Knead together sugar and marzipan paste. Add egg yolks, vanilla sugar and lemon skin . Dissolve the butter. Whip egg whites to snow. Stir flour, butter and cornstarch into the marzipan mixture. Then carefully fold in the mandarins and the snow. Line a cake springform pan with parchment paper. Pour in the dough and smooth it out. Place the pan in a cold oven. Then switch to 175 °C and bake for 40-50 min. Leave to stand for another 5 minutes in the turned-off oven.
For the chocolate cream, dissolve the cooking chocolate. Whip the cream with cream stiffener. Later, fold the dissolved gelatin and the cooking chocolate into the whipped cream. Pour the mixture in a dome shape onto the base.
Put the cake in the freezer for a while.
For the orange liqueur cream, whip the whipped cream with the fine sugar until stiff. Then fold in the liqueur and the dissolved gelatine.
Place a springform pan rim around the pan. Pour the orange cream over the frozen chocolate cream. Smooth out. Leave to cool for 2 h. Now cut out the rim. Scrape cooking chocolate on top with a peeler.
Enjoy!
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