Light, fragrant, and irresistibly refreshing — this Hugo Cake captures the essence of the popular Italian cocktail. With layers of airy sponge cake, elderflower and Prosecco cream, and a glossy mint glaze, it’s a sophisticated dessert perfect for spring and summer celebrations. 🍃✨
Ingredients
For the Sponge Cake
- 6 eggs (size M)
- 150 g sugar
- 150 g flour
- 1 packet baking powder
- A little butter for greasing the mold
For the Cream
- 6 sheets of gelatine
- 600 g cream cheese
- 1–2 tbsp lime juice
- 250 g low-fat quark
- 50 ml elderflower syrup
- 150 ml Prosecco
- 80 g sugar
For the Glaze
- 1 packet clear cake glaze
- 100 ml elderflower syrup
- 150 ml water
- 1–2 bunches of fresh mint
