Skyr, blueberries and cream

The Icelandic wild berry picking season is upon us and the evergreen fields turn to a luscious red with a black cover of all the wild berries. Icelanders will soon all head out to pick wild berries to make jams, juices for the winter, or better yet, cakes!

Skyr, blueberries and cream: is there anything better? This skyr cake is incredibly good. It might be sensible to make two of these since the first one usually goes pretty fast. It is possible to use Greek yogurt instead of skyr for this recipe.

 

Ingredients:

• 500 gr skyr
• 300 ml cream
• 2 eggs
• 175 g sugar
• 2 cups blueberries
• 1 tsp vanilla extract
• 8 gelatine sheets
• 250 g chocolate
• Biscuits
• 75 g butter

 

Method:

Soak the gelatine sheets in ice cold water. Crush the biscuits in a blender and mix in melted butter. Line the bottom a 25-28 cm spring form cake tin with baking paper and press the biscuit mix evenly and firmly over the base.

Whip the eggs and the sugar together until it is fluffy and light in colour. Then add the skyr and half of the blueberries. Whip the cream and add to the skyr mix. Dissolve the gelatine sheets in 4 tablespoons of water and then quickly stir into the skyr mix to avoid lumps. Pour the mix into the cake tin and chill for at least 3 hours.