Roughly chop the chocolate. Cut the nougat into cubes. Mix flour, 1 packet of vanilla sugar, 200 g sugar, salt, cocoa and baking powder. Add 275 g soft fat and 2 eggs. Work in with the dough hooks of the hand mixer.
Add chocolate and half of the nougat cubes and knead. Cover and let rest in the fridge for about 30 minutes. Melt the remaining fat for the quark mixture. Drain the apricots. Mix quark, remaining sugar and vanillin sugar, remaining eggs, pudding powder and liquid fat. Grease the fat pan of the oven. Roll out approx. 3/4 of the dough on a lightly floured work surface in sheet size and press evenly into the fat pan. Spread the apricots on top. Pour the quark mixture over it and smooth it down. Roll the rest of the dough a little bit flat and pluck into pieces.
Roll out approx. 3/4 of the dough on a lightly floured work surface in sheet size and press evenly into the fat pan. Spread the apricots on top. Pour the quark mixture over it and smooth it down. Roll the rest of the dough a little bit flat and pluck into pieces. Spread on the quark mixture together with the remaining nougat cubes and bake in the preheated oven (electric range: 175 °C/ gas: level 2) for about 50 minutes. Let it cool down and serve dusted with icing sugar. Results in approx. 25 pieces