Hugo cake

Ingredients for 1 servings:

• 4 m.-sized eggs, separated
• 120 g sugar
• 1 packet of vanilla sugar
• 100 g flour
• 60 g starch flour
• 2 tsp baking powder, slightly heaped
• 8 sheets of gelatin
• 2 egg yolks
• 80 ml elderflower syrup
• 3 tbsp sugar
• 175 ml sparkling wine, dry
• ½ lime(s), the juice
• some vanilla, ground or vanilla flavor
• 12 peppermint leaves
• 300 g natural yogurt
• 200 g sour cream
• 300 g cream
• 3 sheets of gelatin
• 50 ml elderflower syrup
• 75 ml sparkling wine, dry
• ½ lime(s), the juice
• n. B. water
• 12 peppermint leaves
• 150 g cream
• some instant gelatin or cream stiffener
• Pistachios, chopped

Instructions

Working time approx. 1 hour; Rest time approx. 5 hours; Cooking/baking time approx. 20 minutes; Total time approx. 6 hours 20 minutes

the trendy drink for the coffee table

Preheat the oven to 180°C. Beat the egg whites until stiff, then add the sugar and vanilla sugar. Gradually add the egg yolks. Mix the flour, starch, and baking powder, add to the egg mixture, and carefully fold in. Pour into a springform pan (Ø 26 cm) and bake on the middle rack for approx. 17-20 minutes, then let it cool and halve it crosswise. For the cream, soften the gelatine. Beat the egg yolks with the syrup and sugar in a large bowl over a double boiler until light and creamy. Then beat in the sparkling wine, lime juice, and vanilla. Drain the gelatine and dissolve it in the warm mixture. Add the peppermint leaves and briefly puree the mixture with a hand blender. Remove from the water bath and let it cool slightly, stirring frequently. Then stir in the yogurt and sour cream and chill. When the mixture begins to set, beat the cream and fold in. Place the cake ring around the bottom layer and fill with half of the mixture. Place the top layer on top and spread the rest of the cream over it, smoothing it down. Then chill for several hours or overnight. For the icing, soften the gelatine. Combine the sparkling wine with the syrup and lime juice in a measuring jug and fill with water to 250 ml. Then heat it up and dissolve the softened gelatine in it. Let it cool, then pour it over the top of the cake. Make sure the cream is still firmly attached to the cake ring, otherwise the icing will run. If you like, you can add the peppermint leaves to the liquid icing for decoration. Then chill the cake again for about 2 hours. Whip the cream and garnish the cake with it. Sprinkle with pistachios.