For the mole cake, first separate the eggs. Beat the fat, sugar and one third of the vanilla sugar until creamy. Fold in egg yolks one at a time. Mix flour, baking powder and chocolate shavings and fold in. Whip egg whites until stiff and fold in. Grease a cake springform pan (26 cm ø). Pour in the dough and smooth it down.
Bake in the heated oven (electric oven: 175 degrees, convection oven: 150 degrees, gas: level 2) for 45-50 minutes. Allow to cool.
Scoop out the cake base with a spoon, except for a rim about 1 cm wide. Crumble the inside of the cake.
Drain tangerines. Peel bananas, cut into slices and sprinkle with juice of one lemon. Spread fruit evenly on the cake base.
Whip the cream, cream stiffener and 2/3 of the vanilla sugar until stiff. Pile whipped cream on top of fruit in a dome shape and sprinkle thickly with crumbs. Sprinkle confectioners’ sugar and cocoa over mole cake.