Gateau a la clementine. New year I always associate with tangerines. We have some reason Mandarin is not for sale, but all the shops, markets, small fairs dotted with clementines. The difference between them and tangerines for me, only that they are a little sourer. And these Prenew year's days you want something tasty, sweet and fragrant. Picking up a French cookbook ("La bible de la patisserie"), found it very easy to create recipe, and it is not the flesh or juice of the Clementine, and it peel, or rather the skin. And it's probably now very important, as is usually the skins can't go :). The result pleased me, so I ask all chefs for tea with klementinum pie.