in the freezer.

Start by soaking gelatine in cold water. In a bowl combine skyr, sugar, vanilla and mix it well together. Remove the gelatine from the water and transfer into a little pot on low heat and stir until dissolved, let it rest until slightly cooled. Mix the lukewarm gelatine with a little of the skyr and afterwards mix it into all of the skyr in the bowl this little extra step with make sure that the gelatine does not shock and make small gelly clumps.
Whip the heavy cream in to a light and fluffy foam and gently fold it into the skyr mix. Remove the crust from the freezer and pour the skyr cream on top of it, gently smoothing out the surface. Now place it in the fridge for at least 4 hours until completely chilled and set.
Before serving remove the cake from the form and transfer onto a serving plate. Gently spread our the blueberry jam on the surface of the cake and decorate with the fresh blueberries.

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