Skyrterta is a no-bake Icelandic cake made with a cookie base and a skyr topping. Cafe Loki serves its skyr cake with cream and rhubarb syrup.

Hotel Ranga describes skyrterta as a no-bake cake with a cookie base and a skyr topping, and skyr itself is a fresh sour milk cheese that Icelanders have eaten for centuries, thick like strained yogurt. No page we could read dates the cake. In Reykjavik Cafe Loki lists skyr cake with cream and rhubarb syrup at ISK 2,300, beside pancakes with skyr and caramel sauce and plain skyr with cream and sugar.

Where to eat Skyrterta (Skyr Cake) in Reykjavik

1 editor pick for Skyrterta (Skyr Cake) in Reykjavik, ranked by editorial score. All Reykjavik signature dishes · Skyrterta (Skyr Cake) across every city.

  • Cafe Loki

    Order Rye bread slices with mashed fish, or the unique rye bread ice cream.

    Cafe Loki at Lokastigur 28 in Reykjavik is a family run restaurant across the street from Hallgrímskirkja, serving classic Icelandic home style food.

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Make it at home

5 hrEasy

Ingredients

  • For the base: 250g digestive biscuits (or graham crackers)
  • 120g unsalted butter melted
  • 1 tbsp brown sugar
  • 1/2 tsp ground cardamom
  • For the filling: 500g plain skyr (full-fat if available), 300ml double cream, 100g caster sugar, 1 tsp vanilla bean paste, zest of 1 lemon, juice of half a lemon, 8g gelatine leaves
  • For the topping: 300g wild blueberries or crowberries (fresh or frozen)
  • 80g caster sugar
  • 1 tbsp lemon juice

Method

  1. Crush biscuits to fine crumbs. Mix with melted butter, brown sugar, and cardamom. Press firmly into the base of a 23cm springform tin and chill 30 minutes.
  2. Soak the gelatine leaves in cold water for 5 minutes until floppy.
  3. Whip the double cream to soft peaks. In a second bowl, beat the skyr with sugar, vanilla, lemon zest, and juice until smooth.
  4. Warm 3 tbsp of the skyr mix in a small pan with the squeezed-out gelatine; stir until dissolved, do not boil.
  5. Whisk the warmed gelatine mix back into the skyr, then fold in the whipped cream gently to keep the air.
  6. Pour onto the chilled biscuit base, smooth flat, refrigerate 4 hours minimum.
  7. Simmer berries with sugar and lemon juice for 6 minutes until syrupy but with whole berries intact. Cool.
  8. Unmould the cake. Spoon the cool berry compote across the top just before serving.

Editor tip. Fold the whipped cream in gently to keep the air. Berries or rhubarb syrup both suit the top; Cafe Loki serves its skyr cake with rhubarb syrup.

Common allergens: Milk, Gluten, Egg.