Melt the butter in a pot and let it cool down lukewarm. Finely crumble butter cookies and mix well with the liquid butter. Place a springform pan rim (26 cm Ø) on a cake plate and press the biscuit crumbs into the pan as a smooth base. Chill for about 30 minutes. In the meantime, mix the jelly with 500 ml water and 100 g sugar. Heat slightly while stirring until the sugar has melted.
Chill for about 10 minutes. In the meantime, mix cream cheese and lime juice. Whip the cream until stiff, allowing the cream firmer to trickle in. As soon as the jelly starts to gel, fold in cream cheese first, then cream. Spread the mixture on the butter biscuit base and smooth it down. Chill the cake for at least 4 hours, preferably overnight. Defrost the berry mixture on kitchen paper for about 30 minutes at room temperature. Mix red berry powder and 75 g sugar. Gradually mix with 6 tablespoons of cherry nectar. Bring the remaining cherry nectar to the boil, remove from the heat and stir in the mixed powder. Bring the red fruit jelly briefly to the boil while stirring. Remove from the heat and fold in thawed berries.
Defrost the berry mixture on kitchen paper for about 30 minutes at room temperature. Mix red berry powder and 75 g sugar. Gradually mix with 6 tablespoons of cherry nectar. Bring the remaining cherry nectar to the boil, remove from the heat and stir in the mixed powder. Bring the red fruit jelly briefly to the boil while stirring. Remove from the heat and fold in thawed berries. Spread immediately on the cake and chill for another 1 hour. Remove the cake from the edge of the springform pan with a knife and serve decorated with lemon balm
waiting time approx. 5 1/4 hours