Berry pie

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.