Berry pie

Name: berry pie
Total time: 40 min
Yield: 6
Ingredients: 1 vanilla bean; 100 milliliters milk; 4 egg; 275 gram sugar; 175 gram flour; 2 teaspoon baking powder; 1 teaspoon cardamom powder; 0.5 teaspoon cinnamon powder; 0.5 teaspoon nutmeg powder; 1 mespoint ginger powder (djahé); 100 gram currant; 1 pot forest fruit jam for the filling; 400 milliliters whipped cream for the filling; 200 milliliters Greek yoghurt for the filling; 200 milliliters Turkish yogurt for the filling; 2 tablespoon sugar for the filling; 400 gram blueberry for the filling

Ingredients

Directions

Cut open the vanilla pod and scrape out the marrow. Preheat the oven to 170 ° C. Heat the milk with vanilla juice and allow to cool slightly.
Put baking paper on the bottom of the spring form. Form a high collar of baking paper around the mold and tie it with kitchen rope.
Beat the eggs with the sugar in 5 minutes to a light and airy cream.
Stir the milk through the egg mixture. Transfer flour, baking powder and spices and pour the batter into the mold.
Fry the bottom in 50-60 minutes until golden brown and done. Let cool on the cake rack.
Heat the jam without cooking. Beat the whipped cream. Beat the yoghurt and sugar through to a spreadable mass.
Cut the cake base horizontally into 3 equal parts. Spread 2 layers with a thin layer of cream mixture with a layer of jam and a layer of blueberries.
Stack the three layers together and cover the upper with jam. Brush the side of the cake with a thick layer of the whipped yoghurt mixture. Start at the bottom and pull thick ridges in the cream with the back of a spoon or palette knife. Also iron the top with whipped cream yogurt mixture.
Place a layer of blueberries next to each other and decorate with twigs of currants.