Raffaello cake by Aisha's cooking

RECIPE

1. In a mixing bowl, place the white chocolate and pour the heated heavy cream. Whisk well until combines and smooth, cover with plastic wrap and keep in the fridge for 5-6 hours.

2. Grease and line the large pan with parchment paper. Set aside. 

3. In a large mixing bowl add the eggs and sugar and whisk well until incorporated. Place the bowl (make sure it's heatproof) over a pan with simmering water whisking until 60 degrees. Then pour the mixture into a bowl of a stand mixer, gradually add the half of the shredded coconut, almond powder, pinch of salt and vanilla (optional). 

4. Remove the bowl from the mixer and add the remaining shredded coconut and almond powder.  Mix well until combined.

5. Pour and spread the batter into the prepared pan and bake for 8-10 minutes or until lightly golden. (If you don't have large pan, divide the batter into 2 and bake in a 2 separate pans). Remove from the oven and let to cool. 

6. Meanwhile, remove the cream filling from the fridge and mix well with the hand mixer until smooth and fluffy.