Bring eggs to room temp (you can float them in warm water to speed this up) and then beat the sugar until foamy and light. This will take 5-10 minutes.

Sift the baking powder and flour together. When the eggs are fluffy, lightly sift some of the flour over the eggs, and fold in. Repeat until all flour is folded in. Work the batter as little as possible, while getting the flour distributed.

Pour into 8" pans with parchment on the bottom. (Do not grease the pans). Bake at 350 until lightly beige, and resist pressure on the top. (20-25 minutes) Cool on rack 5-10 minutes, then turn out cakes to finish cooling.

Whisk .5C whipped cream with corn starch and powdered sugar until dissolved, then cook over low heat, whisking constantly, until the mixture thickens. Cool completely.

Whip 1C cream until it begins to show beater marks, then add FULLY cooled thickened cream and continue whipping until firm peaks form.

Stir in .3C chilled lemon curd, as gently as possible.

Beat cream cheese and sugar until very smooth. Add whipped cream and vanilla and beat until light and holds shape well.

Prepare desired fruit. Sliced strawberries, kiwi and raspberries are a nice combination.

Slice fully cooled cakes in half. Spread each layer with stabilized whipped cream and add fruit. Cover fruit with more whipped cream (depth should be 1-2cm between each cake layer) and then another cake layer.

Spread a very thin layer of frosting over the cake and place in a freezer to firm up. (If you can't do this, plan to pipe remaining frosting to avoid crumbs.)

Once cake is chilled and firm, spread or pipe remaining frosting over cake, and add a nice shell border. Top the cake with fruit in a pleasing pattern. If you use raw-cut edges and will not serve the cake quickly, consider glazing with a warmed grape or currant jelly, as you would a French fruit tart. You can skip this if the fruit has no exposed edges, or you'll serve it quickly.