Preheat your oven to 325°F (165°C). Grease a 10x14 inch baking sheet or rectangular pan and line it with parchment paper.

In a large bowl, beat the softened butter and 1/2 cup of sugar until light and fluffy. Beat in the egg yolks one at a time, then mix in the vanilla extract.

Sift the flour and baking powder together, then mix them into the butter mixture alternately with the milk until a smooth, thick batter forms.

Spread the cake batter in a thin, even layer across the prepared baking sheet.

In a completely clean, dry bowl, whip the 4 egg whites until foamy. Gradually add the remaining 1 cup of sugar while whipping on high speed until stiff, glossy peaks form.

Gently spread the meringue over the raw cake batter layer in the pan and sprinkle the top with sliced almonds.

Bake for 30 to 35 minutes, or until the meringue is golden brown and dry to the touch. Remove from oven and let cool completely in the pan.

While the cake cools, whip the heavy cream until soft peaks form, then gently fold in the lemon curd until combined.

Once cooled, remove the cake from the pan and cut it vertically into two equal halves.

Place one half on a serving platter, meringue-side up. Spread the lemon cream mixture over it and scatter the fresh raspberries on top.

Place the second cake half on top, meringue-side up. Serve immediately or chill for 1 hour to let the flavors meld.