Rice Cake

For the rice cake, peel and fillet the tangerines. Chop the chocolate and melt in a water bath.

Crumble rice cakes and stir in. Place mixture in portions on baking paper, flatten and refrigerate.

Mix Philadelphia with creme fraiche and vanilla pulp until smooth. Spread jam on the set rice cake layers.

Spread Philadelphia cream on top, garnish with tangerine fillets and serve the rice cake sprinkled with coconut flakes.

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