Hugo cake without baking

Ingredients for 1 servings:

• 300 g butter biscuits, wholemeal
• 175 g butter, soft
• 800 g double cream cheese
• 400 g cream
• 2 limes, untreated
• 240 ml Prosecco
• 75 ml elderflower syrup
• 12 sheets of gelatin
• Water, cold, for soaking
• 70 g sugar
• 50 g sugar
• Fat for the mold

Instructions

Working time approx. 30 minutes; Rest time approx. 4 hours 30 minutes; Total time approx. 5 hours

just the thing for all Hugo fans

Place the biscuits in a large freezer bag and crush them into fine crumbs with a rolling pin. Melt the butter in a saucepan and add it to the biscuit crumbs. Then mix the crumbs and melted butter well. Grease a 24 cm springform pan, pour the crumbs into the pan, and press them into the base, forming a small rim. Then chill the base for about 30 minutes. Meanwhile, mix the cream cheese with the Prosecco and soften the gelatine in cold water. Heat the elderflower syrup in a saucepan. Squeeze out the gelatine and dissolve it in the warmed elderflower syrup. Add 2 tablespoons of the cream cheese mixture to the elderflower syrup and mix. Then add the elderflower syrup to the cream cheese mixture and beat until lump-free. Finish with the grated zest of one lime and let it sit for a few minutes. Whip the cream with 70 g of sugar until stiff peaks form and fold into the cream cheese mixture. Then pour the Hugo cream onto the crumb base and spread it evenly. Refrigerate the cake for at least four hours. Place the zest of the second lime and 50g of sugar into a small freezer bag and crush it with your hands. Remove the cake from the tin and then sprinkle with the lime sugar.