Vegan sour cream and mandarin cake with flower coating - Zucker&Jagdwurst

Ingredients

• 250 g (8.75 oz) wheat flour (type 405) or spelt flour (type 630)
• 75 g (0.33 cup) sugar
• 125 g (1 stick) vegan butter (cold)
• 1 pinch of salt
• ice cold water as required
• 200 ml (0.75 cup) vegan cream for whipping
• 16 g (3 tbsp) cream stiffener
• 16 g (4 tsp) vanilla sugar
• 200 ml (0.75 cup) juice from the tangerine can
• 20 g (0.75 oz) agar agar (100%)
• 100 g (0.5 cup) sugar
• 800 g (28 oz) vegan skyr/quark
• edible decorative flowers (e.g. from Tante Fine)
• 600 g (21 oz) canned mandarins