Vincent Hill's Recipe

Recipe: Skyr Cake with Raw Bottom Layer

Category: Recipes

200 g (7 ounces or 20 pieces) Dates, pitted
100 g (3.5 ounces) Fresh Coconut Meat, shredded
100 g (3.5 ounces) Almonds
40 g (1.5 ounces) Walnuts
40 g (1.5 ounces) Peanuts
500 g (17.5 ounces) Skyr (I use blueberry)
2 Eggs
1 Vanilla Bean (only if you are using unflavored skyr)
80 g (1/2 cup) Sugar (only if you are using unflavored skyr)
250 ml (1 cup) Heavy Cream
8 Gelatin Sheets
0.5 dl (4 tbsp) Milk
2 dl (1 cup) Fresh Blueberries

(1) Line a round spring form (20-23 cm (8-9 inch)) with parchment paper

(2) Give the nuts a spin in a food processor. Then add the coconut and dates and pulse until a dough has formed. You will have to stop to scrape down sides.

(3) Press the raw dough into the form and place in the fridge while you make the cake

(4) Soften the gelatin sheets in a bowl of water

(5) Mix together Skyr and Eggs (+ vanilla and sugar if using those)

(6) In a separate bowl whip the heavy cream, then gently fold into the skyr mixture

(7) Squeeze the water out of the now softened gelatin sheets and place in a small sauce pan along the milk. Melt together over low heat until gelatin is completely absorebed

(8) While wisking, add the gelatin-milk in a slow but steady stream to the skyr/cream mixture

(9) Fold in the blueberries and pour over the bottom layer

(10) Place in the fridge for minimum 8 hours or in the freezer for up to 4 weeks

The Easy Bottom Layer
225 g (8 ounces) Digestive Biscuits with Dark Chocolate
80 g Butter

1. Crush the biscuits and make a single layer in the spring form
2. Melt the butter and pour over biscuits
3. Mix well together and press down into a completely even layer