Preheat the oven to 175 ° C fan oven. Line the cake ring (26 cm) with baking paper on the bottom.
Beat the eggs in the food processor with the salt for 1 minute at the highest speed to loosen the structure of the eggs. Then let the sugar run in quickly & beat the whole thing for about 12 - 15 minutes until thick and creamy.
Fold in sifted flour & baking powder in 2 portions with a lot of love and patience.
Immediately fill the cake ring, smooth it out a little and place in the preheated oven. The baking time is approx. 40 minutes.
After the baking time, let it cool down completely in the ring (ideally turn it out on baking paper) & then use it as you like.
For the cream: Remove the chocolate kisses from the waffles and put them in a bowl. The waffles are not thrown away because they will later be used for decoration.
Now the quark, mascarpone, powdered sugar, 1x cream stiffener and the zest of a lemon are whipped until creamy. Now stir in the chocolate kisses.
Whip the cream with the remaining cream stiffener until stiff and fold into the chocolate mass.
The sponge cake base is cut into three bases, the first base is placed on a cake plate and enclosed with a cake frame. The cake base is soaked with apricot jam that has been diluted with a little water. Then 1/3 of the cake cream is spread over it. The second cake base is placed on top and also soaked with apricot jam and coated with the cream. Finally, the third cake plate is placed on top and soaked again and the rest of the cream is spread. Now carefully loosen the cake frame and coat the edge with the rest of the cream.
Now who likes a little decorating. It is best to leave the cake in the fridge overnight.