Prepare the egg liqueur tart according to the recipe, bake on a baking tray and allow to cool.
For the cream, whip the whipped cream until stiff, fold the drained mandarins, sour cream, vanilla sugar and dissolved gelatine into the whipped cream.
Spread on the cooled cake and sprinkle with the toasted almond flakes. Place tangerine slices on top in opposite directions to make them look like butterflies.
Chill the slices for a few hours.
Preparation Tip:
Other fruits can also be used for the slices.
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