Grease a fat pan of the oven (approx. 32 x 39 cm) well. Beat the eggs and 200 g sugar for about 8 minutes until thick and creamy. Mix flour and baking powder, sieve on top. Stir in with the whisk of the hand mixer on the lowest setting, adding milk. Pour onto the fat pan and smooth it down.
Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 8 minutes. Let it cool down. In the meantime drain the mandarin oranges. Cream mascarpone, sour cream, 100 g sugar, vanilla pulp (or bourbon vanilla sugar), lime zest and juice for about 5 minutes with the whisks of the hand mixer. Stir in mandarins (except for approx. 4 tablespoons for decoration). Whip the cream until stiff, then briefly stir in the cream firmer. Fold the cream into the mascarpone cream. Spread the cream on the base and spread, spread the remaining mandarins on top. Chill for about 2 hours.
Stir in mandarins (except for approx. 4 tablespoons for decoration). Whip the cream until stiff, then briefly stir in the cream firmer. Fold the cream into the mascarpone cream. Spread the cream on the base and spread, spread the remaining mandarins on top. Chill for about 2 hours. Remove, cut into pieces and serve decorated with lime zest
2 1/2 hours waiting time