For the base, crumble the ladyfingers until very fine crumbs are formed. Melt the butter and add it to the ladyfingers along with the cane sugar. Mix everything well.
Line a 24 cm springform pan with baking paper, secure the edge and then add the mixture for the base. Distribute evenly and then press firmly.
For the filling, drain the tangerines and reserve the juice.
Mix the juice with the jelly and put it in a small pot together with the raw cane sugar. Heat the mixture while stirring (never bring it to the boil) and then pour it into a bowl and let it cool.
Meanwhile, mix the cream cheese with the remaining sugar and whip the cream until stiff.
For the edge, shorten the ladyfingers to about 6 cm long and line the edge of the springform pan with them. Place the ladyfingers in the mold with the cut edge facing down. Save the sections for later.
Now add the jelly mixture to the cream cheese and mix until there are no lumps. The mass should now be at room temperature.
Fold in the cream, then mix in the tangerines (reserve 2 tablespoons for decoration).
Put the filling on the prepared base and smooth it out, then put it in the fridge for at least 6 hours. Better overnight.
To decorate, crumble the ladyfingers finely and place on top of the cake. Spread the reserved tangerines on top and serve.
