Wrap a springform pan (26 cm Ø) firmly into aluminium foil from the outside. Melt butter. Put the biscuits in a freezer bag and crumble them finely with the cake roll. Mix the cookie crumbs and butter, put them on the bottom of the springform pan and press them down to a smooth base, refrigerate. In the meantime wash and halve the apricots and remove stones.
Mix quark, cream cheese, vanillin sugar and sugar with the whisk of the hand mixer until smooth. Stir in starch and eggs one after the other. Pour 1/3 of the quark mixture onto the base. Spread apricot halves on top. Pour the rest of the quark cream over it. Bake in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 50-60 minutes. Let the cake rest in the switched off oven for about 15 minutes. Remove and let cool off. Melt the chocolate coating over a warm water bath, remove from the water bath and let it get slightly taut. In the meantime, remove the cake from the tin.
Bake in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 50-60 minutes. Let the cake rest in the switched off oven for about 15 minutes. Remove and let cool off. Melt the chocolate coating over a warm water bath, remove from the water bath and let it get slightly taut. In the meantime, remove the cake from the tin. Put the slightly tightened couverture into a freezer bag, cut off a small tip. Pour chocolate in strips over the cake
waiting time approx. 2 hours