Preheat oven to 350 degrees F. Grease two 8x1-1/2-inch round cake pans. Line bottoms with waxed paper or parchment paper; grease paper. Lightly flour pans; set aside. Place half of the broken pecans in a blender or food processor. Cover and blend or process until coarsely ground. Repeat with remaining broken pecans. In a small bowl stir together ground pecans, flour, and baking powder; set aside.
In the blender or food processor combine eggs and the 1 cup sugar. Cover and blend or process until smooth. Add nut mixture. Cover and blend or process until smooth, stopping to scrape down sides as necessary (mixture might be foamy). Pour batter into prepared pans, spreading evenly.
Bake for 25 to 30 minutes or until tops are light brown and spring back when lightly touched (centers might dip slightly). Cool in pans on wire racks for 10 minutes. Remove from pans; cool completely on racks.
To assemble cake, place one cake layer on a serving plate. Spread with Tangerine Cream Filling. Top with the other cake layer.
In a medium bowl combine cream, the 2 tablespoons sugar, and the finely shredded tangerine peel. Beat on medium speed until soft peaks form (tips curl). Frost top and side of cake with whipped cream, reserving some of the whipped cream, if desired, for piping onto cake. If desired, garnish with additional tangerine peel curls and chopped toasted pecans. If desired, chill for up to 4 hours before serving.
Tangerine Cream Filling
In a medium bowl combine cream cheese and butter. Beat with an electric mixer on medium to high speed until fluffy. Gradually add brown sugar, beating for 3 to 4 minutes or until smooth. Stir in tangerine peel and vanilla.