Hugo cake
Do you like the sparkling summer drink Hugo? Then this refreshing Hugo cake with prosecco, elderflower syrup and limes is just right for you.
INGREDIENTS
FOR THE SPONGE CAKE
6 eggs (size M)
150 g sugar
150 g flour
1 packet of baking powder
a little butter for the mold
FOR THE CREAM
6 sheets of gelatine
600 g cream cheese
1 – 2 tablespoons lime juice
250 g low-fat quark
50 ml elderflower syrup
150 ml Prosecco
80 g sugar
FOR THE GLAZE
1 packet of cake glaze (clear)
100 ml elderflower syrup
150 ml water
1 – 2 bunches of mint
PREPARATION
Step 1
Preheat the oven to 180 degrees (fan oven: 160 degrees). For the sponge cake, beat the eggs and sugar until very foamy (at least 4 minutes) until the mixture thickens and becomes lighter. Mix the flour with the baking powder and gradually sift it into the egg mixture and fold it in slowly with a spatula.
Step 2
Grease the springform pan base (Ø 26 cm). Put the dough into the pan. Bake in the preheated oven for approx. 25-30 minutes. Allow to cool.
Step 3
For the cream, soak the gelatine in cold water for a few minutes. Mix the cream cheese with lime juice and low-fat quark. Put the elderflower syrup and prosecco with sugar in a pan and heat. Squeeze out the gelatine and add it to the pan, heat briefly on a medium heat until the gelatine has dissolved (the mixture must not boil!). Add 1-2 tablespoons of the cream to the melted gelatine, stir briefly until everything has combined. Then pour the mixture into the remaining cream and stir everything briefly again.
Step 4
Halve the sponge cake horizontally. Place the first sponge cake on a cake plate and place a cake ring around the sponge cake. Put half of the cream on top and smooth it out. Place the second sponge cake on top and add the rest of the cream. Smooth it out and chill for about 2 hours.
