For the lime-lavender cake, place the baking paper on a cake plate and place a closed springform pan (26 cm Ø) without a bottom on top.
Coarsely chop the amarettini. Coarsely chop the marzipan and gradually knead it with the melted butter using the dough hook of the hand mixer. Fold in the amarettini.
Pour the mixture into the springform pan rim and, using a tablespoon, press down evenly to form a flat base, leaving an uneven edge 2 to 3 cm high. Chill for at least 20 minutes.
Beat cream cheese, yogurt, rum, lemon zest and orange liqueur with hand mixer until smooth. Stir in Gelatine Fix and mix for 1 minute more. Stir in the sugar. Spread the mixture on the pastry case with a cake server in a wavy, slightly domed shape. Place the cake in the refrigerator for 3 hours.
Toast the almonds in a pan without fat and leave to cool. Cut lime into very thin slices. Cut the lime slices with a knife up to the middle and spread them twisted on the cake decoratively. Sprinkle the almonds in between.
Decorate the lime-lavender cake with lavender flowers. Carefully loosen and remove the springform rim with a knife.