1. Preheat the oven to 390°F (200°C). Grease a 9 inches (23cm) pie dish* lightly and set aside.

2. For the milk mixture add the milk, heavy cream, eggs, egg yolk, vanilla extract, and cardamom to a large bowl and mix until well combined. Place in the fridge until needed.

3. For the pie base melt the butter. Brush the filo dough sheets with the melted butter (it’s best to work with one sheet at a time and keep the rest under a damp kitchen towel). Crumple the filo dough sheet, starting at one of the longer sides to create a long rope that looks ruffled. Wrap into a coil and place in the center of the pie dish. The filo dough sheet can break here and there, that’s fine. Just don’t press it together too much. Repeat the crumpling and place the ruffled filo dough around the piece you already placed in the pie dish. Continue with the remaining filo dough and place it in the pie dish to create something that could be described as a ruffled filo dough spiral ;)

4. Place about half of the berries on top of the filo dough ruffles and sprinkle with the brown sugar. Bake for about 20 Minutes – the top of the filo dough should have browned nicely. Take it out of the oven.

5. Reduce the temperature of the oven to 350°F (180°C). Pour the milk mixture over the filo dough, add more berries on top, and bake another 20-25 Minutes at the reduced temperature. The cake should be nicely browned on top and the berries should be soft. Take it out of the oven and let cool down. Serve slightly warm or completely cooled. Dust with some confectioner’s sugar (optional) and serve with some ice cream or vanilla custard.