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1
Preheat oven to 350 degrees and butter two cake pans. Mix in a large bowl the flour, salt, baking soda and ginger. Mix in a smaller separate bowl the softened butter, sugar, oil, eggs and almond extract with a good whisk to blend. Pour the wet ingredients into the flour mixture and blend well, but DO NOT BEAT, as this would make the cake tough. Set aside.
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2
Pour the beaten egg yolks for the lemon curd into a small, non-stick pot, add sugar, 4 TBSP softened butter, lemon juice and zest and stir well. Cook gently on medium low heat to melt the butter, then turn it up to medium and cook until it simmers gently, whisking to keep the ingredients moving and well-blended. When the mix starts to bubble a little and will coat the back of a spoon, it's done. Take off the heat and place the small pot in a bowl with a little ice to cool.
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3
Mash together the cream cheese, powdered sugar, almond extract and butter, in a separate bowl and stir until smooth and well-blended.
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4
Pour 1/4 of the cake mix into each of the two buttered baking pans and bake on 350 for 7-10 minutes (according to your particular oven), but watch the cakes because they will be thin, so they will cook quickly. When they have turned light golden and a little bubbly-looking on top, with slightly browned edges, they're done. Run a knife around the edge and take each layer out with a wide metal spatula. Set between wax paper layers to cool.
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5
When layers are completely cooled: Layer 1: spread on 1/2 the thickened lemon curd. Layer 2: spread on 1/2 the cream cheese frosting and cover with fresh blackberries/blueberries/raspberries. Layer 3: spread other 1/2 of the thickened lemon curd (reserving a TBSP for a decorative topping). Layer 4 (top): Spread the rest of the cream cheese frosting, top with the TBSP of reserved lemon curd and 3 berries, then the rest of the berries. Serve warm. Between serving store the cake in the fridge to keep the frosting solid and the berries firm, cover with foil.
