Champagne Cake

For the champagne cake, make pudding according to package directions and mix with champagne and sugar. Whip the cream until stiff and fold into the mixture. Place the sponge cake base in a cake ring and pour in the mixture, smooth it out and refrigerate for a few hours, preferably overnight.

Peel the tangerines, remove the white skin and divide into individual pieces.

Cover the champagne cake with the tangerines.

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