For my husband’s birthday there was a healthy cake. I made a bottomless cheesecake with strawberries, blueberries and lemon balm. I took birch sugar instead of sugar. The cake was very creamy and really delicious!
Heat the oven to 175 degrees and grease a springform (24-26cm) with butter and sprinkle a bit of wholemeal semolina. Beat the butter with sugar and vanilla sugar until well frothy (for a few minutes) and add the eggs one at a time and stir well. Mix together the semolina, vanilla pudding, baking powder, Himalayan salt and lemon zest and add to the egg mixture. Put the cheese cream in the springform pan and smooth it. Put the cake in the oven for about 50-60 minutes. Cover the cake with baking paper if it gets too dark. Let the cheesecake cool in a closed oven, please do not open the door! Then remove it with a sharp knife from the edge and put it in the fridge for about 60 minutes before eating.
Cheesecake
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Ingredients
Instructions
Now stir in the skyr and mix both masses to a cream.
