Directions:

Preparation:

Preheat oven to 325 F (160 C)

Separate eggs. Beat egg whites with a third of the sugar until stiff. Beat egg yolks with remaining sugar and water until creamy. Add beaten egg white. Mix flour with cornstarch and baking powder and sift into the egg mousse. Stir in with whisk. Cover base of a 10-inch springform pan with parchment paper. Pour in mixture and smooth it out. Bake for approx. 15-18 min. Remove from oven and let cool.

Thaw wild blueberries.

Sprinkle gelatin packets over 1/2 cup of water in small saucepan; let stand 1 min. Cook on low heat 3 min. or until gelatin is completely dissolved, stirring constantly; set aside.

Puree 2 1/2 cups of blueberries with cassis. Add 1/2 cup of puree to slightly cooled gelatin mixture, then add remaining puree and cassis mixture to gelatin mixture. Mix well. Refrigerate until it begins to set.

Whip the cream, gradually adding the sugar. Whip till soft peaks form. Fold whipped cream into blueberry gelatin mixture and then add the rest of the blueberries.

Run a knife around the edge of the cake base layer, but do not take off springform ring. Top the cake layer with the blueberry-cream layer, spreading evenly. Refrigerate the cake for 3-4 hours.

Carefully loosen the cake from the springform pan with a hot, wet knife. Remove the pan ring and transfer the cake to a cake plate. Crumble the meringue cookies and sprinkle them over the top before serving.

Serving Size: Makes 12 Servings