For the poppy seed tangerine cake, beat the whites of 2 eggs with a pinch of salt until very stiff.
Beat the yolks and the 3 eggs with the sugar until the volume does not increase. Then add the flour, baking powder and the mineral water by the spoonful.
Stir in the poppy seeds and finally the beaten egg whites. Pour the dough into a 28 cm springform pan lined with baking paper and bake at 180 °C for about 30 minutes.
For the filling, beat the Qimiq until lump-free, add the sugar and low-fat curd and continue to beat until creamy. Fold the whipped cream into the Qimiq mixture.
Cut the cooled base horizontally, place a cake ring around the bottom base and spread a thin layer of the Qimiq mixture, then cover with the well-drained mandarin orange wedges & spread 2/3 of the remaining mixture on top.
Cover with the 2nd cake layer and decorate the cake with the remaining qimiq mixture. Leave to set in the refrigerator for several hours (preferably overnight) until ready to eat.