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Frutilu Recipe: Skyr Cream Cake (only 6 ingredients)
When dessert brings summer to life!
This Frutilu Watermelon Cake is light, creamy, and completely sugar-free if you choose sugar-free biscuits.
It’s the perfect combination of a crunchy biscuit base and a fluffy, airy cream made from whipped cream, skyr, and our Frutilu Watermelon instant drink, which adds that fresh, fruity touch.
Frutilu cake with skyr cream
Servings
8
servingsPrep time
20
minutesCalories per slice
235
kcalIngredients (for an 18 cm cake tin):
100 g biscuits (Bahlsen or your choice)
70 g butter
250 ml whipping cream
100 g skyr or Greek yogurt
2 teaspoons Frutilu instant drink Watermelon (or flavour of choice)
2 teaspoons powdered gelatin (+ 3 tablespoons cold water)
Directions:
- Crush the biscuits in a food processor until fine.
- Melt the butter and add it to the crushed biscuits, then blend again.
- Pour the crumbly mixture into a cake tin and press it down with a spoon to form the base. Set aside.
- In a small bowl, mix the gelatin with cold water and let it sit for 5 minutes to bloom.
- In a larger bowl, mix skyr and Frutilu instant drink until smooth.
- In another bowl, whip the cream until firm peaks form.
- Add the melted gelatin to the skyr mixture, stir well, then fold in the whipped cream. Mix gently until combined.
- Pour the cream mixture onto the biscuit base, smooth the surface, and refrigerate for 3 hours.
- Once set, decorate the cake as desired.
Notes:
- For a larger cake tin (28 cm in diameter), double all ingredient quantities.
