Almond Apricot Cake

For the batter: Beat eggs and sugar until fluffy. Add almonds, flour and baking powder. Fold in almond extract. Pour batter into a springform pan (about 26 cm or 10 inches) lined with parchment paper. Bake in an oven preheated to 175°C (approximately 350°F) for about 30 minutes. Remove and release from pan. Let cool on a wire rack.

For the filling: Soak gelatine in cold water. Poach apricots in boiling for 1-2 minutes. Remove skins, cut in half and remove pits. Sprinkle apricots with the juice of 1 lemon. Puree half the apricots with sugar. Quarter remaining apricots and set aside.

Combine apricot puree, quark and lemon zest. Add 5 tablespoons of cream to gelatin, then stir into quark mixture. Beat cream until stiff. Once quark mixture begins to gel, fold in cream. 

Cut cake in half horizontally to form 2 layers. Place the bottom layer on a plate, add a cake ring and cover with half the filling. Top with remaining cake and cover with remaining filling. Top with apricot quarters and chill. 

Toast almonds in a nonstick pan until golden brown. Remove from pan and add sugar. Caramelize sugar and drizzle over almonds on a piece of parchment.