Raffaello Cake

After i  uploaded the video on my story yesterday i got literally 100s of msgs asking for the recipe, so had to type it out asap😘
This makes a cake weighing approximately 1kg. U will have to follow my basic vanilla sponge cake recipe posted previously .
For the white chocolate ganache ..  melt 500 gms chopped white chocolate compound , along with 200 gm whipping cream ( ive used tropolite) … melt in the microwave for 30 second intervals till melted or melt using double boiler method.
Keep the ganache in the freezer for 15-20 mins . You will notice that the colour and texture will have changed. Now beat this ganache for 5 mins at high speed till light and fluffy . You will see that the colour has also lightened from yellow to white. Your ganache is ready.
In a bowl mix 1 cup water and 2 tbsp coconut milk powder .
Cut the sponge into 3 or 4 layers . On the first layer of sponge , brush the coconut milk generously , apply the ganache , sprinkle some desiccated coconut and chopped almond ( ive used almond with skin, u can remove the skin if u wish as raffaello is stuffed with a peeled almond) repeat the same with the other layers of sponge . Apply the ganache on all sides and cover with desicated coconut . Decorate with chopped almonds , ganache and raffaellos . Let the cake rest in your fridge for 4 hrs atleast . Then remove from the fridge and eat after its in room temperature for half hour.