Icelandic Skyr & Blueberry Cake

Icelandic Skyr & Blueberry Cake - A tasty Love Story

This world of blogging is rather dynamic – only separated by a few month of silence in between – but in general one exciting thing replaces another, and new and unexplored possibilities keep one appearing. Lately I have received so many great offers, wonderful comments and e-mails and I am endlessly grateful.
One of the most exciting things is that I am now blogging for  Urtekram  – an international organic brand that keeps on developing and lately has been launching so many new gluten free, grain free and fiber rich products + they are sitting on the throne of organic coconut product sale here in Denmark and has the best tasting virgin coconut oil!
Now the blog is written in Danish – but you can add google translate if you ever were to try one of the recipes I make for them – but for now I wanted to make an Urtekram inspired post here, using a few of their wonderful organic products.

Icelandic Skyr & Blueberry Cake - A tasty Love Story

And now for the cake.  Here in Denmark ‘skyr’ has been a symbol of health and lean diet the last couple of years. Really it is the Islandic version of a low fat and high protein Greek yoghurt, and in most cases I actually prefer the Greek and more fatty version. But for this cake ‘skyr’ is rather delicious and paired with the full fat cream it’s sour and cultured taste is perfectly balanced.
You could call it a ‘healthy’ cheese cake and it goes without saying that it taste damn delicious and very cheese cake-ish especially with the biscuit crust. I had to add gelatine to the recipe, since the first try I made got a soggy crust and the cake kept leaking. The gelatine keeps the texture in the cream layer together and prevents the crust from getting too wet, so I would definitely add it when making this cake. I also did not make the cream layer very sweet, since you have the blueberry jam to do the job – but if you only want to add fresh berries or use an unsweetened jam you might wanna add a little more sweetener to the skyr mix as you go along.
Since this post is made together with Urtekram I used their gluten free digestive biscuits and intense blueberry jam only sweetened with fruit juices – but you can of course use any sort of biscuits or jam you have on hand.

Icelandic Skyr & Blueberry Cake - A tasty Love Story

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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.

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 he freezer.  Start by soaking gelatine in cold water. In a bowl combine greek yoghurt, lemon zest and sweetener and mix it well together. Warm up the lemon juice in a little pot. Squeeze the now gooey gelatine free from water and add it to the pot and stir until dissolved. Mix the warm lemon/gelatine juice with a little of the yoghurt and afterwards mix it into all of the yoghurt 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 yoghurt mix. Remove the crust from the freezer and pour the lemon mousse 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.

Comments (21)

  • YUM ! I’m going to make this for my boyfriends birthday cake, looks and sounds divine. Your carrot cake balls, tomato soup and green crepes are own high rotation in my kitchen xx

    Reply
    • Oh that sounds amazing – love that you like the recipes :) And hope he’ll love the B-day cake!!

      Reply
  • Hi, I found this on FoodGawker and was hoping I could get your permission to post the recipe on my instagram recipe page (@foodie_recipes) as it looks delicious! I will tag you in the photo and put your website address on the post! Hope this is okay, thanks :) x

    Reply
    • Hi Olivia – it is just alright – thank you so much for asking :)

      Reply
  • This is a wonderful recipe! The flavours are divine. I used Greek yoghurt, since we don’t have skyr in The Netherlands. Was one week ago in Denmark and wish I had heard earlier about skyr. Next time I will bring it home from Denmark ?

    Reply
    • I am so pleased you like it. I personally prefer the Greek yoghurt, so I bet you got a wonderful cake even without using skyr :)

      Reply
  • Hi. I tried your cake, and it’s super delicious, and easy to make. I used Greek yoghurt, as I can’t find skyr here, but I’ll try to make it next time I’m in Danmark to see the difference. I also reblogged it and I hope you don’t mind that. Thanks for posting this.

    Reply
    • That is wonderful to hear – The skyr does not make the biggest difference, but still it is funny to try new products :) It’s just a-okay that you re-blogged ;)

      Reply
  • So beautiful! Such a lovely combination so many good things. A perfect summertime dessert!

    Reply
    • I am very pleased that you think so – hope your tastebuds will like it too :)

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  • Omg. This is a taste sensation!!! I made this for dessert yesterday and my hubbie who hates cheesecakes said he was blown away by this. I used palm sugar for a lower glycemic alternative to sugar with coconut oil for the biscuit base and also added that instead of sugar to the cream mix. Ab Fab it was amazing. Thank u so much!! Xxx

    Reply
    • I am absolutely thrilled to hear so – lobe how we can convince others of the deliciousness of food, by making a new and different version :)

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  • any tips on vegetarian alternatives for the gelatine?

    Reply
    • I now that many people use agar agar. I have tried using it a few times too. You need to use different and smaller amount of it, so you need to experiment, but it is a good product. You get buy it online or in specialty shops or whole markets. Good luck :)

      Reply
  • Hej! Jeg har haft lidt problemer med at blande skyren med gelatinen; det bliver nemlig klumpet alligevel. Har du nogle gode råd eller mere specifikke mål for, hvor meget “en lille smule” er? :)
    – Lumps aside, var det ellers en pragtfuld kage! Jeg havde ikke nogen blåbær, så jeg lavede en rabarber/jordbær kompot og lagde ovenpå, og det smagte pragtfuldt :)

    Reply
    • Hej Mathilde – øv, det er bare ufedt med klumper. Jeg plejer nu slet ikke at have problemer med det selv. Men for det første så vent på at gelatinen ikke er varmere en godt lun (den må slet ikke varmes særligt hårdt op). Så tager jeg nok ca 1,5-2 dl skyr og blander hurtigt og meget grundigt sammen med gelatinen, og så skynder jeg mig ligeså hurtigt og grundigt at blande denne portion op i resten af skyren. Det burde kunne lykkes :) Men ellers er jeg super glad for at du stadig nød kagen!

      Reply
  • Hi there, could you please tell me the amount of gelatin in grams as they sheets weight vary by country sometimes.
    Thanks!

    Reply
  • hey i made this cake and it was delicious. the only thing that went wrong is that it was way too soft. I don’t know maybe i didn’t use enough gelatin but i used 3 sheets, as it was written in the recipe. Maybe there was too much whipped heavy cream that made it too soft… because of that, my crust was soaking of butter and i don’t know what… Would u know what could have gone wrong ? i would appreciate an answer so i’ll know what to do better the next time

    thank u ;)

    Reply
    • Hi Lea

      I would guess more gelatin could help. # sheets were enough for me, but sometimes the skyr can vary, and I would try adding more. I am so sorry it did not turn out perfect the first time, I hate that myself, I might need to make this again soon, to see if maybe there needs to be a correction in the recipe.

      All the best from Josephine

      Reply
  • Fresh out of Iceland and missing Skyr cake so bad. Glad I found this recipe!

    Reply
  • 7.11 gr. is the weight of 3 Dr. Oetker´s geletine sheets.
    Just for your information.
    I have made it once, it is delicious, not so good for my waistline. I will try to subtitute cream with skyr and only use wipped cream (a little) for decoration.

    Reply

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