Hugo cake

Ingredients for 1 servings:

• 50 g butter
• 4 eggs
• 150 g sugar
• 180 g flour
• 1 tsp baking powder
• 6 sheets of white gelatin
• 400 g yogurt
• 400 g cream cheese
• 1 lime(s)
• 50 ml syrup (elderflower syrup)
• 150 ml Prosecco
• 50 g sugar
• 1 pack of cake glaze, clear
• 100 ml syrup (elderflower syrup)
• 150 ml Prosecco
• 1 bunch of mint, the leaves of it

Instructions

Working time approx. 45 minutes; Rest time approx. 2 hours 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 3 hours 45 minutes

Carefully melt the butter. Beat the eggs and sugar until fluffy, then add the flour and baking powder and mix. Finally, stir in the melted butter. Pour the batter into a tart tin and bake in a preheated oven at 140°C for 30 minutes. For ovens without fan-assisted heating, increase the temperature to approximately 160°C. Use your own oven’s experience. Once cooled, cut the base in half horizontally. Soak the gelatin in water and juice the lime. Mix together the yogurt, cream cheese, lime juice, and syrup. Heat the sugar and prosecco. Remove the gelatin from the water, squeeze it out, and then dissolve it in the prosecco while stirring. Stir in 2 tablespoons of the yogurt-cream cheese mixture. Mix the prosecco mixture with the remaining yogurt-cream cheese mixture. Place a cake ring or the rim of the tin around the bottom layer. Pour half of the mixture onto the bottom half of the layer. Then place the second half on top and pour the remaining mixture over it. Chill the cake for two hours. Combine the cake glaze powder with the elderflower syrup and Prosecco and bring to a boil while stirring. Decorate the cake with the mint leaves and then pour the cake glaze over it. Once the glaze has cooled, carefully remove the cake from the tin and decorate the edge with the remaining mint leaves.