Hugo Cake

Preparation

Step 1 – Make the Sponge Cake

1. Preheat oven to 180°C (fan oven: 160°C).
2. Beat the eggs and sugar together for at least 4 minutes until pale, thick, and foamy.
3. Mix the flour with the baking powder, then sift it gradually into the egg mixture, folding gently with a spatula until just combined.
4. Grease a 26 cm springform pan and pour in the batter, smoothing the top.
5. Bake for 25–30 minutes, or until golden and a toothpick inserted in the center comes out clean. Let cool completely.

Step 2 – Prepare the Cream

1. Soak the gelatine sheets in cold water for a few minutes.
2. In a large bowl, mix cream cheese, lime juice, and quark until smooth.
3. In a saucepan, combine elderflower syrup, Prosecco, and sugar. Heat gently until sugar dissolves (do not boil).
4. Squeeze excess water from the gelatine, then stir it into the warm syrup mixture until dissolved.
5. Add 1–2 tablespoons of the cream mixture to the syrup to temper it, then pour everything back into the remaining cream. Mix well until smooth.

Step 3 – Assemble the Cake