Slowly knead the flour, eggs, egg yolks, salt, and oil to a smooth, flexible dough.
Form a ball, wrap it in plastic wrap, and chill for 1 hour.
In the meantime, cream the butter, sugar, lemon juice and lemon zest for the filling.
Stir in the egg yolks, rum, quark, white bread crumbs, and apricot marmalade.
Finally, fold in the diced apricot.
For the poppy crumbs, foam the butter in a pan.
Lightly brown the cake crumbs, poppy, and confectioner’s sugar and set aside.
Roll the dough out to thin sheets.
On half of the sheets, mark approximately 2in (6 cm) squares, place some filling in the middle of the squares and brush the space in between with egg white.
Lay the other sheets on top and press them together well in the spaces between the squares.
Poke holes to remove any air bubbles that appear.
Cut out the squares with a pastry wheel.
For the vanilla whipped cream, whip the cream halfway with confectioner’s sugar, vanilla sugar, and vanilla pulp.
In a big enough pot, boil water with a bit of sugar.
Place the ravioli in the water and let simmer for 3–4 minutes.
Remove and let drip.
Roll the ravioli in the poppy crumbs and serve garnished with vanilla whipped cream and mint.
