Servings: servings
No bake summer cake with Digestive biscuits, strawberry/rhubarb compote, and skyr cream
The base consists of crushed Digestive biscuits with a layer of strawberry/rhubarb compote on top, then a layer of skyr cream, and on top fresh berries, chopped white chocolate, and some almonds. The cake is really easy to make; the compote is briefly boiled and whipped cream is mixed with skyr and then everything is just layered – voila, ready to serve
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.
Notes
Can be made a few hours ahead, but the closer to serving time, the crispier the Digestive biscuits will be