Pistachio Skyr Cake

Preheat the oven to 170 degrees with the top/bottom baking option or set it to 160 degrees with convection.

Place all the ingredients for the mixture in one container. Also add 100 grams of pistachio paste (100% pistachio paste, i.e. without any other additives). You can buy such a paste online or make it yourself using, for example, a vacuum blender or other crusher with a chamber. To get 100 grams of paste, you need 100 grams of roasted, peeled and unsalted pistachio nuts. Finally, pour in two tablespoons of freshly squeezed lemon or lime juice. Mix everything together briefly at low speed, just until the mixture becomes uniform. Pour the skyr mixture into the prepared tin. You can bake the pistachio cake without any additives or spread whole or crushed pistachios on its surface. I used 80 grams of chopped blanched pistachios. If you only have about 10-20 grams, it will also work (if you like a combination of sweet and salty).

Place the cooled cake in the fridge under a glass cover for at least four hours, preferably overnight. It achieves its ideal structure after cooling. It tastes very good decorated with raspberries – in my case in the freeze-dried version. If you are not afraid of sugar and more calories, then the white chocolate and cream chaff will be the perfect complement to this dessert – I recommend making it with erythritol, lime juice and sugar-free white chocolate.