Preheat oven to 180° convection. Beat 3 eggs with 3 tablespoons of lukewarm water until frothy. Add 150 g sugar and 1 p. vanilla sugar. Fold in flour, starch and baking powder. Pour into a springform pan and bake for about 30 minutes.
Let it cool down. Place a cake ring around the base.
Drain the mandarins - collect the juice. Soak 6 sheets of gelatine in cold water. Sour cream, 2 P. Van. sugar and 2 tablespoons of sugar, as well as 1/8 l tangerine juice. Dissolve the gelatine - 3 tablespoons to equalize the temperature.
of the cream into the gelatine. Then stir the gelatine into the cream. Carefully fold in the mandarins. Spread the mixture on the base. Chill for about 2 hours.
Soak 6 sheets of gelatine in cold water. Add the cream with 3 P. Van. Whip the sugar until stiff. Sprinkle in the drink powder and stir in. Dissolve the gelatine and stir 3 tbs. cream into the gelatine again.
Then fold the gelatine into the cream. Chill the mixture for about 2 hours.
Form balls with an ice-cream scoop and place them on the sour cream - dipping the scoop into hot water from time to time. Sprinkle the cake with chopped pistachios before serving.