Prepare the sponge cake batter and bake a torte.

Let cook and cut horizontally twice.

Place a cake base in a torte ring and brush with warmed apricot marmalade.

For the cream, beat egg yolks with sugar, vanilla sugar, and orange zest until creamy.

Beat the egg whites, add sugar, and beat to stiff peaks.

Mix the quark with sour cream until smooth.

Mix in the egg yolk and rum and fold in the whipped cream and egg whites alternately.

Fold in the preserved raisins.

Spread somewhat less than half of the cream on the torte base, lay the second layer on top, spread with cream again, and place the third torte layer on top.

Spread the rest of the cream about 5mm thick on top, smooth, and chill for several hours.

Remove from the torte ring and spread whipped cream on the top and sides.

Sprinkle with ground hazelnuts and garnish the top with whipped cream rosettes and fruit slices.