Hollow out the sponge cake so that approx. 1 cm of dough remains everywhere. Set the crumbs aside. Brush the inside with the jam.
Core the apricots and cut them up to half - we need them for the garnish - mix with the sugar and heat.
In the meantime, soak the gelatine in a little cold water and let it swell.
Puree the apricots and dissolve the swollen gelatine in the still hot apricot puree. Let this mixture cool down a little.
Now stir in the cream cheese and pour the cream into the sponge cake. Chill until the filling has set.
Whip the cream and set aside two to three tablespoons. Mix the rest with the biscuit crumbs. To cover the tartlet.
Pour the rest of the cream into a piping bag and decorate the tart with it. Cut the remaining half of the apricot into wedges and also use it to "beautify". Place the chocolate decor plates in quarters and on the cream dots.
TIP 8: For a large cake, just use three times the amount.