Separate eggs. Beat the egg whites, 1 packet of vanillin sugar and 100 g sugar with the whisks of the hand mixer until stiff. Stir in egg yolks. Carefully fold in starch, flour and cocoa. Line the bottom of a springform pan (26 cm Ø) with baking paper.
Fill in the sponge mixture and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 12-15 minutes. Take out, turn onto a cake rack, remove baking paper, let the base cool down.
Mix mascarpone and 75 g sugar. Whip the cream with the whisks of the hand mixer until stiff, allowing the cream setting agent to trickle in. Fill approx. 25 g whipped cream into a piping bag with a small perforated spout and chill.
Fold the remaining cream into the mascarpone. Crumble 75 g cinnamon stars. Chop the chocolate, melt over a warm water bath.
Cut the sponge twice horizontally. Place the lower base on a plate and spread with 75 g jam. Mix 400 g mascarpone cream with the cinnamon star crumbs and spread on the jam.
Place the second base on top and spread with the rest of the jam. Mix espresso powder with 1 tbsp. water. Mix remaining mascarpone cream with liquid chocolate and espresso. Spread 1/3 of the chocolate cream on the jam, place the last cake layer on top.
Coat the cake with the remaining chocolate cream. Chill for about 1 hour.
Decorate the cake with cream, raspberries and chocolate rolls. Dust with cocoa and press the remaining cinnamon stars onto the edge of the cake.