Mix the woodruff and lemon jelly powder with 100 g sugar each and mix with 100 ml water each. Heat while stirring until everything is dissolved (do not boil!). Put yellow and green jelly in a cool place. Chop the chocolate coating and melt it over a warm water bath. Put the biscuits in a freezer bag and crumble with a cake roll.
Mix the biscuits and couverture, spread on the bottom of a springform pan (26 cm Ø) and press firmly. Put the mould in a cool place. Wash the limes hot, grate them dry, peel the zest of one lime and squeeze the juice. Mix yellow and green jelly with 400 g cream cheese each. Stir 3 tablespoons lime juice into the yellow cream. Whip cream until stiff and stir one half each into the cream. First fill the yellow cream into the springform pan. Add the green cream by the spoonful. Chill the cake for about 3 hours. Cut the remaining lime into thin slices.
First fill the yellow cream into the springform pan. Add the green cream by the spoonful. Chill the cake for about 3 hours. Cut the remaining lime into thin slices. Decorate the cake with lime slices and lime zests. Cut the cake into 12 pieces. Decorate with woodruff
3 hours waiting time. Per piece about 1470 kJ/350 kcal. E 6 g/F 23 g/KH 27 g