300 g crushed wholemeal biscuits
50 g chopped almonds
40 g Dansukker Light Muscovado Sugar
1 tsp Dansukker Vanilla Sugar
125 g melted butter or margarine
75 g good quality white, milk or dark chocolate

Filling
2 tins mandarins (á 312 g)
300 ml whipping cream
200 ml milk
100 g Dansukker Granulated Sugar
5 sheets of gelatine

Mix the crushed biscuits, almonds and both sugars in a bowl. Add the butter/margarine and stir together thoroughly. Press the mixture into a springform tin about 24 cm in diameter. Refrigerate.

Melt the chocolate in the microwave on a low heat, or over a water bath. Brush the chocolate over the cake base.

Drain the mandarins. Reserve a quarter of the mandarin segments for decoration and distribute the rest on the cake base.

Soften the gelatine sheets in plenty of water. Combine the cream, milk and sugar in a saucepan, bring to the boil and boil for one minute. Add the softened gelatine sheets. Allow to cool slightly, then pour over the mandarins. Refrigerate until set. Decorate with mandarin segments.