Halloween skyrcake with white chocolate

The crust (bottom)

200 g Oreo kex

70 g butter

 

The filling

500 g Ísey vanillaskyr
4 dl creamer
1 vanilla stick

150 g white chocolate

Blood sauce

150 g condensed milk
1 tsp cocoa
1 tsp vanilla drops
2-3 tsp read food color

  

Melt the butter and crust the oreo cookies. Blend together and add the bottom of a 23 cm cake springform.

Melt the chocolate over hot water.
Take the seeds from the vanilla stick and blend together with the creamer. Whip the cream. Add the skyr carefully to the whipped cream with a spoon and the white chocolate. Pour over the crusted bottom. Put in a cooler or freezer for at least 2 hours.

Blend all the ingredients for the blood sauce together in a bowl. Then pour over the skyrcake and decorate as wanted.

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