Separate 3 eggs. Cream fat and 100 g sugar. Add egg yolks and the remaining whole eggs one after the other. Mix flour, cocoa and baking powder and also stir in. Put the dough into a springform pan (22cm Ø) lined with baking paper. Beat the egg white until stiff.
Sprinkle in the remaining sugar. Spread meringue on the dough. Bake in the preheated oven (electric: 175 °C/ gas: level 2) for about 30 minutes. Remove from the tin and let cool completely. Cut the base horizontally once. Drain the mandarins. Mix cream cheese, apricot jam, lemon juice and tangerines, except for some for decoration. Whip cream and sugar until stiff, fold into the cream cheese mixture. Spread the cream on the lower base. Place meringue base on top and chill. Decorate with mandarins and flaked almonds just before serving.
Drain the mandarins. Mix cream cheese, apricot jam, lemon juice and tangerines, except for some for decoration. Whip cream and sugar until stiff, fold into the cream cheese mixture. Spread the cream on the lower base. Place meringue base on top and chill. Decorate with mandarins and flaked almonds just before serving. Dust with icing sugar and cocoa. Makes about 12 pieces
Cups: Eschenbach