• Preheat oven to 355°F. Line baking sheet with parchment paper. Spray with baking spray and lightly dust with flour. Set aside.
• Spread sliced almonds on a small baking sheet. Spread coconut flakes on a baking sheet. Bake 5-7 minutes until golden in color. Set aside to cool.

Prepare the Swiss Roll-

• Separate egg whites from egg yolks in two bowls. Beat egg whites on high speed for 2 minutes, until whites form soft peaks. Slowly, add sugar and beat another 2 minutes until stiff peaks form.
• Using same whisks, in a different bowl, beat egg yolks and sour cream for 1 minute. Add yolk/sour cream mixture to egg whites and beat on low speed until combined.
• Combine flour and baking powder. Add half the flour to egg mixture. Beat. Add the rest of the flour and beat again. Beat lightly and just enough to incorporate the flour. Don't overbeat.
• Pour mixture into the prepared baking sheet. Bake 12-14 minutes. Check the center of cake for the readiness with a toothpick, it should come out clean.
• Once baked, let cool about a minute and roll cake up into a roulade.

Chocolate Spread-

• Combine the ingredients for the chocolate in a saucepan. Cook over medium heat, stirring frequently until thick and smooth in consistency.  Set aside to cool. 

Prepare the Cream-

• With a mixer, beat the cream cheese until smooth, add sugar and mix until combined. 
• In a separate bowl, beat the whipping cream until peaks form. Combine with cream cheese and sugar, fold in the whipping cream until well combined. 

Assemble Swiss Roll-

• Carefully unroll the cake roll and remove the parchment paper (be sure cake is completely cooled). Spread the chocolate generously over the cake. 
• Add about 2/3 of the cream over the chocolate. 
• Add about half of the toasted almonds. 
• Tightly roll cake into a roll. Coat top and sides of roulade with remaining cream.
• Decorate top of roulade with toasted coconut flakes. 
• Refrigerate cake covered at least 2 hours or overnight.