Thinly coat a baking sheet with oil. Dissolve the sugar in a heavy saucepan over medium heat until light brown caramel. Add the sunflower seeds to it . Spread the amount on the baking sheet and cool.
Rinse blueberries and let drain. Boil them with sugar (1) and tap water (2) for 5 minutes on the stove, make them into puree and put them to cool. Put the apricots in tap water, cool immediately in iced water and peel off the skin.
Cut the fruit in half and chop into wedges. Whip the cream with the vanilla sugar until stiff. Mix the remaining sugar with the curd cheese and fold in the whipped cream.
Layer the curd cream and blueberry puree alternately in glasses. Finish with the curd cream. Top with apricot wedges and set aside to cool.
To serve, coarsely crush the cooled sunflower seed brittle and sprinkle over the last course.
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