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No-Bake Skyr Cake with Kiwi

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  • Author: Bake to the roots
  • Prep Time: 30
  • Total Time: 600

Description

Delicious no-bake cake with skyr filling and golden yellow kiwi topping – the perfect treat for a hot summer day.

Ingredients

Scale

For the base

  • 5.3 oz. (150g) biscuit cookies
  • 0.7 oz. (20g) ground hazelnuts
  • 1 tbsp. sugar
  • 1/4 cup (60g) butter, melted

For the filling

  • 6 gelatin leaves
  • 26 oz. (750g) Skyr (plain or vanilla)
  • 1/4 cup (50g) sugar
  • 1 tsp. vanilla extract (optional)
  • 3.5 oz. (100g) heavy cream, cold

For the decoration

  • 3–4 Zespri SunGold Kiwis
  • 3.5 oz. (100g) apricot jam

Instructions

  1. Line a 9 inches (23cm) springform tin with baking parchment and set aside. Add the cookies to a freezer bag and crush with a rolling pin until you get fine crumbs. Add together with the ground hazelnuts and sugar to a bowl and mix. Add the melted butter and mix until everything comes together. Pour into the prepared tin and press to the bottom to get a nice even layer. Place in the fridge until needed.
  2. Add the gelatin leaves to a bowl with cold water and let soak for about 5-7 minutes. Add the skyr and sugar to a large bowl and mix. If you are using plain skyr, add some vanilla extract (optional). Squeeze the soaked gelatin leaves to get rid of some of the water, then add to a small saucepan and heat up until the gelatin gets liquid. Remove from the heat and add 1-2 tablespoons of the skyr to the saucepan and mix to adjust the temperature of the gelatin. Add this mixture to the bowl with the skyr and mix until well combined. Set aside. Whisk the cold heavy cream until stiff peaks form. Fold into the sky cream, then pour unto the prepared tin. Smooth out the top and place in the fridge for about 4-5 hours, better over night.
  3. Peel the kiwis and cut into thin slices. Heat up the apricot jam so it gets liquid. Add some of the jam on the cake (still in the tin) to get a thin layer on top. Place the sliced kiwi on top in a nice pattern and brush with the remaining jam. Place again in the fridge for an hour. Serve cooled.

Notes

  • Enjoy cooling!

Nutrition

  • Serving Size: 12

Find it online: https://baketotheroots.de/no-bake-skyr-cake-with-kiwi/