Pear Vanilla Skyr Cake with Gingersnap Crust
So Farmer Al from Frog Hollow Farm connected with me on LinkedIn, which then prompted me to browse their website to see their latest updates - after a few clicks, guess what I found - a Prepare a Pear Recipe Contest!
I don’t enter many food recipe contests, but for some reason I felt compelled to enter this one. Which then led me to recreate my skyr cake recipe using pears!
I was in a rush and didn’t get a chance to take a nice photo of the whole cake, but hope this one last lonely slice will show how good it is. :)
The pear plays an integral part in this skyr cake recipe by turning an ordinary vanilla cake into a delicious and satisfying cake by providing a rounded flavor and added texture.
Plus, this cake is gluten-free! I used Mi-Del’s Gluten-Free Gingersnap cookies for the crust.
Finally, here’s the recipe:
Pear Vanilla Skyr Cake with Gingersnap Crust Recipe
- 600g vanilla skyr (I used Siggi’s Vanilla & Plain yogurt - about 4 yogurt cups)
- 9oz. heavy whipping cream (I used 1/2 pint of Clover Organic Farms Heavy Whipping Cream); split into 2 portions (one portion of 7oz. and the other portion of 2oz.)
- 3 oz. of sugar
- 1 envelope of gelatin
- 1 vanilla pod (or 1 tsp of vanilla extract)
- 1 bag of Mi-Del Gluten-Free Gingersnap Cookies - crushed into crumbs
- 1 Tablespoon of cinnamon
- 8 tablespoons butter, melted
- 2 pears, sliced into thin pieces
In a medium size bowl, combine the ginger snap cookie crumbs with the cinnamon and butter. Mix well and place in the bottom and sides of an 8-inch springform cake pan. Make sure to press against the sides of bottom of the pan to make an even crust.
Place into a 350 degree F oven and bake for 8 minutes. Let cool and layer the crust with pear slices.
In a small bowl, lightly whip the large portion of heavy whipping cream (7oz.)
In a large bowl, mix together the skyr and vanilla seeds or vanilla extract and sugar.
Heat the small portion of heavy whipping cream (2oz.) with the gelatin. Dissolve the gelatin in the heated cream and cool slightly.
Mix the heated whipping cream with the gelatin carefully into the skyr mixture and then fold in the whipped cream.
Pour the skyr mixture in the gingersnap crust and refrigerate for about 6-8 hours or until firm.(*If you’re in a time crunch like I’m always am, you can put the cake in the freezer for about 2 hours and it should be about firm.)
Place remaining pear slices on top.
Enjoy and share with friends and family!
This is one of my favorite recipes because it includes a few of the textures I love - The cake is creamy, yet the crust provides a soft crunch. And then the pears add that extra natural sweetness that makes it all so delicious! Enjoy the skyr cake! Takk Fyrir!