| (Cake) | |
| Eggs | 5 |
| Sugar | 1 cup |
| Flour | 3/4 cups |
| Almond Extract | 1 teaspoon |
| (Cream) | |
| Cream Cheese; Room Temperature | 16 ounces |
| Unsalted Butter; Softened | 1 cup |
| Condensed Milk | 10 ounces |
| Coconut Flakes | 1/2 cups |
| Instant Dry Milk | 1/4 cups |
| (Soaking) | |
| Milk | 1/2 cups |
| Condensed Milk | 2 tablespoons |
| (Decorations) | |
| Crushed Toasted Almonds | 1 cup |
| Crushed Vanilla Wafers | 1/2 cups |
| Coconut Flakes | 1 cup |
| Raffaello Candies | 12 |
(cake)
Preheat oven to 350F.
Beat 5 eggs (no need to separate them) with almond extract and sugar, until it’s three times in volume.
Using a spatula, fold in flour by thirds; be very gentle with dough, so you don't over mix it and lose the fluffiness.
For readiness. If the cake is baked, dough should not stick to the toothpick.
(cream)
Beat softened cream cheese with butter and condensed milk.
Add coconut flakes and dry milk, beat until it's well combined.
Assemble cake
In a small bowl, combine milk together with condensed milk and set it aside.
Slice baked cake into three pieces. Soak each piece with the milk mixture.
The easiest way to soak is to spread an equal amount of liquid over the cake, you can use a brush or a spoon.
Apply cream to each cake piece, cover crushed almonds and wafers. Repeat with the other slice.
Decorate the outside of the cake with remaining cream, candies and coconut flakes or as you wish.