Mix 6 tbsp. milk, pudding powder and 75 g sugar. Boil up the rest of the milk. Stir in pudding powder and simmer for about 1 minute while stirring. Let it cool down, stirring more often
Grease a springform pan (26 cm Ø) and dust with flour. Separate eggs. Stir 375 g butter and 375 g sugar for about 5 minutes until creamy. Stir in the egg yolks one by one. Mix flour and ground almonds, alternating with 3 tbsp. water and stir in briefly. Beat egg white and 1 pinch of salt until stiff. Stir 2/3 beaten egg white into the dough, fold in the rest
Spread 1/3 of the mixture into the mould. Sprinkle 1 tablespoon almond flakes on top. Bake in the preheated oven (electric oven: 175 °C/circulating air: 150 °C/gas: level 2) for about 25 minutes. Remove from the tin. Cool down. 2 more bases eb
Beat 125 g butter in a high mixing bowl for about 5 minutes until foamy. Whip the pudding into the mixture by the spoonful. Spread the cream on 2 bases. Put all the cake layers together. Wrap in foil. Cool overnight. Before serving, roast 2 tablespoons of flaked almonds and allow to cool. Decorate cake with flaked almonds, fruits and icing sugar