When I went to Iceland last year, I was delayed for 24 hours and so my friend V had a whole day on her own to explore. When I picked her up in the rental car, she greeted me with coffee and pastries (smart girl!) and the first thing she said was “Wow, Iceland men are like real MEN!” The second thing she said was “Also, the milk here is so good!” True story on both counts.
She was seriously obsessed with all their dairy products (and apparently there’s a scientific reason), and we drank and ate a ton of it while in the country. Skyr is one of the most well-known of their dairy products, a lot like Greek yogurt (though interesting, produced more like cheese).
You’ll find skyr cake in Iceland but it will be more like a no-bake cheesecake. And DELICIOUS. But I didn’t want to deal with the hassle of gelatin sheets and all, so I decided to make a slightly different kind of cake with skyr…using it the way you’d use sour cream or yogurt to give some tang and moisture.
(Side note, if you’d like to see some of the AH-MAZING things we saw and did in Iceland, I’ve got you covered!)
This skyr cake is packed full of raspberries and both white and dark chocolate chips, and is even better than I thought it would be. The white chocolate isn’t really present as a flavor, but kind of melts into cake to provide extra moistness and texture. I sliced myself off a few pieces and then called my sister to come take it away from me and have her family eat it!