Soak gelatine in cold water. Wash, clean and puree the strawberries (hand blender). Stir in 2 tablespoons of sugar and vanilla sugar. Squeeze out the gelatine, dissolve over low heat. Stir in 3 tablespoons of puree, then stir into the rest of the puree. Place in the refrigerator until the mixture gels.
In the meantime, preheat the oven to 180 degrees circulating air.
Separate the eggs, beat the egg yolks and 25 g sugar until creamy. Beat the egg white and salt until stiff, sprinkling in 25 g of sugar. Pour on the egg yolk mixture, sieve the flour on top and fold everything in carefully.
Spread on a baking sheet lined with baking paper (approx. 35 x 40 cm) and bake for approx. 10 - 12 minutes.
Turn out onto a damp tea towel, peel off the baking paper and allow to cool.
Whip the cream with the cream stabilizer until creamy and fold into the puree. Divide the sponge cake crosswise (wide side) in half and spread the strawberry cream on the two halves. Roll up each piece from the broad side and then refrigerate the two rolls for about 1 hour.
Before serving, cut each roll into 3 - 4 parts - depending on how big you want the pieces - dust with powdered sugar and decorate with cream dots, chocolate flakes and strawberry pieces.
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