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Hugo cake

updated

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Ingredients for 1 servings:

  • 150 g ladyfingers
  • 125 g butter
  • 3 packs of cream cheese, 175 g each
  • 300 g yogurt
  • 3 tbsp lime juice
  • 1 pack of white gelatin powder
  • 150 ml Prosecco
  • 75 ml syrup (elderflower)

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 30 minutes

Here the refrigerator bakes

Crumble the sponge fingers completely. Melt the butter, mix it with the crumbs, and press it into a springform pan lined with baking paper. Combine the cream cheese, yogurt, and lime juice. Let the gelatine soak in the Prosecco for 10 minutes. Add the elderflower syrup and heat everything while stirring until the gelatine has dissolved. Quickly stir it into the cream cheese mixture. Pour the mixture into the springform pan and refrigerate the cake for at least 3 hours.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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Hugo cake