For the lime cake, mix crumbled LEIBNIZ ZOO cookies with butter and pour into a springform pan lined with cling film.
Press the mixture down well and place in the refrigerator for at least one hour. Loosen the bottom from the springform pan and carefully remove the foil.
Place the base on a cake plate and secure the cake ring. Whip the whipped cream until stiff. Mix the condensed milk, lime juice and zest together and fold into the whipped cream with a pastry scraper.
Pour the mixture onto the base and refrigerate overnight. Before serving, remove the cake ring and decorate the cake with the quartered lime and the LEIBNIZ ZOO cookie.
Preparation Tip:
Refrigerate the lime pie for about 12 hours before serving.
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