Beat butter and sugar until white and fluffy. Add one egg yolk at a time and mix well between each yolk. Combine flour, cocoa powder, baking powder and vanilla sugar in a separate bowl.
Stir about 1/3 of the flour mixture into the butter/sugar mixture. Then add half of the milk. Continue to stir in another 1/3 of the flour mixture, then the rest of the milk, then the rest of the flour mixture.
Line the bottom of two 22cm cake tins with parchment paper. Divide the batter evenly into the two shapes. There is little dough, so you should try to even out the dough as much as possible. If you don’t have two shapes, you can remove half of the dough and set it aside. You do the same with meringue, so you fry the last cake base with meringue after you finish baking the first one.
Prepare the meringue by whisking the egg whites with the salt and about 30 grams of sugar until it begins to foam. Add a little and a little sugar while whisking on medium speed. Feel free to spend a few minutes on the process where you add the sugar. Continue whisking at high speed until the sugar is dissolved and the meringue is glossy and stiff. Spread the meringue on the chocolate base.
Bake the cake base on the bottom rack, 175 degrees above/below heat, for about 25 minutes until the meringue is lightly browned. Cool the cakes on a wire rack. When the cakes are at room temperature, you can dispose of the filling.
Whip a soft cream of whipped cream, vanilla sugar and icing sugar.
Place a cake base on a cake pan. Spread the vanilla cream over the base. Place on the other pie shell. Spread the whipped cream on top of the cake. Garnish the cake with fresh berries and coarsely chopped chocolate. If you have unsprayed edible flowers in the garden, such as mother-in-law or strawberry flower, you can use them as decoration.
This cake must be consumed within an hour of assembly so that the meringue remains crispy and good.