Line the recesses of a muffin tray (for 12 pieces) with paper cups. Coarsely grate marzipan. Whisk eggs, oil, 5 tablespoons cream, sugar, vanilla sugar and 1 pinch of salt with the whisk of the hand mixer for about 3 minutes until creamy.
Stir in the quark.
Mix flour, sauce powder and baking powder. Stir into the quark mixture in 2 portions. Stir in marzipan briefly. Spread the quark mixture evenly into the moulds. Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for approx. 30 minutes.
Place the muffin tray on a cake rack and let the muffins cool down. Finely puree the apricots and juice (from the tin) with the chopping stick.
For the cream cheese topping: Sift icing sugar. Mix room warm cream cheese and room warm butter with the whisk of the hand mixer. Stir in 3 tablespoons of cream. Stir in icing sugar briefly.
Spread the cream cheese cream with a tablespoon on the muffins. Decorate with lemon balm and serve with apricot sauce.