Puree the raspberries, add vanilla sugar and 20 g sugar, mix the cream with cream stiffener and fold in.
Separate the eggs, beat the egg yolks with the remaining sugar to a cream, then add flour and baking powder. Beat the egg white with a pinch of salt until stiff and fold into the egg yolk mixture.
Spread the dough on a baking tray lined with baking paper and bake at 175 C for 15 to 25 minutes. After the baking time roll up the sponge cake in a kitchen towel.
After a quarter of an hour fill the sponge cake with the raspberry mixture and roll it up - spread with cream all around and decorate with berries.