Hugo Cake with Prosecco and Elderflower
Ingredients
Sponge cake
- 6 large eggs
- 150 g sugar
- 150 g all-purpose flour
- 1 packet baking powder
- butter for greasing the pan
Cream filling
- 6 sheets gelatin
- 600 g cream cheese
- 1-2 tbsp lime juice
- 250 g low-fat quark
- 50 ml elderflower syrup
- 150 ml prosecco
- 80 g sugar
Glaze
- 1 packet clear cake glaze
- 100 ml elderflower syrup
- 150 ml water
- 1-2 bunches fresh mint
Preparation
Preheat oven to 180°C (convection: 160°C). For the sponge cake, beat eggs with sugar until very foamy (at least 4 minutes), until the mixture becomes thick and lighter in color. Mix flour with baking powder and gradually sift into the egg mixture, then gently fold in with a spatula
Grease the bottom of a springform pan (26 cm diameter). Pour the batter into the pan. Bake in the preheated oven for about 25-30 minutes. Let cool
For the cream, soak gelatin sheets in cold water for a few minutes. Mix cream cheese with lime juice and quark. In a saucepan, combine elderflower syrup, prosecco, and sugar and warm up. Squeeze out the gelatin and add to the saucepan, heat over medium until the gelatin dissolves (do not boil!). Add 1-2 tablespoons of the cream mixture to the melted gelatin and stir until combined. Then pour this mixture into the remaining cream and mix briefly
Horizontally cut the sponge cake in half. Place the first cake layer on a serving plate and place a cake ring around the cake. Spread half of the cream on the cake layer. Place the second cake layer on top and spread the remaining cream. Smooth the top and chill for about 2 hours
Prepare the glaze: In a small saucepan, combine elderflower syrup, water, and cake glaze powder. Bring to a simmer over medium heat, stirring constantly, until thickened. Remove from heat and let cool for 5 minutes
Pour the glaze over the chilled cake, spreading evenly. Refrigerate for at least 1 hour to set
Decorate with fresh mint leaves
