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Place in a large saucepan the finely sieved fresh farmer's cheese, raw eggs, fresh unsalted butter, and very fresh sour cream. Set on top of the stove stirring constantly with a wooden spatula so the mixture does not burn.
As soon as the cheese begins to boil, immediately remove it from the fire, set on ice and stir until it is completely cool.
Add ground Sugar with vanilla bean, blanched almonds, and currants. Mix everything thoroughly, pile into a large mold with a napkin, and add weights.
Soak cheesecloth in water, squeeze it dry, and line the flowerpot with it. Pour the mixture in, and cover with cheesecloth. Place a dessert or salad plate on top of the flowerpot and weight it with a heavy object. Put it in a bowl in the refrigerator overnight.
To serve, unmold onto a plate, remover the cheesecloth, and decorate the top and the plate with fresh flowers. Serve with a sauce made from raspberries and blackberries.