Peel and slice the mandarins. Grease a springform pan with a tube bottom insert (26 cm Ø) and line it with the mandarin slices. Cream fat, sugar, vanilla sugar and salt with the whisk of the hand mixer. Stir in the eggs one after the other. Mix flour, starch, almonds and baking powder and stir in portions, alternating with the milk. Fill the dough into the form lined with slices of mandarin orange and smooth it down. Bake in the preheated oven (electric oven: 175 °C/ gas: level 2) for approx. 50 minutes.
If necessary, cover 15 minutes before the end of the baking time. Leave the cake to cool slightly on a cake rack, remove from the tin and turn over. Prick the cake repeatedly with a wooden skewer and sprinkle with liqueur. Heat the jam in a pot and spread the cake all around. Let the cake brown in the oven for another 10-15 minutes. Leave to cool completely on a cake rack. Results in about 20 pieces