• **Drain the cans of mandarin oranges. (Preferably over night) Also want to set out the cream cheese so it is softened.

Cake prep

• Preheat the oven to 390°F
• In your mixer bowl add 6 eggs. Then separate the other 4 eggs and only use the yolk. So in your mixing bowl you'll have 10 yolks but only 6 whites. (I save the 4 whites in the fridge for breakfast the next day).
• Add the 250 grams of sugar and mix on high for 6 minutes.
• Add the 300 grams of flour and fold it into the mix.
• Add parchment paper on both cookie sheets. Separate half of the dough onto each cookie sheet.
• Smooth out the dough and then sprinkle with shredded chocolate. Save a couple Tbsp to sprinkle on the top of the finished rolls.
• Bake for less than 10 minutes until only golden. You can bake them one at a time or together.
• Remove and flip onto kitchen towel. Cool slightly and gently remove the parchment paper.
• Starting on the long side roll up the cake and set it on a wire rack to cool completely with the seam side down. Do this before it cools to prevent cracking when rolling it back up with the filling.

Whipped filling prep

• Now in your mixing bowl dump the two Dream Whip packages and follow instructions on the box to prepare.
• Add your 800 grams of heavy cream and mix until stiff
• Add in softened cream cheese and mix until well combined.
• Once cakes are cooled, unroll and spread cream filling on both and evenly add the tangerines and roll it up from the long side (I save enough to place some on the top when rolled up). Keep the cake seam side down.
• I run a little bit of the cream filling down the top center of the roll and place remaining tangerines down the center and sprinkle with remaining chocolate.
• Chill for at least an hour so the cake holds it shape when you cut it. Store in the refrigerator.