Hugo as an aperitif and Hugo cake as a summer delicacy with the same sparkling mint flavour
Image gallery: Hugo cake
Hugo is a wonderfully refreshing aperitif made from prosecco, lemon balm or elderflower syrup, fresh mint and mineral or soda water, which is very popular in South Tyrol. This flavour can also be brought together in a summery Hugo cake.
Ingredients for the sponge base:
- 4 eggs
- 150 g sugar
- 100 g rice flour
- 50 g cornflour
- 1 tsp vanilla sugar
- 1 tsp cream of tartar baking powder
- ½ organic lemon, grated zest
Ingredients for the cream filling:
- 3 sheets of gelatine
- 100 ml prosecco
- 15 leaves of Hugo mint or lemon balm
- 100 ml elderflower syrup
- 1 organic lemon, juice
- 300 ml whipping cream
- lemon slices and mint leaves for garnish
Temperature and time:
- springform tin: 24/26 cm Ø
- baking temperature: 180°C
- baking time: about 30 minutes
10 steps for preparation:
- Beat the eggs and sugar with a stand mixer or the whisks of a hand mixer for about eight minutes until creamy.
- Mix the rice flour, cornflour, vanilla sugar, baking powder and lemon zest, then carefully fold into the egg and sugar mixture.
- Line the springform tin with baking paper, pour in the sponge batter, smooth the top and bake in the preheated oven.
- After baking, immediately run a knife around the edge of the tin to loosen the cake, then leave it to cool completely.
- Soak the gelatine sheets in cold water: Bring the prosecco to a boil, let it simmer for about two minutes, then remove from the heat and dissolve the well-squeezed gelatine sheets in it.
- Mix with the mint leaves, 50 ml of elderflower syrup and the lemon juice, then allow the mixture to cool.
- Whip the cream with the remaining elderflower syrup until stiff, then fold in the cooled prosecco mixture.
- Turn the sponge base out onto a plate, peel off the baking paper and slice it in half horizontally with a long knife.
- Spread half of the Hugo cream evenly over the bottom layer and cover it with the top layer.
- Spread the remaining cream over the top layer and smooth it out.
- Finally, garnish as desired with lemon slices and mint leaves.
The recipe is easy to follow, and nothing stands in the way of this sparkling delight.
