Katrín Björks LIQUORICE Skyr Cake 0 Comments
Katrín Björks LIQUORICE Skyr Cake
• 100 g almonds
• 50 g pecans
• 50 g cashews
• 100 g oats
• 2 tbsp cocoa powder
• 10 dates, pittet
• 0.5 banana
• 500 g syr or low fat Greek yoghurt
• 1 egg
• 2 tbsp Johan Bülow Salty Liquorice Syrup
• 1 tbsp Johan Bülow Fine Liquorice Powder
• 250 ml double cream
• 8 sheets of gelatin
• 0.5 dl milk
Line a round spring form (20-23 cm) with baking paper.
Chop the nuts in a food processor. Add the oats and chop again before adding the cocoa, dates and banana, and pulse until the mixture comes together. (You might have to stop a few times to scrape down the sides.)
Press the mixture evenly into the spring form and place in the fridge while preparing the rest of the cake.
Mix the skyr, egg, liquorice syrup and liquorice powder.
Whip the double cream until stiff in a separate bowl and then fold into the skyr mixture.
Soften the gelatin sheets in cold water for few minutes.
Squeeze out the excess water and place in a small saucepan together with the milk.
Heat slowly over a low heat until the gelatin has completely dissolved. Fold thoroughly into the skyr mixture.
Pour over the chilled base and place in the fridge for minimum of 8 hours or in the freezer for up to 4 weeks.
The frozen Skyr Cake takes about 8 hours to thaw in the fridge or 3 hours at room temperature.
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