Cream-Cheese-Cake with apricots
Roast the flakes fatless in a pan. Mix in butter, sugar, honey and the almond-flakes and caramelize while keep stirring. Fill the ready flake-mixture in a greased springform (26 cm diameter) and spread with a wet spoon. Let it cool down.
Soak the gelatine in cold water. Stir Exquisa Cream Cheese with Exquisa QuarkCreme natural, powdered sugar and vanilla sugar until smooth. Add some grated lemon-peel and the juice of 1 lemon to the Cream Cheese Quark mixture.
Squeeze the gelatine and dissolve in a pot at low heat and mix it in the cream cheese quark-mixture. Fill the ready cream cheese quark-mixture on the cooled down flake-bottom in the springform and let it cool down over night.