Beat eggs, powdered sugar, vanilla sugar until foamy, then add water and oil and continue beating. Sift flour with baking powder and stir in.
Grease and crumble a cake tin, pour in the batter and bake at 180 °C for about 20 minutes.
For the filling, whip cream with cream stiffener until stiff. Mix sour cream with jam sugar and stir in the whipped cream.
Put a frame around the sponge cake and pour half of the cream into it and spread it. Then press in the cream puffs and spread the remaining cream on top. Refrigerate for a few hours.
For the raspberry layer, soak gelatine in cold water and squeeze out. Then puree raspberries, stir in powdered sugar and heat. Stir in the gelatine leaves. Let cool and carefully pour over the cake.
Refrigerate the cream puff cake overnight.