For the base, mix fat, salt and 125 g sugar until creamy. Stir in egg well. Mix flour and baking powder and stir in together with the milk. Pour the dough into a greased springform pan (26 cm Ø), smooth it down and bake in a preheated oven, 2nd shelf from below (electric oven: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 25 minutes. Remove from the oven, place on a cake rack, remove from the edge of the springform pan immediately and allow to cool in the pan
Pour the apricots on a sieve, drain very well. Collect the juice. Dissolve espresso in 1 tbsp. boiling water. Mix quark, espresso, mascarpone, 75 g sugar and vanillin sugar in a mixing bowl with the whisks of the hand mixer. Remove the base from the springform pan, place on a cake plate and close a cake ring tightly around it
Spread half of the cream on the base, spread half of the well drained apricots evenly on top. Spread the rest of the cream on top and chill for about 4 hours.
Roast the flaked almonds in a pan without fat while turning them golden yellow. Take out and let cool off. Cut remaining apricots into slices. Cover the surface of the cake with the apricots in a fan shape, close together
Mix the cake glaze and 2 tablespoons of sugar in a small pot with a wooden spoon. Add 275 ml apricot juice and bring to the boil while stirring. Remove from the heat and quickly spread evenly from the middle with a tablespoon. Chill for about 1 hour. Then loosen the cake ring. Spread the almond flakes evenly on the edge of the cake
Whip the cream with the whisks of the hand mixer until stiff. Pour into a piping bag with a star-shaped spout and decorate the edge of the cake surface with it in a spiral shape
waiting time approx. 6 1/2 hours