Mandarins Peel, divided into slices and cleaned very well by the white cloth. 10-15 smaller, equally sized slices, boil for 2-3 minutes in a small (enough to cover them) sweetened to taste water, which will later be used for syrup of the bases and soaking the gelatin. These tangerine slices are used for decoration of the cake (if they are fresh, they will dry out). The other (raw) slices are cut into small pieces. For the dough: Whip with 1 tbsp sugar until thick snow. Yolks are broken white with the remaining sugar, vanilla sugar and add the grated peel. Sieve the flour with the starch and baking powder and mix with the yolk mixture. The egg white was added in portions with careful stirring with a blade having a top-down movements. The dough is placed in a baking dish with loose bottom, size 22-24 cm and bake in a preheated oven at 180C for 35-40 minutes (or mode). Cooled on a wire rack. Tepid base was cut into two parts and syrupy liquid from cooked tangerine slices. For the cream: Sour cream mixed with sugar and vanilla sugar. gelatin soak in a few tablespoons of chopped sections of mandarin juice and sugar syrup cooled down. As swell slightly heated in a water bath until dissolved. Mix 2 tbsp of cream cream and then joins the rest. To this was added ¾ of shattered cream (cream, stirring) and chopped tangerine slices. The lower part of the base is put back together in a baking dish. Cover with the cream, is placed above the second portion of the base and is slightly pressed. Place in a refrigerator for 6-12 hours to tightens the cream. cold cake sprinkled with powdered sugar, decorate with roses from the rest 1/4 whipped cream and tangerine slices cooked. * In the original is used 400 g smooth (not grainy) cottage cheese, best diet, 100 g yoghurt 250 ml cream, 20 g gelatin and 400 canned mandarin chips. * I used 3 ready cocoa square the base, which cut out a circle the size of the cake form.