Put flour, butter in flakes, 1 pinch of salt, 25 g sugar and 2 tablespoons of cold water in a bowl. Knead first with the dough hooks of the hand mixer, then with your hands to a smooth dough. Wrap in foil and chill for about 20 minutes
Peel and wash the potatoes, cut into large cubes and cook in boiling salted water for about 15 minutes. Drain mandarins in a sieve and put them in a bowl, season with cinnamon and star anise. Let the spiced mandarins soak through
Roll out the dough into a circle (approx. 28 cm Ø) on a floured work surface. Put it into a greased springform pan (26 cm Ø) sprinkled with flour. Press the rim evenly. Prick the pastry base several times with a fork. Line with baking paper, fill in dried peas. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 15-20 minutes without cover.
Drain the potatoes, let them evaporate and press them through the potato press. Wash the orange hot, grate dry and thinly grate the skin. Mix curd, cream cheese, almonds, brown sugar and orange peel with the whisk of the hand mixer for about 5 minutes until creamy. Separate 2 eggs. Stir in egg yolks and 3 eggs one after the other. Finally mix in potatoes and rum
Remove the cake base from the oven. Remove paper and dried peas. Put half of the cheese mixture on the cake base. Spread mandarins on top. Pour the rest of the cheese mixture onto the mandarins. Put the cake back into the oven and bake at the same temperature for 45-50 minutes
Approx. 12 minutes before the end of the baking time, beat the 2 remaining egg whites with the whisks of the hand mixer until very stiff, adding 100 g sugar. Stir until the sugar is completely dissolved. Remove the cake from the oven and place it on a cake rack. Spread the egg whites loosely (carefully so that the quark mixture is not damaged) over the cake. Bake again at the same temperature on the middle shelf for about 10 minutes. Remove from the oven, place on a cake rack and allow to cool well