Christmas tangerine cake

3- Fold the tangerines, except for a few for decoration, and 60 g brittle into the cream. Pour cream onto the base and smooth it out. Place the second base on top and press down a little. Chill for about 4 hours. Roast the almond flakes in a pan without fat until golden brown and allow to cool. Beat 200 g of cream until stiff. Remove the cake from the ring and spread it with the cream. Cut 50 g speculoos in half diagonally. Decorate the cake with speculoos and tangerines. Sprinkle with flaked almonds and 40 g brittle. Dust with powdered sugar. Waiting time: 5 hours