Put the rice cakes in a plastic bag and mash (mince). Mix the rock sugar with some chocolate sprinkles. Beat the cream with the vanilla sugar, cream stiffener, a pinch of salt and the sugar until stiff.
Line a springform pan with baking paper, put half of the crushed rice waffles and about half of the streusel-rock candy mixture and half of the whipped cream in the baking pan, then add the remaining waffle crumbs, streusel-rock candy mixture and whipped cream, now all with one Mix the fork together, smooth it out and sprinkle with chocolate sprinkles.
Now put in the freezer for 3-5 hours, approx. 20 minutes before consumption.