Ingredients:
For the pasta:

2 large eggs
120 g of icing sugar
1 pinch of salt
120 ml of oil
120 ml of egg liqueur
60 g of flour
60 g of corn starch
2 teaspoons of baking powder

For the stuffing:

2 boxes of mandarins (314 ml each)
7 sheets of gelatine
450 g of double cream fresh cheese
300 g of yoghurt
1 sachet of lemon sugar (Citroback)
100 g of sugar
1 sachet of vanilla sugar or homemade vanilla sugar
60 ml of lemon juice (about 2 lemons)
200 g of whipped cream

For decoration:

Chopped and toasted almonds
Preparation:

Beat the eggs with the icing sugar and salt until the mixture is white and fluffy (about 3 minutes at maximum speed). Stir in the egg liqueur and oil. Mix the flour, corn starch and baking powder, then sift them over the previous mixture. Incorporate gently. Pour the mixture into a 26cm diameter springform pan lined with baking paper. Cook in a preheated oven at 150°C (ventilated) for approximately 30 minutes (for an electric oven: 175°C; for a gas oven: thermostat 2). Leave to cool, then remove the edge of the springform pan.
Turn out onto a serving plate, remove the baking paper and place a pastry circle around the bottom.
Halve the gelatine, drain the mandarins. Mix the cream cheese, yogurt, Citroback, both types of sugar and lemon juice. Squeeze the gelatine and heat it until it becomes liquid. Mix 4 tablespoons with the cream and incorporate into the creamy mass, then place in the refrigerator. Monitor the gelling process and stir occasionally. When the cream thickens, whip the whipped cream and incorporate it. Pour half the cream onto the pasta base, garnish with mandarins (leaving some for decoration). Add the rest of the cream. Level and decorate with the remaining mandarins and chopped almonds. Place in the refrigerator for at least 2.5 hours.
Run a knife along the edge of the pastry circle and gently remove the circle.
You can also replace the lemon juice with mandarin juice for a sweeter and more delicate version. You can also replace half of the cream cheese with a low-fat version.