For the Raffaello cake, bring the whipped cream to the boil and melt the white chocolate in it. Put the mixture in the refrigerator overnight.
Cream butter and sugar, gradually stir in eggs. Mix baking powder and flour and fold into the mixture with the almonds.
Bake in a greased and floured springform pan for 40 minutes at 170 degrees. Mix the cooled whipped cream mixture until creamy.
Fill the cooled sponge cake with it and coat. Sprinkle coconut flakes on the top and decorate with Raffaello balls.
Sprinkle the edge of the Raffaello cake with hazelnut brittle if desired.
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