Refreshing Prosecco Elderflower Lime Cake

1. Preheat oven to 180°C (convection: 160°C). For the biscuit, beat eggs with sugar until very frothy for 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

2. Grease the bottom of a 26 cm springform pan. Pour the batter into the pan. Bake in the preheizted oven for about 25-30 minutes. Let cool

3. For the cream, soak gelatin in cold water for a few minutes. Mix cream cheese with lime juice and low-fat quark. In a pot, combine elderflower syrup, prosecco, and sugar and warm over medium heat. Squeeze the gelatin and add to the pot, then heat over medium until the gelatin dissolves without boiling. Add 1-2 tablespoons of the cream to the melted gelatin and mix until combined. Then pour the mixture into the remaining cream and mix briefly

4. Horizontally cut the biscuit in half. Place the first biscuit layer on a cake plate and set a cake ring around the biscuit. Spread half of the cream on top and smooth. Place the second biscuit layer on top and spread the remaining cream. Smooth and chill for about 2 hours

5. Prepare the glaze by mixing the cake glaze powder with a small amount of cold water to form a slurry. Heat the elderflower syrup and water in a saucepan until simmering, then gradually whisk in the slurry. Cook, stirring constantly, until thickened and clear. Remove from heat and let cool slightly

6. Pour the glaze over the chilled cake, spreading evenly to cover

7. Decorate with fresh mint leaves and let set until firm

Notes

1. Recipe by Anna-Lena

2. Photo by @maria.panzer

3. Additional preparation steps were originally available on the website @einfachbacken or in the comments