1. Preheat the oven to 180°C.

2. Grease a baking pan and sprinkle with almond flour.

3. In a bowl, mix together the almond flour, brown sugar, and buckwheat flour.

4. Add the eggs and mix well until smooth.

5. Pour the batter into the prepared baking pan and smooth it out.

6. Evenly distribute the berries on top of the batter.

7. Bake in the preheated oven for about 30-35 minutes, until the cake is golden brown.

8. While the cake is cooling, prepare the instant vanilla pudding according to the instructions.

9. Whip the heavy cream until stiff peaks form, then fold it into the cooled pudding.

10. Garnish the berry cake with the pudding-cream mixture.

11. Decorate with fresh strawberries and serve.