Preheat the oven to 180 °C (350 °F). Grind pumpkin seeds into a flour. Se- parate the eggs. Beat the egg whites until stiff. Beat the egg yolks with the different types of sugar until pale and add the pumpkin oil while beating. Mix the flour, pumpkin flour and baking powder and add to the yolks. Mix with a hand mixer until smooth. In three stages, fold in the egg whites with a spatula. Line a baking tray with parchment paper. Spread out the batter evenly and bake for about 13 minutes.
Spread out a clean kitchen towel on the work surface. Flip the baked sponge upside down onto a kitchen towel, peel off the parchment paper and use the towel to roll it lengthwise into a roll. Allow to cool.
Bring 300 ml milk to a boil. Mix 50 ml milk with starch, sugar, egg yolks and vanilla paste until smooth. Stirring constantly, pour in the egg mixture and cook until it thickens. Remove from heat and add pieces of butter. Cover the filling with plastic wrap in direct contact and allow to cool.
Whisk the cooled filling with a hand mixer until smooth. While mixing, add the mascarpone cheese, finally add the raspberries and mix quickly with a hand mixer.
Roll out the cooled sponge and coat 3⁄4 of it with the filling. Using a kitchen towel, roll the sponge tightly into a roll. Wrap the roll cake in plastic foil and refrigerate for a couple of hours to set the filling, then decorate as desired.