Instructions

for the filling

Sprinkle gelatin over water in small bowl and let sit until gelatin softens, about 5 minutes. Microwave until mixture is bubbling around edges and gelatin dissolves, 15 to 30 seconds. Using stand mixer fitted with whisk, whip cream and vanilla on medium-low speed until foamy, about 1 minute. Increase speed to medium-high and whip until soft peaks form, about 2 minutes. Add gelatin mixture and whip until stiff peaks form, about 1 minute.
Whisk lemon curd in large metal bowl to loosen. Gently fold whipped cream mixture into lemon curd. Refrigerate whipped cream filling for at least 1½ hours or up to 3 hours. (Filling may look slightly curdled before assembling cake.)

for the cake

Meanwhile, adjust oven rack to middle position and heat oven to 325 degrees. Grease 2 light-colored 9-inch round cake pans, line with parchment paper, grease parchment, and flour pans.
Beat milk, yolks, and vanilla together with fork in 2-cup liquid measuring cup. Using stand mixer fitted with paddle, mix flour, sugar, baking powder, and salt on low speed until combined, about 5 seconds. Add butter, 1 piece at a time, and mix until only pea-size pieces remain, about 1 minute. Add half of milk mixture, increase speed to medium-high, and beat until light and fluffy, about 1 minute. Reduce speed to medium-low, add remaining milk mixture, and beat until incorporated, about 30 seconds (mixture may look curdled). Give batter final stir by hand. Divide batter evenly between prepared pans and spread into even layer using small offset spatula.

for the meringue

Using clean, dry mixer bowl and whisk, whip egg whites and cream of tartar on medium-low speed until foamy, about 1 minute. Increase speed to medium-high and whip whites to soft, billowy mounds, 1 to 3 minutes. Gradually add sugar and whip until glossy, stiff peaks form, 3 to 5 minutes. Add vanilla and whip until incorporated.
Divide meringue evenly between cake pans and spread evenly over cake batter to edges of pan. Use back of spoon to create peaks in meringue. Sprinkle meringue with almonds. Bake cakes until meringue is golden and has pulled away from sides of pan, 50 to 55 minutes, switching and rotating pans halfway through baking. Let cakes cool completely in pans on wire rack. (Cakes can be baked up to 24 hours in advance and stored, uncovered, in pans at room temperature.)
To finish filling, 10 minutes before assembling cake, combine raspberries, liqueur, and sugar in bowl and let sit, stirring occasionally.
Gently remove cakes from pans, discarding parchment. Place 1 cake layer on platter, meringue side up. Spread half of whipped cream filling evenly over top of meringue. Using slotted spoon, spoon raspberries evenly over filling, leaving juice in bowl. Gently spread remaining whipped cream filling over raspberries, covering raspberries completely. Top with second cake layer, meringue side up. Serve cake within 2 hours of assembly.