Currently, a bowl full of deep red, sweet strawberries ripens in the garden every day. What could be more obvious than conjuring up a creamy Skyr-Strawberry-Sponge Cake (Skyr-Jarðarber-Terta) out of it? For the sponge cake base I used a recipe from my
grandmother. The cream is a mixture of fresh fruits, skyr and cream. Simply ideal for the hot days of summer.
Preparation sponge cake
Beat the egg whites and 25 g of sugar to form snow. Stir the egg yolks with 75 g sugar and a tablespoon of water until the sugar has melted. Gently fold the egg whites into the egg yolk mixture. Carefully add the flour, potato
flour and baking powder and work in while stirring slowly.
Pour the dough into a greased springform pan ∅26 cm, dusted with flour, and insert cold.
Bake on the 3rd from the bottom for about 15 minutes at 200 ° C. The sponge cake should be lightly browned but not too dark. Let the cake cool down after baking.
Preparation strawberry-skyr-cream filling
Wash the strawberries. Halve the nicer fruits. Cut the rest of the fruit into rustic slices and add sugar. Beat the cream with the cream stabilizer and vanilla sugar until stiff. Then mix in the skyr and jam.
Halve the cooled cake. Spread the sugared strawberries on the lower half and then half of the skyr strawberry cream on top. Place the second half on top and spread the rest of the skyr and strawberry cream on top. Decorate the cake with the remaining
strawberry halves and this creamy summer recipe is ready.
The fruity, creamy skyr and strawberry cake tastes best when it is chilled for another 1-2 hours.
Iceland and Skyr belong together like Munich and Oktoberfest. But Iceland and strawberries (Jarðarber ♪ )? Over the past few years, some farms such as Jarðaberjalands (strawberry land) in Reykholt or Garðyrkjustöðin Silfurtúni in Flúðir have specialized in cultivation. The whole
thing only works in greenhouses, which are operated inexpensively and climate-neutrally with geothermal energy or hot springs.