For the cake base and decoration, brush a cake plate with some oil. Place the rim of a springform pan (26 cm Ø) on top. Roughly chop the chocolate coating. Melt carefully with white fat in a hot water bath (not too hot, otherwise the couverture curdles!) while stirring.
Mix with the popcorn. Approx. 1⁄4 Put the popcorn mixture as approx. 12 small piles on a piece of baking paper and let it dry. Fill the remaining popcorn mixture into the edge of the tin and press it on as a cake base. Chill the cake base for about 30 minutes.
For the cream, carve apricots crosswise. Add boiling water, rinse with cold water and remove the skin. Stone the apricots.
Soak 3 leaves and 6 leaves of gelatine separately in cold water. Puree the apricots with 1 tbsp. sugar. Squeeze 3 sheets of gelatine, dissolve over low heat and stir in 2 tbsp. apricot puree. Then stir into the rest of the apricot puree.
Mix the quark and 100 g sugar. Squeeze 6 sheets of gelatine, dissolve and stir in 3 tbsp. quark. Then stir everything into the remaining quark. Whip 250 g cream until stiff and fold in.
Spread the quark cream on the cake base. 3⁄4 Spread apricot puree in blobs on the cream and pull it through the cream with a fork in such a way that streaks appear. Chill for about 3 hours. Set the rest of the apricot puree aside at room temperature.
For the decoration, whip 200 g of cream until stiff, fill into a piping bag with star-shaped spout. Remove the cake from the edge of the mould and decorate with cream tuffs. Sprinkle the tuffs with the rest of the apricot puree. Decorate the cake with the popcorn heaps.
Best enjoyed on the same day, as the popcorn base is much softer the next day.