Separate the egg yolks from the whites. Beat the whites in a dry container with 4 tbsp sugar, using a mixer, into thick snow. Beat the yolks with the remaining sugar into thick cream. Carefully combine the egg mixtures and gradually add the flour, while stirring nonstop.
Divide the mixture into 2 parts. Bake 2 cake layers in a suitable oven dish. While still warm, soak the layers with sugar syrup. Assemble the cake by placing the first cake layer in a suitable plate and smearing it generously with raspberry jam.
Place the 2nd layer on top of the 1st and smear it well with beaten sour cream. Arrange the raspberry fruits on top and pour on the gelatin, which you've dissolved according to packet directions.
Leave the cake for 2-3 hours in the fridge before serving.