Skyrgámur Shares Seasonal Skyr Cake Recipe - The Reykjavik Grapevine

Skyrgámur Shares Seasonal Skyr Cake Recipe

Published December 19, 2014

Nanna Árnadóttir
Photo by
K-Fai Steele

For centuries, each Christmas, I have indulged in Iceland’s greatest culinary innovation, Skyr. Now, this beloved strained yoghurt continues to gain popularity across continents.

Earlier this year MS Iceland Dairies (Mjólkursamsalan) predicted that 60 million pots of skyr would be sold internationally and 8 million pots domestically.

I’ve posted a number of my personal skyr recipes on my food blog, Skyrgámur’s Scrumptious Skyr Secrets, but in honour of the upcoming season I’m guest blogging here on the Grapevine to share my Ultimate Christmas Skyr Cake – Enjoy!

Skyrgámur’s Ultimate Christmas Skyr Cake

Ingredients

Base

200 g (7 ounces) Dates, pitted
200 g (7 ounces) Almonds
40 g (1.5 ounces) Walnuts
40 g (1.5 ounces) Pecans

Skyr Filling

500 g (17.5 ounces) of plain Skyr
250 ml (1 cup) Cream (Rjómi)
0.5 dl (4 tbsp) Full Fat Milk
2 Medium Sized Eggs
80 g (1/2 cup) Sugar
8 Gelatin Sheets
1 Vanilla pod

Spices

1 Teaspoon ground Cinnamon
½ Teaspoon ground Nutmeg
¼ Teaspoon ground Cloves
Dash of All Spice, though it’s optional

Topping

1 Apple, sliced into thin wedges

Directions

Heat your oven to 150 degrees Celsius (300 Fahrenheit).

Line your 20-23 cm (8-9 inch) round spring form with baking paper.

Toss those nuts in the food processor. Give them a whirl then add the dates and pulse until you have a dough. Press the dough into your spring form and pop it in the fridge to cool.

While you get the filling going, put the gelatin sheets in a bowl of water to soften them.

In a bowl mix together the Skyr, Eggs, Vanilla, Sugar, Cinnamon, Nutmeg, Cloves and All Spice.

In a separate bowl whip the Cream. Then fold the whipped cream into the Skyr mix but be gentle.

Pour the milk into a small saucepan and once you have squeezed the excess water from them add the softened gelatin sheets. Melt the gelatin sheets over a low heat until completely dissolved.

While you whisk your gelatin and milk mix, slowly pour it into the skyr and cream mix.

Place in the fridge overnight, at least 8 hours. Alternatively you can pop it in the freezer, it should keep for up to 4 weeks, though I can’t see why you’d wait that long.

Now, to the Apple. Line an oven plate with baking paper. Lay out the thin apple slices and dust them lightly with sugar and cinnamon. Bake them until crisp and once the cake has cooled for the recommended time, use the apple crisps to garnish the cake.

If you or your family would like to meet Skyrgámur, he will be making his annual visit to the National Museum of Iceland at 11 am today.

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