Preheat the oven to 325 and grease and a spring form pan.
Beat the eggs and the sugar until light and frothy.
Sift the flour and baking powder over the egg mixture and blend together quickly with a spoon. Don't overmix!
Pour the mixture into the spring form pan and bake for about 35 minutes, until the center is firm.
Cool completely before removing the sides of the spring form pan.
While it is cooling make the pudding with only 1 cup of milk, instead of the two called for on the box. It will be very thick! Let the pudding cool.
Once the cake is cool cut it into 3 more or less equal layers. A wire cake lever is very useful for this.
Put each of the three layers of the cake on separate plates. Drizzle with the juice from the peach can. Use up all the juice!
Mix about 2/3 of the peaches in the can with the cooled pudding, and crush with a fork. Use the mixture to top one of the layers.
Whip the cream.
Crush 2/3 of the strawberries and mix with 1/3 of the whipped cream. Use this mixture to top another cake layer.
Stack the cake layers together with the peach layer on the bottom. Frost the cake with the remainder of the whipped cream, and decorate with the remaining strawberries and blueberries.