Lime Cardamom Cake

A cake recipe for all foodies:

Liter. Finely crumble the butter cookies. Coarsely chop the biscuits. Chop the cooking chocolate into small pieces with a heavy kitchen knife. Knead together the hazelnut brittle, butter, liter pinch of butter cookies, salt, cookies, and cooking chocolate with the dough hook of a mixer until smooth. Line the bottom of a cake springform pan (26 or 28 cm ø) with parchment paper. Spread the dough evenly in the mold and press it firmly into the mold with your fingers. Leave to cool until further use.

For the cream, soak the gelatine in cold water. Squeeze the curd well in a muslin cloth. Stir the double cream cream cheese with the powdered sugar and the curd. Warm the lime juice slightly, squeeze out the gelatine and let it melt in it. Quickly stir half of the cream cheese through with the gelatine, then stir into the remaining cream cheese until smooth. Whip the cream until stiff and fold into the cream. Spread the curd cream on the base in the mold and place covered to cool for 2 hours.

For the cake glaze, soak the gelatine in cold water. Cut the chili pepper in half lengthwise, remove the seeds and cut the chili pepper diagonally into thin strips. Break open the cardamom pods in a mortar and remove the seeds. Pour the lime juice through a sieve into a saucepan and heat with the cardamom seeds, chili strips and sugar. Remove the juice mixture from the

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