For the pumpkin seed roulade, separate the eggs. Beat the egg whites until stiff. Yolks and powdered sugar stir until foamy. Then stir in water, flour, pumpkin seeds and beaten egg whites.
Spread batter on a baking sheet lined with baking paper and bake until golden brown, about 12 minutes.
Whip cream with vanilla sugar until stiff. After cooling, fill with sour cherry jam and whipped cream and roll up the pumpkin seed roulade.
You can also stir some pumpkin seeds into the mixture of the pumpkin seed roulade.