How to cook
In order to create the layer, beat the egg whites with the sugar until they begin to foam, pour in the yolks during the beating process. Finally, add flour and cocoa, one spoon at a time and continue beating. If you like, you can prepare a white layer by adding 4 tbsp of flour without the cocoa.
Pour the mixture into a container with a diameter of about 10 (26 cm) that you've already covered with baking paper. Bake the layer in an oven preheated to 356°F (180 °C). Let the finished layer cool off.
In order to create the parfait, blend the washed raspberries along with the sugar and add the sour cream. Mix well, then separately beat the sweet confectionery cream and pour and mix it carefully into the raspberry mixture.
Prepare the gelatin the usual way - soak it in cold water according to the instructions, heat to pre-boiling point until it dissolves and add it to the parfait.
Place the layer in a paper or plastic container. Pour the raspberry parfait on top and place it in a refrigerator for 4 - 5 hours to solidify. Decorate the top with raspberries liberally.