Boil 200 ml of milk. Stir pudding powder, 2 tablespoons sugar and 50 ml milk until smooth. Stir into the boiling milk, bring to the boil and simmer for about 1 minute. Remove from the heat, pour into a bowl and cover with foil.
Leave the pudding to cool for at least 2 hours.
Chop dark chocolate. Melt 175 g butter and chopped chocolate in a pot. Beat the eggs and 150 g sugar until creamy with the whisk of the hand mixer. Stir the butter and chocolate mixture into the egg mixture.
Mix flour and almonds and stir in. Carefully fold 150 g berries into the dough.
Pour the dough into a greased springform pan (20 cm Ø), dust with flour and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for about 1 hour. Remove and let cool on a cake rack for about 45 minutes.
Turn out of the mould and let it cool down.
Whip 250 g butter and icing sugar with the whisk of the hand mixer until creamy white. Stir in the pudding bit by bit. Pour cream into a piping bag with perforated spout (12 mm Ø).
Cut the cake twice horizontally into 3 equally thick layers. Spray approx. 1/3 of the cream onto the lower cake base in a star-shaped pattern. Place the middle cake base on top and press down lightly. Layer the rest of the cream and the cake base in the same way, chill for approx. 45 minutes.
Remove small rolls from the milk chocolate with the help of a peeler. Carefully mix the remaining berries with jam. Spread the chocolate rolls and berries in the middle of the cake and arrange them.