Pour 1 can of mandarin oranges into a sieve and drain well. Collect the juice. Beat the fat, sugar, 1 packet of vanilla sugar and salt with the whisk of the hand mixer until foamy. Stir in the eggs one by one. Stir in the butter-vanilla flavouring. Mix 250 g flour, starch, almonds and baking powder.
In several portions alternately add milk and stir in. Dust the remaining flour over the drained mandarin oranges and carefully fold into the dough in several portions. Put the dough into a greased springform pan with breadcrumbs and a tube bottom (22 cm Ø), smooth it down. Bake in the preheated oven (electric: 175 °C/ gas: level 2) for 50-60 minutes. Cover after approx. 35 minutes if necessary. Mix 2-3 tablespoons of the mandarin juice and lemon juice. Take the cake out of the oven, place it on a grid, prick it several times with a wooden skewer and soak it with the juice. Let it cool down. In the meantime, pour the rest of the mandarin oranges into a sieve and drain well. Remove the cake from the tin and cut through 1x. Spread the bottom layer with apricot jam.
Take the cake out of the oven, place it on a grid, prick it several times with a wooden skewer and soak it with the juice. Let it cool down. In the meantime, pour the rest of the mandarin oranges into a sieve and drain well. Remove the cake from the tin and cut through 1x. Spread the bottom layer with apricot jam. Put cream, sour cream and remaining vanilla sugar in a high mixing bowl. Add sauce powder and whisk stiff with the whisk of the hand mixer. Remove 1/3 of the cream, carefully fold in mandarin oranges and spread evenly on the cofitüre. Place the upper cake base on top, press down lightly and spread the wreath loosely with the remaining cream. Put the wreath in a cool place for about 1 1/2 hours. Serve as desired, decorated with candied mandarin wedges.
Put cream, sour cream and remaining vanilla sugar in a high mixing bowl. Add sauce powder and whisk stiff with the whisk of the hand mixer. Remove 1/3 of the cream, carefully fold in mandarin oranges and spread evenly on the cofitüre. Place the upper cake base on top, press down lightly and spread the wreath loosely with the remaining cream. Put the wreath in a cool place for about 1 1/2 hours. Serve as desired, decorated with candied mandarin wedges.
waiting time approx. 4 1/2 hours