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.