Boil 250 ml whipped cream with almond kernels and let cool.
Cream butter, add eggs and sugar. Stir into the whipped cream. Spread baking pan with baking paper, drizzle layers of sponge cake with rum.
The last layer is sponge cake.
Place in the refrigerator overnight.
The next day, cover with whipped cream and decorate with tops and tangerine wedges.
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