Sponge cake with apricot quark cream

Name: Sponge cake with apricot quark cream
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 16
Ingredients: 2 Eggs (size M); 175 g Sugar; 1 pinch Salt; 80 g Flour; 1 knife tip Baking Powder; 10 sheets Gelatine; 80 g Pistachio kernels; 500 g Low-fat curd; 2 packages Vanillin sugar; 650 g Whipped cream; 1 can(s) (425 ml; separation weight: 240 g) Apricots; 7-10 Tbsp grated rind of 1 untreated lemon; 150 g Marzipan raw mass; 40 g Icing sugar; 7-10 Tbsp a few drops of yellow and green food colouring; 1 package Cream stabiliser; baking paper; 7-10 Tbsp Icing sugar