To prepare products to the test.

Mixer mix cottage cheese with butter, egg and sugar.

Top sift flour mixed with baking powder, knead. My dough turned out gustavito and I added another 2 tbsp water. The dough roll into a ball, wrap in cling film and put into the refrigerator for 1 hour.

While the dough cools, prepare the products for the filling. Form d 25-26 cm to lay baking paper, grease it and the sides with oil. Roll the dough into a circle, put in the form and knead by hand, having a high side. To remove the form with the dough in the fridge.

The most troublesome was to prepare the tangerines, I left an hour into the surgery. Tangerine peel, divided into slices. Then these slices to clean the film. If you know how to cut fillet, you can do it, but the Mandarin slices are small, I would not risk the operation. On the concave side of the slices I cut film with scissors, and then removed it. Turned out to be quite long, many of the slices broke. In short, I namayalas ( ( ( Whole slices I set aside for decoration, others put it in a bowl.

You then need to wipe with lemon peel, it will take 1 full tsp.

And squeeze 1 tbsp juice (about half lemon),

Curd RUB through a sieve, if required. Proteins separated from the yolks and put them in the fridge. In a large deep bowl, beat the butter, sugar and egg yolks, add cheese, sour cream, baking powder, zest and lemon juice. Mix well and beat with a mixer.

Beat the whites with a small pinch of salt until stiff peaks.

Gently stir whites into the filling.

Approximately 1/3 of the Department, as in the rest of the stir in the tangerines from the bowl.

To get the form with the dough from the fridge, prick with a fork all over the surface. Put the stuffing with Mandarin oranges, to level. Then put the rest of the filling without mandarins and again flatten. Top the entire surface to lay out slices of oranges and pressed them into the dough.

The recipe advised to bake the cake at 180*C for 1 hour. I baked in the "Ventilation flow" at 150-160*C for 80 minutes. After 40 minutes, covering the pie with foil and 60 – foil removed. After 70 minutes the oven off but left cake in it for another 10 minutes. Then took the cake and gave it to stand for 15 minutes in the form, and then gently removed the collar and carried the cake to the balcony. 2 hours later brought the cake, I removed it from the bottom and removed the paper, put the pie into the dish and again carried on the balcony, before the morning. You can bake the cake in the "Classic heat", when the upper and lower heating elements. But then at a temperature of 170-180*C and on the second level from the bottom the same 60-80 minutes. In any case, the cake is baked at a moderate temperature and not fast.