– Grind the butter with sugar until smooth and beat in the eggs, one at a time. Mix the flour with salt, add to the butter paste and stir. Put into a baking pan and bake for 45 minutes. Cool.

– Dry the tangerines. Stab the cake and soak with the tangerine juice. Cream the cake with the chantilly. Decorate with tangerines, chocolate, jam, lime zest and mint leaves.