Base
Crush the biscuits to coarse crumbs. Cream the butter, honey,
orange rind and sugar. Add the crumbs and use the mix to line the sides and bottom of the cake tin.
Filling
Cream the butter,
orange rind and castor sugar together. Add the egg yolks, cornflour, cottage cheese and
orange juice. Whisk the egg whites and fold in. Spoon the mix into the biscuit base and spread evenly. Bake in a slow oven at 105ºC, gas mark 2 until firm and pale golden. Allow to cool in the oven with the heat turned off -this prevents sinking. Remove the cake from the tin, sprinkle with icing sugar and decorate with the
mandarin segments.