Mix the flour, cornstarch and baking powder in a mixing bowl. Add the remaining ingredients. Process everything with a hand mixer on the highest setting for 2 minutes to a smooth dough. Put the dough in the springform pan, greased the base, cover with baking paper and smooth it out. Put the tin on the wire rack in the lower third of the oven. Hot air: Bake preheated to 160 ° C for about 25 minutes. Remove the base from the mold, turn it over on a baking rack lined with baking paper, allow to cool.

Place the base on a cake plate. Close the cake ring around it. Mix the sour cream with the cream and briefly stir in the paradise cream with the mixer. Fold in the drained mandarins and smooth the mixture onto the cake base. Put the cake in the refrigerator for at least 2 hours. Remove the cake ring and decorate as you wish.