Bettina's Kitchen Stories: Hugo Cake with Wally
Think Hugo is just a refreshing drink? Think again! Our favourite flavour sensation – elderflower, mint, and sparkling refreshment – can also be transformed into a delicious cake. Our queen of cakes from the Pusteria Valley, Wally, shows us how, creating an exquisite Hugo Cake – easy to make and perfect for those who love the taste of spring, sunshine, and al fresco aperitifs.
HUGO CAKE
FOR THE SPONGE:
- 4 eggs
- 150g caster sugar
- 100g rice flour
- 50g potato starch
- 1 tsp vanilla sugar
- 1 tsp baking powder (cream of tartar)
- Zest of ½ organic lime
FOR THE CREAM:
- 3 gelatine leaves
- 100ml Prosecco
- 15 Hugo mint or lemon balm leaves
- 100ml elderflower cordial
- Juice of 1 organic lime
- 300ml double cream
TO DECORATE:
- Lime slices
- Fresh mint leaves
Method:
Preheat oven to 180°C. Grease and line a 24/26cm springform tin.
Whisk the eggs and sugar in a stand mixer or with an electric whisk for about 8 minutes, until light and creamy.
Combine the rice flour, mais starch, vanilla sugar, baking powder, and lime zest. Gently fold this into the egg mixture.
Pour the batter into the prepared tin and bake for approximately 30 minutes. Once baked, immediately run a knife around the edge of the cake and leave to cool.
Soak the gelatine leaves in cold water until softened.
Bring the Prosecco to a boil and simmer for about 2 minutes. Add the squeezed gelatine leaves and stir until dissolved. Add the mint leaves, 50ml of elderflower cordial, and lime juice. Stir and leave to cool.
Whip the double cream with the remaining elderflower cordial. Carefully fold in the cooled Prosecco mixture.
Turn the cooled sponge out onto a plate, remove the baking paper, and slice in half horizontally.
Spread half of the cream onto the bottom layer of the sponge and top with the other half. Spread the remaining cream over the top and smooth.
Decorate with lime slices and fresh mint leaves.
