for 16 pieces

Base

300 g	chocolate biscuit, finely ground
75 g	dark chocolate, roughly chopped
75 g	butter

Quark mixture

500 g	low-fat quark
70 g	liquid honey
1 tsp	vanilla paste
6 leaf	gelatine, immersed in cold water for approx. 5 mins., drained
2 tbsp	water, boiling
2 dl	full cream, beaten until stiff

Apricot mixture

1 tin	apricot half (approx. 410 g), drained
3 leaf	gelatine, immersed in cold water for approx. 5 mins., drained
2 tbsp	water, boiling

Apricot bees

1 tin	apricot half (approx. 410 g), drained, patted dry
30	flaked almonds
1	icing for writing black
50 g	fondant icing black
1 pack	sugar eyes

How it's done

Base

Blitz the biscuits in a food processor or crush finely in a plastic bag using a rolling pin. Place the chocolate and butter in a thin-sided bowl and suspend over a gently simmering bain-marie, ensuring that the bowl does not touch the water. Melt the chocolate, mix with the biscuits, spread in the prepared tin, press down firmly, chill.

Quark mixture

Combine the quark, honey and vanilla paste in a bowl, mix well. Drain the gelatine, dissolve in simmering water, mix together with 2 tbsp of the quark mixture and immediately stir into the remaining mixture. Carefully fold the whipped cream into the quark mixture. Spread the quark mixture over the biscuit base, cover and chill for approx. 2 hrs.

Apricot mixture

Purée the apricots. Drain the gelatine, dissolve in simmering water, mix together with 2 tbsp of the apricot purée and immediately stir into the remaining purée. Spread the purée over the quark mixture, chill for approx. 30 mins.

Apricot bees

Stick two flaked almonds into the curved side of each of the apricots, and draw stripes using the writing icing. Shape the fondant into small balls and press two eyes onto each of the balls. Place the apricots and small balls to form bees on the cake. Carefully remove the tin frame, cut the cake into pieces.

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