Cake "Tangerines in a biscuit"

The cake turns out to be elegant, fluffy, delicious, and it is very simple to make it.

Sponge cake: egg - 4 pcs; sugar - 4 tbsp. spoons; vanilla sugar - 1 sachet; flour - 4 tbsp. spoons; potato starch - 1 tbsp. the spoon; baking powder - 1 tsp; vegetable oil (odorless) - 4 tbsp. spoons; a pinch of salt;
Cream: country sour cream (at least 40%) - 300 ml; icing sugar - 50 g; cream fixer - 1 tsp; liqueur or cognac - 1 tsp
In addition: canned tangerines - 2 cans (300 ml each); cake jelly (powder) - ½ sachet; sugar - 1 tsp; liqueur or cognac - 1 tsp; toasted almonds in petals for decoration - 2 handfuls.
Preparation:
Put the tangerine slices in a colander, save 150 ml of syrup.
Beat the whites, gradually adding 2 tbsp. tablespoons of sugar and a pinch of salt.
Beat the yolks with the remaining sugar and vanilla. Without stopping whipping, gradually add oil.
Gently stir in the yolk mixture to the protein mass. Gradually add flour, starch and baking powder.
Put the dough in a silicone mold (dia. 20-22 cm) and bake in the oven at 180 C until golden brown.
(I baked a sponge cake in a multicooker in the "BAKE" mode for 50 minutes)
Cool the finished biscuit and cut into 3 cakes.
Mix all the ingredients for the cream by adding ½ can of canned tangerine slices.
Spread the resulting cream on the cakes and sides of the cake. Decorate the top of the cake with canned tangerine wedges.
For the glaze, add dry jelly powder and sugar to the syrup, stir and put on fire. Cook the jelly, stirring constantly for about 2 minutes (do not allow the mixture to boil). Glaze tangerines with warm jelly. Decorate the sides of the cake with almond petals