For the curd cheese and cream slice, first prepare the dough. For the dough, beat eggs with water until stiff. Add sugar and vanilla sugar.
Mix flour with cornstarch and baking powder and add. Pour the dough onto a 30 x 40 cm baking tray (with baking paper underneath).
Bake at 180 °C for about 25 minutes. When the dough is ready, cool and cut in half. F
For the filling, mix curd cheese, sugar, vanilla sugar, lemon zest and tangerine juice.
Dissolve the gelatine and mix with a little whipped cream. Whip the rest of the whipped cream until stiff, add the drained tangerines and mix everything together.
Pour the filling into the sponge cake and chill for at least 2 hours. Sprinkle with powdered sugar before serving.