Put the apricots in a sieve and let them drain, collecting the juice. Finely chop 75 g of chocolate coating. Beat the fat and 125 g sugar until foamy. Stir in the eggs one after the other. Mix flour and baking powder and stir in alternately with the milk. Spread half of the dough into a greased springform pan (26 cm Ø) sprinkled with flour. Stir chopped chocolate coating into the remaining dough.
Spread carefully on the light-coloured dough. Spread apricot halves on the dough and press them in slightly. Bake in the preheated oven (electric: 175 °C / gas: level 2) for 30-35 minutes and let cool off. Coarsely chop 50 g chocolate coating and melt in a bowl on a hot water bath. Let the chocolate coating cool down for about 5 minutes, then spread it on a piece of baking paper. Use a cake comb to pull through the couverture, then place the paper over 2 cardboard rolls and refrigerate. In the meantime soak the gelatine in cold water. Mix quark, vanillin sugar, 3 tablespoons apricot juice and 2 tablespoons sugar. Squeeze the gelatine and dissolve in a small pot. Stir in 3 tablespoons of quark cream, then stir into the rest of the quark cream and chill for 5-10 minutes until the cream starts to gel. Whipped cream stiff and fold into the cream. Spread the cream on the cake and refrigerate for at least 3 hours. Melt 125 g couverture and coconut oil in a bowl on a hot water bath and let it cool down for about 15 minutes.
In the meantime soak the gelatine in cold water. Mix quark, vanillin sugar, 3 tablespoons apricot juice and 2 tablespoons sugar. Squeeze the gelatine and dissolve in a small pot. Stir in 3 tablespoons of quark cream, then stir into the rest of the quark cream and chill for 5-10 minutes until the cream starts to gel. Whipped cream stiff and fold into the cream. Spread the cream on the cake and refrigerate for at least 3 hours. Melt 125 g couverture and coconut oil in a bowl on a hot water bath and let it cool down for about 15 minutes. Spread the couverture evenly on the quark cream and decorate with a cake comb in a wavy pattern. Refrigerate the cake for another 20 minutes until the chocolate coating is firm. Remove the cake from the tin and arrange on a cake plate. Break the chocolate waves carefully. Wash the lemon balm, dab dry and dust the leaves with icing sugar. Decorate the cake with lemon balm and chocolate waves
Spread the couverture evenly on the quark cream and decorate with a cake comb in a wavy pattern. Refrigerate the cake for another 20 minutes until the chocolate coating is firm. Remove the cake from the tin and arrange on a cake plate. Break the chocolate waves carefully. Wash the lemon balm, dab dry and dust the leaves with icing sugar. Decorate the cake with lemon balm and chocolate waves
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