Preheat the oven to 180 C.
Line an 18 cm mold with baking paper.
Whip egg yolks with sugar. One egg yolk develops a fine and frothy mass, add sifted flour, baking powder, cocoa and combine. Then set the mixture aside.
Whisk the egg whites with a pinch of salt till it forms a solid snow.
Combine the egg yolk mixture with the beaten egg whites, and then use a spatula to combine these two masses.
Pour the mixture into the mold. Hit the mold several times from the work surface to let the air out. Then place the mold on the baking sheet.
Bake biscuits for 25 to 30 minutes. After 25 minutes, use a toothpick to check if the biscuits are ready.
Allow the biscuit to cool completely, then cut into three parts.
Whip the sweet cream, then add condensed milk, and vanilla extract to the cream. Then mix everything again. Finally, add the almond sauce and combine with the cream using a spatula.
Fold the cake, then a layer of biscuits and a layer of cream. The layer of biscuits should comes at the end.
Prepare the ganache. Start by heating the sweet cream, add the chocolate to the hot sweet cream. Leave for 1 minute, then stir with a spatula.
Leave the ganache in the fridge for 10 minutes.
Stir the ganache after cooling and apply over the surface of the cake.
Coat the cake with coconut and sprinkle with pieces of almonds.