An exceptionally delightful Icelandic layer cake with a crisp and sweet biscuit base, slightly tangy jam, light and creamy skyr cream, and fresh blueberries on top.The components of this cake blend incredibly well together in a perfect mix of crisp, soft, sweet, and fresh.
Recipe for icelandic layer cake
A decidedly delightful Icelandic layer cake with a crispy and sweet biscuit base, slightly tart jam, light and creamy skyr cream, and fresh blueberries on top.
The components of this cake blend remarkably well together in a perfect mix of crispy, soft, sweet, and fresh.
The cake is very simple, requires no baking, and is made in just 15 minutes.
This layer cake serves 4-6 people, depending on how hungry you are for cake.
Servings: people
Icelandic Layer Cake
An exceptionally delightful Icelandic layer cake with a crisp and sweet biscuit base, slightly tangy jam, light and creamy skyr cream, and fresh blueberries on top.The components of this cake blend incredibly well together in a perfect mix of crisp, soft, sweet, and fresh.
Equipment
- Blender
- Springform
- Bowl
- Whisk
Ingredients
- 100 gram Biscuits Bastogne
- 125 gram Digestive biscuits
- 50 gram Melted butter
- 100 gram jam blackcurrant or blueberry
- 250 gram Cream
- 200 gram Plain yogurt or Greek yogurt
- 8 gram Powdered Sugar
- 4 gram Vanilla Sugar
- 100 gram Blueberry fresh
Instructions
- Blend Bastogne and digestive biscuits into crumbs and mix them with melted butter.
- Spread the mixture at the bottom of a springform pan (18-20 cm) or a small dish, pressing it firmly to create a solid biscuit base.
- Spread 2/3 of the jam over the base.
- Whip the cream into whipped cream and fold it together with skyr, powdered sugar, and vanilla sugar.
- Spread the skyr cream evenly in the form.
- Spread the remaining jam on top and garnish with blueberries and a bit of crushed Bastogne.
- Chill for about 15 minutes and serve.
- The cake can be made a few hours in advance and kept chilled until ready to serve.