Drain the apricots and cut into slices. Melt the butter and let it cool down a little. Beat the eggs, sugar and 1 pinch of salt for about 5 minutes until thick and creamy. Mix crème fraîche, lemon juice and flour until smooth. Stir quark and crème fraiche into the egg-sugar mixture. Fold in butter and half of the apricots.
Grease a springform pan (26 cm Ø) and sprinkle with coconut flakes. Fill in the quark mixture. Spread the rest of the apricots on top. Bake the cake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 1 hour. Turn off the oven and let it cool down. Serve decorated with mint