Thaw the frozen berries completely and melt the butter in a small mixing bowl. Finely chop the almonds and roast them until golden brown in a pan without oil. Crumble the biscuits and the broken wafer in a sturdy bag with a rolling pin and then mix the nuts and crumbs with the liquid butter.
In a springform pan (26-28 cm), oil the base and rim with a little neutral oil, distribute the mixture evenly on the base of the tin and press firmly. Fill in the edge well and let it stand a little higher. Put the whole thing in the fridge.
Soak 8 sheets of gelatine in cold water. Wash the organic lemons with hot water and rub the peel off completely. Roll the lemons between your hands or on the work surface with pressure, then cut in half and squeeze out.
Whip the cream until stiff and put in a cool place. Then stir the cream cheese, yoghurt, sugar (except for about 2 tablespoon) and the vanilla sugar together with the grated lemon zest and lemon juice until smooth.
Squeeze out the gelatine and dissolve it over a very low heat, take it off the stove, stir in 3-4 tablespoons of cream cheese, then add it to the rest of the cream and mix well. Fold in the whipped cream and distribute the cream evenly on the cooled base. Put the whole thing back in the fridge for half an hour (freezer works too, but then not for that long).
Soak 2 sheets of gelatine in cold water. Puree the blueberries well with the remaining sugar. Squeeze out the gelatine and mix well with two tablespoons of berry puree, then stir into the rest of the puree. Then spread the puree on the cake and leave in the refrigerator for at least six hours.
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