Mix the ingredients for the shortcrust pastry with a dough hook until you have a smooth dough, then bake in a preheated oven at 180 °C (top and bottom heat) for about 30 minutes.

Cook milk with sugar and pudding powder to make a pudding and stir into the finished, still hot pudding sour cream. Fold in 440g of the berries and spread over the cake.

Bake again at 180 °C for 25 minutes.

Let the cake cool and decorate with berries.