A cake recipe for all foodies:
Crumble the gingerbread and cover the bottom of the dessert baking dish with it to the thickness of a finger. Drizzle with kirsch. Whip the cream, sweeten with vanilla sugar. Stir the curd and vanilla yogurt into the whipped cream. Spread the mixture on the gingerbread layer. Cover with the frozen wild berries and leave to cool for 2 hours.