Drain the apricots and puree them finely. Mix the vanilla yoghurt, quark, vanilla sugar and 2 tablespoon sugar. Whip the cream until stiff, pour in the cream setting and fold into the vanilla quark. Divide half of the cream into 6 glasses. Then layer apricot puree on top. Spread the rest of the vanilla quark on top.
Cool until ready to serve, then decorate with almonds.