Preheat the oven to 180°C fan. Grease and lightly flour 2 cake tins (20cm diameter) and place a disc of greaseproof paper in each tin base.

In a mixing bowl, sieve the flour and baking powder. Put aside. 

Put the softened butter and sugar into the mixer and beat until light and fluffy. Add the egg yolks, one by one, continually beating the mixture until combined fully. Add the salt, vanilla essence and zest; once combined into the mixture add 1/3 of the flour. Beat on a low speed and then add the yogurt. As soon as it is combined, add another 1/3 of flour followed by the milk. Mix in the 3rd portion of flour and finally, add the juice.

Divide the mixture between the 2 tins and bake for 25-28 minutes. The cakes are ready when a wooden toothpick placed into the center of each cake slides out clean. Leave the cakes to cool for 5 minutes, then turn upside down onto metal racks. Let them cool completely. 

Wash the mandarins well and place into a saucepan in a single layer. Add the sugar and water, cook on a low flame for 15 minutes. Leave the mandarins in their syrup until cool.

With a sharp knife slice both cake discs, horizontally, in half. Put the 1st sponge layer onto a plate, pouring a generous amount of the mandarin spread and some pieces of the confit onto the surface. Place the 2nd sponge disc on top and continue adding layers until all the ingredients are finished.

Dust the cake entirely with icing sugar and decorate with small pieces of the mandarin confit.