Cream 225 g fat and fruit sugar. Stir in eggs one after the other. Mix flour and baking powder, stir into the fat mass
Pour the dough into a greased springform pan (26 cm Ø) sprinkled with breadcrumbs. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 ° C/ gas: level 3) for approx. 30 minutes. Let them cool down
Finely chop 80 g chocolate. Mix mascarpone and quark. Flavour with sweetener. Whip cream until stiff and fold in. Put 1/3 of the cream aside. Fold chocolate pieces into the remaining cream
Cut the dough in half horizontally and fill with the chocolate mascarpone cream. Spread the rest of the cream on the cake in a wavy pattern
Dab apricot halves well dry. Melt the remaining chocolate and 25 g fat in a hot water bath. Cover half of the apricots with the icing, let them dry and decorate the cake with them
, 1 1/2 BE (of which 8 g fructose)