For the blackberry mousse cake, beat the powdered sugar, vanilla sugar, yolks, sugar and water until thick and fluffy, then gradually stir in the milk and flour mixed with baking powder.
Pour into a greased and floured rectangular baking pan and bake at 200 °C for about 15 minutes until very light. Meanwhile, for the topping, beat the egg whites until very stiff.
Add the sugar and vanilla sugar and continue beating until firm, then add the blackberries. Spread on the pre-baked base, spread and smooth. Bake in the oven at 210 °C until it has a nice color.
Preparation Tip:
Instead of blackberry meringue, you can also make a meringue with other fruits, but it should always be something tart.
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