Berry Cake - cooking recipe

Ingredients

4 None eggs, separated
1 1/4 cups sugar + 3 tbsp
2 tsp vanilla extract
3/4 cup all-purpose flour
1/3 cup cornstarch
1 tsp baking powder
1 1/3 cups cream cheese
1 cup sour cream
2 None lemons, juiced
2 tbsp powdered gelatin, bloomed in cold water
1 2/3 cups heavy cream
3 tbsp lemon curd
1 1/4 lb frozen mixed berries, thawed
5 tbsp strawberry juice
1 1/3 cups sliced almonds, toasted

Preparation

Preheat oven to 325\u00b0F. Grease a 10 inch springform pan. Beat egg whites and 3 tbsp cold water until stiff, gradually adding 1/2 cup sugar and 1 tsp vanilla extract. Beat in egg yolks, 1 at a time. Sift and fold in flour, cornstarch and baking powder. Transfer to prepared pan, smooth surface and bake for 30 mins, or until a skewer comes out clean. Let cool for 1 hour.
Meanwhile, mix cream cheese, sour cream, lemon juice, 3/4 cup sugar and remaining vanilla extract. Mix 4 tbsp cream cheese mixture with 1 tbsp bloomed gelatin and gently heat until gelatin melts. Combine with remaining mixture. Whip 3/4 cup cream to stiff peaks. Fold in. Set aside.
Remove cake from pan. Cut in 1/2 horizontally. Place bottom 1/2 on a cake plate and surround with a cake ring. Brush lemon curd over top then cover with cream cheese mixture. Gently press remaining cake 1/2 on top. Chill for 1 hour.
Spread berries over cake. Heat 5 tbsp strawberry juice and remaining sugar, stirring, until sugar has dissolved. Add remaining gelatin and stir until melted. Chill until mixture begins to gel. Spread over berries and chill for 30 mins.
Remove cake from cake ring. Whip remaining cream to stiff peaks. Spread around edge of cake and press almonds into whipped cream.