Mix 1/2 litre of water and green jelly powder in a small saucepan, let it swell for 5 minutes. Add 50 g sugar, heat up while stirring (do not boil) until everything is dissolved. Leave to gel in a flat form.
Repeat the process with red jelly. In the meantime knead fat, flour, 75 g sugar and 1 pinch of salt to a smooth shortcrust pastry. Cover and leave to rest in a cool place for about 30 minutes. Roll out thinly on a floured work surface.
Line the greased base of a springform pan (26 cm Ø) with it. Cut out hearts, butterflies etc. from the remaining dough. Put some baking paper on the cake rack, place cookies on top, put a springform pan next to it.
Bake both in the preheated oven (electric oven: 200°C/ gas: level 3) for 12-15 minutes. Prepare yellow jelly like other dishes with 50 g sugar, allow to cool. Mix cream cheese, residual sugar, vanillin sugar and lemon juice. In the meantime, whip cream until stiff.
First fold the cream cheese, then the cream into the cooled yellow jelly. Place a cake rim around the shortcrust pastry base. Spread cream cheese cream on top. Put the cake in a cool place for 2 1/2 - 3 hours.
Remove the red and green jelly from the edge with a knife. Hold the mould briefly in hot water, turn it over and cut into small cubes. Pour mixed colours onto the cake. Serve decorated with biscuits and lemon balm.
Results in about 12 pieces.