Pumpkin Spice Skyr Trifle
Description
Recipe by Alexis deBoschnek, this Pumpkin Spice Skyr Trifle is the perfect treat to savor the season. Yellow cake, made with Pumpkin Spice Skyr, gets layered with dollops of Pumpkin Spice Skyr whipped cream and toffee sauce. Adding skyr to the cake keeps it tender and moist while adding subtle notes of pumpkin spice throughout. This make-ahead dessert gets better with time, so be sure to let it hang out in the refrigerator for a few hours before serving.
Ingredients
Pumpkin Skyr Cake
2 1/2 Cup
All-purpose flour
2 Teaspoon
Baking powder
1 Teaspoon
Ground cinnamon
1/2 Teaspoon
Ground cloves
1/2 Teaspoon
Allspice
1/2 Teaspoon
Baking soda
1/2 Teaspoon
Kosher salt
3/4 Cup
Unsalted butter, room temperature
2
Large eggs plus one yolk, at room temperature
1 Cup
Icelandic Provisions Pumpkin Spice Skyr
1 Teaspoon
Vanilla extract
Pumpkin Skyr Whipped Cream
2 Cup
Heavy cream
4 Cup
Icelandic Provisions Pumpkin Spice Skyr
1/2 Cup
Powdered sugar, sifted
2 Teaspoon
Vanilla extract
Toffee Sauce
1/2 Cup
Unsalted butter
1 1/4 Cup
Packed dark brown sugar
1 Cup
Heavy cream
2 Teaspoon
Vanilla extract
1/2 Teaspoon
Kosher salt
Toppings
Toasted pepitas, to serve
Flaky salt, to serve
Recipe
Step 1
Make the pumpkin skyr cake: Preheat the oven to 350˚F. Grease a 9x13-inch baking dish with butter or cooking spray.
Step 2
Place a fine mesh sieve over a large bowl. Sift in the flour, baking powder, cinnamon, cloves, allspice, baking soda, and salt.
Step 3
Add the butter and sugar to the bowl of a stand mixer fitted with a paddle attachment. Beat on medium high speed until pale yellow and fluffy, about 3 minutes. Scrape down the sides of the bowl with a spatula.
Step 4
Add the eggs, one at a time, until fully combined. Scrape down the sides of the bowl. Add the Icelandic Provisions Pumpkin Skyr and vanilla extract and beat until just combined.
Step 5
Add the dry ingredients and buttermilk and mix until just combined, making sure not to overmix the batter. Alternatively, this can be done in a large bowl with a hand mixer.
Step 6
Transfer the batter to the greased baking dish and smooth in an even layer. Place on the upper third rack in the center of the oven and bake until golden brown, or until a toothpick comes out clean, about 30 minutes.
Step 7
Let the cake cool to room temperature. Once cooled, rip into bite-sized pieces.
Step 8
Make the pumpkin skyr whipped cream: Add the heavy cream to a large bowl and beat with a hand mixer until soft peaks form. Add the Icelandic Provisions Pumpkin Skyr, powdered sugar, and vanilla extract, and beat until stiff peaks form.
Step 9
Make the toffee sauce: Add the butter to a medium pot over medium high heat. Once the butter melts, add the brown sugar, heavy cream, vanilla extract, and salt, and cook, stirring, until smooth and glossy, about 1 minute.
Step 10
Add a layer of the cake to a large glass trifle bowl. Top with a layer of the pumpkin skyr whipped cream and a drizzle of toffee sauce. Continue layering until the bowl is full, reserving a few tablespoons of toffee. Alternatively, layer in bowls for individual portions. Place in the refrigerator for at least 4 hours, up to 12 hours.
Step 11
Before serving, top with another drizzle of toffee sauce, toasted pepitas, and flaky salt.