The products necessary for the preparation of the dough is better to measure and weigh in advance.
Sift flour with cocoa and baking powder, mix with sugar and vanilla sugar.
Put the flour mixture, yolks and butter cut into pieces, in a combine (blender) and punch in pulse mode until a wet crumb is formed, which will gather slightly in lumps if it turns out dry (it all depends on the density of flour, which in all regions is different), add a couple of tablespoons of ice water.
Collect the dough into a ball and divide it into 2 parts 60% and 40%. Place the smaller part in the freezer.
The greater part distributed in the form of 28х20 cm, the bottom of which lay a baking paper. Put the form with the test for 30 minutes in the refrigerator.
Bake the chilled cake in a preheated 190*C oven for about 20 minutes. Focus on your oven!
The cream is an airy pudding:
Egg whites beat with powdered sugar until stable soft peaks, enter the pudding (powder), beat again at low speed, add the oil and mix with a spatula by folding from bottom to top and in a circle.
Spread the cream over the entire surface of the baked cake and slightly drown frozen berries in it. (in no case do not defrost them!)
Grate a smaller frozen piece of dough and evenly cover the whole cake with crumbs.
Bake in a preheated 190*C oven for 30-40 minutes. Focus on your oven!
Let the cake cool. Free from the mold and cut into portions. Sprinkle with powdered sugar.