Serve this well chilled.

Serves 6 to 8.

4 eggs
2/3 cup granulated sugar
2/3 cup grated almonds scant
1/4 cup flour

Filling
5 ounces cream cheese
2/3 cup heavy cream
1 tablespoon confectioners' sugar
2 teaspoons vanilla sugar
Scant 4 cups fresh raspberries

Preheat the oven to 400 degrees F and line a standard-size roasting pan with parchment paper.

Beat eggs and sugar until fluffy and fold in the grated almonds mixed with flour. Stir as little as possible to keep the air in the batter, but it should still be well blended.

Pour into the prepared pan and bake for about 10 minutes. Unmold onto a rack (with the baking paper still on) and let cool under the pan.

Stir together cream cheese, cream, sugar and vanilla sugar to a smooth cream. Pull off the baking paper from the cake and spread with the cheese mixture. Divide the raspberries on top and roll the cake up from the long side. Put in a cold place for a couple of hours.

Sift some confectioners' sugar over the top before serving.