In cold water put 2 tbsp sugar and yeast mix until melted and soft paste with 650 g of flour, remaining sugar, 50 g butter, two eggs, salt and vanilla. Allow 40 minutes to rise. Knead well for five minutes and leave for another 30 minutes to rise again. In a bowl, mix cocoa with 140 g of sugar, ground almonds and a pinch of cinnamon. Roll out the dough into a large rectangle. Grease well with 30 g butter and sprinkle with the cocoa mixture everywhere. Rolled gently tensing much. Greased provoagalen deep dish and put the reel. If it is too big divide it in half and make two rolls in two different courts. Let it rise for about 45 minutes or until doubled in volume. Mix 80 g flour, 160 g sugar, cinnamon and nutmeg. Then add 70 g softened butter rub between your fingers so that you get the crumbs. Beat egg white of hard snow and cover (about 1 cm) well roll with it arrange on egg white crumbs. Put immediately bake in preheated oven at 180C for about 40 minutes.