Mix muesli, sugar and butter, turn the mixture in a cake tin and place it in cool.

Cast tinned tangerines in a colander, make tangerine puree. Beat the low-fat cottage cheese with yogurt and lemon juice and add the mix to the tangerine puree.

Beat the leftover tangerine syrup with the jelly, bring to a boil and stir in the cottage cheese cream.

Peel fresh tangerines and divide them into segments. Leave 10 segments for decoration, add the rest to the cream. Spread the cream over the muesli mass. Refrigerate for 40 minutes.

Decorate the cake with tangerine segments and orange fruit jelly