Icelandic Skyr Cake with Berry Coulis and Toasted Oats

Preheat oven to 350°F/175°C. In a medium bowl, combine 1 cup rolled oats, melted butter, and brown sugar. Press this mixture evenly into the bottom of an 8-inch springform pan. Bake for 10 minutes, then remove from oven and let cool slightly.

While the crust cools, prepare the skyr filling. In a large bowl, whisk together skyr, granulated sugar, and vanilla extract until smooth.

Pour the skyr mixture over the cooled oat crust in the springform pan. Return to the oven and bake at 350°F/175°C for 25 minutes, or until the edges are set and the center is still slightly wobbly. Remove from oven and let cool completely on a wire rack, then refrigerate for at least 2 hours to firm up.

For the berry coulis, combine mixed berries, lemon juice, and cornstarch in a small saucepan. Cook over medium heat, stirring frequently, for 5-7 minutes until the berries break down and the sauce thickens. Remove from heat and let cool.

Toast the remaining 1/2 cup of rolled oats in a dry skillet over medium heat for 3-5 minutes, stirring constantly, until golden brown and fragrant. Be careful not to burn them.

Once the cake is chilled and firm, carefully remove it from the springform pan. Drizzle generously with the berry coulis and sprinkle with the toasted oats before serving.