Beat 4 eggs with 1 cup sugar until you get a fluffy cream. Add 1 cup flour, 1 baking powder and 2 vanillas. You're going to get a dough slightly thicker than cake dough. Pour it into a 7″ (18 cm) cake form with a ring and bake in a preheated 320°F (160 °C) oven until dry on the inside. You're going to get a layer kind of like for meringues - crunchy and sweet.
Heat 2/3 cup (150 ml) of milk with 4 tbsp sugar and once the sugar melts, pour it generously all over the cake. In the same container, add another 1 2/3 cups (400 ml) milk and the rest of the sugar and make the vanilla cream.
Beat 1 2/3 cups (400 g) sour cream with sugar to taste (it needs to be at room temperature) and add the cream on top. Finally, add the gelatin that's been dissolved in a water bath to prevent it from running when you remove the ring.
Sprinkle generously with coconut flakes and add Raffaello bonbons for decoration if desired. Leave it in the fridge for 2 hours to harden. Bon appetit!