To make the cake:

Preheat the oven to 350°F. Grease or butter (or spray) two 8″ (at least 2″ deep) round pans. Line the bottoms with parchment, then grease or butter (or spray) and flour the parchment.

Combine the egg yolks and 3/4 cup of sugar in a large bowl. Using a stand mixer, beat on medium-high speed until the mixture becomes pale and thick, 3 to 5 minutes. Stir in the vanilla and salt.

In a clean bowl with a clean whisk attachment, beat the egg whites until soft peaks form. Gradually add the remaining 1/4 cup sugar, beating on medium-high speed until the whites are stiff and glossy, about 2 minutes. Fold the yolk mixture, one third at a time, into the whites.

Sift the flour over the mixture and fold gently until incorporated.

Divide the batter evenly between the pans. Bake for 20 to 25 minutes, until the edges just begin to pull away from the pan and the center springs back when lightly touched.

Remove the cakes from the oven and let cool in the pans on a rack for 5 minutes. After 5 minutes turn the layers out of the pans, peel off the paper, and return to the rack to finish cooling right side up.

Notes:

• Superfine sugar can be made or bought. To make, use 198 grams as the measurement and whirl in food processor or blender. No scale? Simply start with one cup and two to three teaspoons of granulated sugar. Do not over-process. Crystals should still be distinct, not powdered as in powdered sugar.
• To substitute for cake flour: Measure one cup of flour. Remove 1 tablespoon of the flour and replace it with one tablespoon of cornstarch.

For the Filling/Frosting and Assembly:

Beat cream cheese on medium with 1/3 cup of sugar until lightened. Slowly add the cream, beating at medium-low until incorporated. Turn speed to high and add the remaining sugar, vanilla, and almond extracts. Continue to beat until stiff peaks form.

Place one layer of cake on stand. Spread the jam or preserves, not quite reaching to the edge. Divide the filling in half and spread half over the jam on the bottom layer.

Place the top layer on the cake. Dollop, spread, and swirl. When ready to serve, top with berries, saving a few to garnish. If using strawberries, try fanning one or two. To pile berries, use a bit of the filling/frosting to adhere them in place.

To prepare the berries to pass with the cake, place in serving container and sprinkle with sugar. Slice any large berries like strawberries first. Best of prepare these an hour or so ahead.