Prepare the filling for the dough: wash tangerines (2 large) clean off the peel (the zest aside), to get rid of small white plates, divided into cloves; peel and finely chop (if you use a meat grinder, then you don't chop finely). In a blender/kitchen area. a food processor (or grinder in the original mother always used it) to chop the tangerines, zest and walnuts-0,5 tbsp.

In a separate bowl whisk the eggs and sugar until white foam, add 150 g butter and beat again. Place them aside.

To Orekhovo-tangerine mixture, add flour, soda (in vinegar not extinguish!) and mix well; then add egg mixture and stir again with a spoon. The dough is ready, but he needs a little to stand at room temperature (approximately 30 minutes).

Will prepare the basis for the cream: tangerine (no peel) to divide into slices and grind nuts in a blender/grinder/kitchen area. processor. In a separate bowl, whisk the condensed milk with butter (by and large, make the buttercream). Once the cream is ready, add to it Orekhovo-mandarino mixture and again whisk; refrigerate. (my oven leaves a lot to be desired, so did in a slow cooker, but the recipe is easily adaptable, and under a regular oven (at least in my family it always made this cake, and I including) pour our dough in the bowl of the multicooker, close the lid and set the mode "pastries" 50 minutes. Once the sponge is ready, take out the thicket of the slow cooker and allow to stand for 10 minutes, remove the cake from the bowl onto a Board and leave to cool.

While the cake cools, prepare the tangerines to decorate: take 2 pieces - one small, the 2nd bigger, clean white films

After the base of our cake is cold, cut it to make two layers (if it's still warm, then give to stand still). Lubricates the first cake on a slice of our cream and cover it with the second cake layer (so that both the cut was in the cream), smear the top with cream, decorate the top with Mandarin, refrigerate (at least) at night. In the morning cut into portions and you can eat :)