A layered Icelandic cake made with thick skyr cream between sponge layers, topped with berries. Light, tangy, and quintessentially Icelandic.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Instructions
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1
Beat eggs and sugar until thick and pale, about 5 minutes.
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2
Fold in flour and baking powder gently. Divide between two greased 22cm round tins.
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3
Bake at 180°C for 20-25 minutes until golden. Cool completely, then split each layer in half.
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4
Whip cream to soft peaks. Fold in skyr, powdered sugar, vanilla, and dissolved gelatin.
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5
Layer sponge and skyr cream, spreading evenly between each layer.
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6
Top with remaining cream and scatter with fresh berries. Refrigerate 2 hours before serving.
Did You Know?
Skyrterta has become the most popular birthday cake in Iceland, overtaking traditional cream cakes in recent decades.
Chef's Notes
Equipment Tips
- round cake tins
- electric mixer
- spatula
- cake stand
Garnishing
fresh berries, mint leaves
Accompaniments
The Story Behind Skyrterta
Skyrterta evolved in the 20th century as Icelanders found creative ways to use their beloved skyr in desserts. The tangy, protein-rich dairy product creates a lighter, more refreshing cake than traditional buttercream versions. Its popularity soared alongside the global rise of skyr, making it an emblem of modern Icelandic baking.
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