Separate eggs. Beat the egg whites with 4 tablespoons of cold water and salt with the whisk of the hand mixer until stiff, adding sugar and vanilla sugar at the end. Stir in 4 egg yolks one after the other. Mix flour, baking powder and cocoa, sieve onto the egg mixture and fold in. Line a baking tray (approx. 32 x 39 cm) with baking paper. Spread the mixture evenly on top. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 10 minutes
Remove the tray from the oven, turn the sponge cake onto a tea towel, carefully peel off the baking paper. Roll up from one long side with the tea towel, let it cool down for about 1 hour
Put the cream and milk into a high mixing bowl, add the pudding powder and whisk until creamy for about 1 minute. Fill 2-3 tbsp. of the filling into a freezer bag. Unroll the sponge cake plate, spread the rest of the filling evenly on top. Cut the sponge cake lengthwise into 8 approx. 4 cm wide strips. Roll each strip 3-4 times from one side, fold in once from the other side. Cut off the tip of the freezer bag and spray two dots on each folded side (as eyes). Place chocolate sprinkles on top. Cut a string of fruit gum into small pieces and stick it into the folded side "as feelers". Cut the remaining fruit gum strings in half and arrange them on plates as a "race track", place sponge snails on top
Waiting time approx. 1 hour