Heat the oven to 200 C. Separate the egg whites from the yolks. Egg whites are broken down into the snow with the cold water. Sugar and vanilla sugar to sprinkle a little bit by beating continuously. Yolks are broken with a fork and add a trickle, as of now stirring with a wooden spoon. Mix the flour, starch, lemon zest and baking powder, sprinkle in the snow egg and mix. The dough is poured into a large rectangular pan, covered with baking paper and bake for 15 minutes. Clean cloth sprinkled with plenty of sugar, hot base turns on immediately and it rolled up. Allow to cool. Filling: Boil wine, optional sweetened, thickened with starch. Add the pineapple, cut into pieces. Cream mix with catch and caramel-vanilla sugar. 4 tbsp of cream is smeared on the inside of the base. Spread wine cream. Distribute the remaining cream. Raspberries are arranged on the inner edge, so that they are in the center of the roll. Rolls up. Frosting: Several tablespoons powdered sugar mixed with lemon juice until thick porridge. Put it in a bag with a small hole and extruded lines. In another wet glaze coating sugar flowers. Decorate optional and leave a few hours in the refrigerator.