Prepare the shortbread dough.
- Flour (flour may take a little more or less), butter (the oil should be cooled), egg, baking powder, salt, lemon zest and Mandarin, add to the bowl of the mixer and knead the dough.
The finished dough is rolled out into a thin layer and transferred to the prepared form (I covered the form with parchment paper and smeared with vegetable oil, the diameter of the form is 25 cm), press the dough to the edges of the form, form the sides. Put the form with the dough in the refrigerator for 30 minutes.
Prepare the custard.
- In a saucepan with a thick bottom, mix the starch, sugar, egg, add the milk and put it on a slow fire, stirring constantly to avoid the formation of lumps. As soon as the custard thickens and begins to boil, remove from the stove. Add soft butter, lemon zest, and dye (yellow) to the hot custard until completely dissolved. Cover the custard with cling film "in contact" and leave the custard to cool at room temperature.
We take the cooled dough out of the refrigerator with a fork and make punctures along the entire perimeter of the workpiece.
From the remains of the dough, we make Christmas trees.
Cover the workpiece with parchment paper and pour out the oppression — this can be a pack of beans, peas, nuts or special stones for baking. Put the Christmas trees on a baking sheet. Put to bake in a preheated oven to 180 gr. for 15-20 minutes.
Preparing cottage cheese filling.
- In a bowl, mix the cottage cheese, egg, powdered sugar, cornstarch, lemon and tangerine juice, lemon zest, all mix with a blender into a homogeneous mass. Then add one tangerine cut into small pieces (Tangerine is cleaned from films)
We take the base out of the oven and remove the parchment paper with the yoke. And spread the prepared curd filling, level it over the entire surface. Put in the oven at 180 gr. for another 15 minutes.
Take the finished cake out of the oven, let it cool a little and cover with custard.
The finished cake is transferred to a dish and decorated with Christmas trees.