Defrost the raspberries. Lightly roast ground almonds in a pan without fat, remove and let cool.
Separate eggs. Beat the egg whites until stiff, add 100 g sugar and salt. Stir in egg yolks one after the other. Mix ground almonds, flour, starch and baking powder. Fold into the egg mixture.
Line a baking tray (approx. 32 x 39 cm) with baking paper. Pour the mixture on top and spread evenly. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 10 minutes.
Sprinkle a clean, damp tea towel with sugar. Turn out the sponge cake plate and remove the baking paper. Roll up the sponge plate with the cloth from the long side and let it cool down.
Soak gelatine in cold water. Cut the mango from the stone. Peel the fruit flesh and cut roughly into pieces. Finely puree the raspberries, mango and vanillin sugar with a hand blender. Squeeze 4 sheets of gelatine well and dissolve at low heat.
Mix with 1-2 tablespoons of puree and then stir into the remaining puree.
Spread the puree on the sponge cake plate and refrigerate for about 1 hour. Whip the cream until stiff. Mix cream cheese and 75 g sugar. Squeeze 3 sheets of gelatine well and dissolve at low heat. Mix with 2-3 tbsp. cream and stir into the remaining cream.
Fold in the cream.
Spread the cream cheese cream on the sponge cake, leaving an approx. 1 cm wide rim all around. Roll up the sponge cake from one long side with the help of a tea towel. Chill for about 2 hours.
Caramelize 75 g sugar with 1 tablespoon of water, caramelize whole almonds in it. Take out, spread on a piece of baking paper and let it cool down. Mix lemon juice and icing sugar.
Roughly chop the almonds. Decorate roll with icing and almonds.