Caramel Skyr Cake
Crust:
250 g Lotus Biscoff biscuits
100 g melted butter
Filling:
500 g Ísey salted caramel skyr
350 ml double cream
3 tbsp icing sugar
1/2 tsp vanilla extract
50 ml milk
5 sheets leaf gelatine
Caramel Sauce:
5 tbsp brown sugar
1 tbsp butter
Or use a store bought caramel sauce
Line the bottom of a 20-22 cm springform pan with baking paper. Crush the biscuits into a coarse crumb and place in a bowl. Set aside about 2 tbsp of crumbs for decoration later.
Pour the melted butter over the crumbs and mix well. Press the mixture firmly into the base of the prepared pan. It’s easiest to use your fingers to spread it evenly. Place the crust in the freezer while preparing the filling.
Soak the gelatin sheets in cold water for a few minutes. Heat the milk in a small pot until just below boiling. Remove from heat and add the softened gelatin sheets. Stir until fully dissolved. Let the mixture cool for a few minutes.
In another bowl, whip the cream with the icing sugar and vanilla until soft peaks form. Gently fold in the caramel skyr using a spatula. Finally, pour in the cooled gelatin mixture and mix until smooth.
Pour the filling over the biscuit base in the springform pan. Refrigerate for several hours, until the cake has set.
For the caramel sauce: melt the brown sugar and butter together in a small saucepan until smooth and slightly thickened. Let the caramel sauce cool completely.
Just before serving, release the cake from the springform pan (running a thin knife around the edges helps loosen it). Transfer to a serving plate.
Drizzle the caramel sauce over the cake and sprinkle with the reserved biscuit crumbs.