Preheat oven to 325°F. Separate eggs. Beat egg whites with a third of the sugar until stiff. Beat egg yolks with remaining sugar and water until creamy. Combine egg mixtures. Mix flour with cornstarch and baking powder and sift into the egg mousse; stir in with whisk. Cover base of springform pan with parchment paper. Pour in mixture and smooth it out. Bake for approx. 15 to 18 minutes. Remove from oven and let cool.
Sprinkle gelatin packets over 1/2 cup of water in small saucepan; let stand 1 min. Cook on low heat 3 minutes or until gelatin is completely dissolved, stirring constantly; set aside.
Purée 2 1/2 cups of Wild Blueberries. Add 1/2 cup of purée to slightly cooled gelatin mixture and combine throughly. Add cassis and remaining purée to gelatin mixture. Refrigerate until it begins to set. Whip cream in medium bowl and gradually add sugar; beat until stiff peaks form. Fold blueberry gelatin mixture into whipped cream and then add the rest of the Wild 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. Preparation Time: Approximately 40 minutes, plus thaw and cooling time. Serves 12.
Nutritional Information per Serving
298 calories, 16g fat, 35g carbohydrates, 4g protein, 75mg sodium, 90mg cholesterol