For the Choco layer cake, first place the tangerine fillets in a sieve to drain. Line a loaf pan (25 x 11 cm) with baking paper. Preheat oven, top/bottom heat about 180 °C, hot air about 160 °C.
For the dough, cream butter or margarine with a mixer until fluffy. Gradually add sugar and vanilla sugar.
Stir in the eggs for ½ minute at a time. Add the cottage cheese and mix. Mix flour with baking powder, stir in.
Pour one third of the batter into the prepared loaf pan and smooth it out. Spread half of the tangerine fillets on top and place 4 Leibniz Choco Edelherb cookies on top, chocolate side up.
Spread the cookies with half of the remaining batter and top with the remaining tangerine fillets and another four Leibniz Choco Edelherb cookies, one after the other.
Spread the remaining batter and place the pan on the rack in the preheated oven. Bake for about 45 to 50 minutes.
Place the pan on a cake rack and after 10 minutes, remove the Choco layer cake from the pan with the baking paper and place it on the cake rack.
Cut the remaining Choco Edelherb cookie into strips with a serrated knife and after about 15 minutes of cooling time, place the chocolate side on top of the cake and press down slightly.
Let the Choco layer cake cool completely.