Recipe for no bake summer cake with digestive biscuits, strawberry/rhubarb compote, and skyr cream
Here comes one of those delightful, super quick, no-bake, and simply delicious cakes that we love! At least at home. Are you with me…?
The base consists of crushed rutebiler (Danish cookies) with a layer of strawberry/rhubarb compote on top, followed by a layer of skyr cream, and topped with fresh berries, chopped white chocolate, and a few almonds.
The cake is really easy to make; the compote is quickly boiled, whipped cream is folded with skyr, and then everything is layered – voila, ready to serve.
The cake has a lovely mix of crunchy, creamy, sweet, and fresh – it is actually just super good and looks inviting on the table. Perfect with the many delicious summer berries!
I’ve made the compote with a mix of strawberries and rhubarb, but you can also choose just one – use what you have and prefer. The base here is made of rutebiler, but you could also use macaroons or Bastogne cookies – experiment a bit. I clearly think the rutebiler version is best, but that’s a matter of taste. You can of course also just make one of each.
Hope you like this lovely summer cake!
No bake summer cake with Digestive biscuits, strawberry/rhubarb compote, and skyr cream
Ingredients
Strawberry/rhubarb compote
- 150 gram Strawberry fresh or frozen
- 150 gram Rhubarb sliced, fresh or frozen
- 75 gram Sugar
- 6 gram Vanilla Sugar
Whipped Cream
- 150 gram Whipping Cream
- 100 gram Plain yogurt vanilla-flavored
- 4 gram Powdered Sugar
In addition
- 150 gram Rutebiler - Danish Bisquits
- Strawberry fresh
- 25 gram White chocolate chopped
- Almonds some, chopped
Instructions
Strawberry/Rhubarb Compote
- Put everything in a pot and bring to a brief boil. Let it simmer for 5-6 minutes until the fruit is tender and lightly mash with a fork. Let it cool.
Skyr Cream
- Whip the cream and fold it together with skyr and powdered sugar.
Assembling the cake
- Crush the Digestive biscuits and place them in the bottom of a small dish. Spread the compote on top. Spread the skyr cream on top of the compote.
- Garnish with strawberries, chocolate, and almonds – serve.