Mandarin and cranberry cake

First, peel and finely chop the mandarins. Place them in a pot, add 50 g of sugar and the water, and cook over medium heat for 50 minutes, stirring occasionally. When the pieces have dissolved, continue stirring to let the water evaporate. Remove from the heat and let the mandarins cool. Meanwhile, crumble the cookies, add the soft butter, and mix everything by hand until combined. In a separate bowl, add 500 g room-temperature mascarpone, 180 g sugar, vanilla extract, and the sour cream, then beat well. Add the eggs one at a time, beating after each addition. Place a round cake ring (without the bottom) on a round plate. Pour in the cookie crumbs, smooth out the base, and press firmly with the bottom of a glass. Then pour in half of the mascarpone mixture and spread it evenly over the crust. Next, spoon in the cooked mandarins and add a few cranberries by hand. Pour the remaining mascarpone mixture on top, smooth the surface, and bake at 160 C for 70 minutes. When the cake is done, turn off the oven, leave the door slightly open, and let it rest for three hours. After that, mix 250 g mascarpone until smooth and spread it evenly over the top of the cake. Decorate the cake in a Christmas theme with dried orange slices, sprigs of rosemary, whole peeled mandarins, cranberries, and cinnamon sticks. Dust with powdered sugar. Merry Christmas!