Start with the preparation of the sponge cake. Take a high-sided bowl and place the eggs inside it together with the sugar, salt and vanilla; whip the ingredients, with the help of the electric whisk, at high speed for at least 15/20 minutes. The result will be a firm and compact compound.

Sift the flour and add it to the mixture a little at a time, in two stages.

Mix the ingredients with the help of a spatula, making movements from the bottom upwards slowly, being careful not to dismantle the eggs.

Retrieve a springform pan, grease it and flour it completely.

Pour the mixture into it.

Place the mold in the oven and bake in a static oven at 180 ° for 35/40 minutes.

After this time, remove the pan from the oven and wait for the sponge cake to cool completely before removing it from the mold; then, with the help of a knife, divide it into 3 discs of equal thickness.

At this point prepare the Raffaello cream: take the cream (set aside 1 tablespoon which will later be served with the chocolate) and whip it until stiff with an electric whisk, at high speed, together with half the icing sugar and a pinch of fine salt. .

Continue to whip the ingredients until you get a fluffy and smooth cream.

Take a bowl and whip the mascarpone together with the remaining part of the icing sugar at medium speed.

At this point, melt the white chocolate in a bain-marie together with a drop of milk and the previously kept spoonful of cream. Leave to cool.

Combine the mascarpone with the whipped cream and mix from the bottom up with a spatula.

Also add the chilled chocolate and continue mixing.

Chop the almonds, with the help of an electric blender, and add 2 tablespoons to the cream obtained; in the same way also add 2 tablespoons of coconut flour. Gently mix and cover the bowl with cling film until used.

Pour 150 ml of milk together with 20 g of powdered sugar into a small bowl, and mix to make it melt completely: brush the 3 discs of sponge cake with this obtained syrup with a kitchen brush.

At this point, retrieve the Raffaello cream and insert it, with the help of a spatula, inside a piping bag. Place the first disc on a serving dish and start distributing the cream on its surface.

Continue in this way until the sponge cake is completely covered.

Place the second disc and repeat the previous operation.

Complete with the third disc. Now cover both the top and sides with the cream and spread it evenly with the help of the smooth side of a knife blade.

Sprinkle the coconut flour on top of the cake with a spoon.

At this point, form small balls with the remaining cream and a little coconut flour.

Finish the balls with your hands and place them on the cake as a final decoration together with the chopped almonds and a mint leaf. Place the Raffaello cake in the refrigerator for at least 2 hours before serving.