Skyrkaka (skyr cake)

Instructions

1. Crush the biscuits finely with a rolling pin or in a blender, then mix with the melted butter.
2. Press the mixture into the base of a 20 cm springform tin and chill.
3. Whisk the egg yolks with the sugar until pale and foamy.
4. Add the skyr, cream and vanilla, then mix gently.
5. Whisk the egg whites to stiff peaks and fold them gently into the mixture.
6. Pour the cream over the base and smooth the surface.
7. Bake at 150 °C for 35 to 40 minutes, until the centre is just set.
8. Leave to cool, then refrigerate for at least 4 hours before removing from the tin.