Skyr Cake


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

Skyr Cake


  • Line a round spring form (20-23 cm (8-9 inch)) with parchment paper
  • 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.
  • Press the raw dough into the form and place in the fridge while you make the cake
  • Soften the gelatin sheets in a bowl of water
  • Mix together Skyr and Eggs (+ vanilla and sugar if using those)
  • In a separate bowl whip the heavy cream, then gently fold into the skyr mixture
  • 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
  • While wisking, add the gelatin-milk in a slow but steady stream to the skyr/cream mixture
  • Fold in the blueberries and pour over the bottom layer
  • Place in the fridge for minimum 8 hours or in the freezer for up to 4 weeks.


Opskrift: Katrin Björk