Preheat oven to 350°F. Using a stand or hand mixer, beat the eggs with 1 cup of sugar until the mixture doubles in volume.
Using a spatula, fold the flour into the egg mixture in thirds. Be extra careful not to over mix the dough.
Spread the dough onto a baking sheet (10" X 15" is the perfect side) lined with parchment paper. Bake for 12 minutes.
Remove the cake from the oven and place a kitchen towel over it. Flip the baking sheet over and carefully roll the cake into a spiral starting with the shorter side. Let the roll cool at room temperature. Remove towel and parchment paper.
Gather your ingredients for the cake cream.
With a stand mixer or hand mixer, whisk the butter with 1 cup of sugar until it's completely smooth. Add the almond extract and beat to combine.
Next, add in the cream cheese, continuing to whisk the mixture until it's perfectly creamy. In a separate dish, whip the heavy whipping cream until it forms stiff peaks.
Little by little, add the whipped cream to the butter and cream cheese mixture.
Spread the cream on the inside of the sponge cake. Next, sprinkle on the almonds, half of the coconut flakes, and the wafer pieces.
Roll up the cake as tightly as you can without breaking it. Frost it with the remainder of the cream. Sprinkle the rest of the coconut flakes on top of the roll and decorate the top with Ferrero Raffaello candies as you wish.
Keep the cake refrigerated until you're ready to serve it. Slice and enjoy!