Line two 26 cm springform pans with baking paper. Preheat oven to 175 Celsius

Separate the eggs. Beat butter, lemon zest, salt, vanilla and 125 g of sugar until creamy and white. Add egg yolks one by one. Mix flour and baking powder and add tbsp by tbsp to the batter. Add milk in between tbsps of flour. Divide cake batter between the two pans and spread evenly.

Beat egg whites, adding a pinch of salt and 200 g of sugar slowly as soft peaks are starting to form. Beat until stiff.  Spoon half of the egg white mixture on the batter in one of the pans and spread evenly using an offset spatula. Sprinkle with some almonds. Repeat with the second springform. Bake cakes for 20 to 25 minutes.  Take cakes out of the pan and let cool.

Remove blueberries from the freezer and let sit for about 5 minutes. Mix powdered sugar with Whip it. Start to whisk the cream, sprinkling in the whip it-sugar-mix in as you continue to whisk. Add the softened cream cheese tbsp by tbsp as soon as the whipped cream starts to form soft peaks. Do not over whisk. Stir in vanilla and half-frozen blueberries. 

Put a metal cake ring around one of the almond meringue cakes. Spoon the blueberry cream on top, spread evenly and put the second sponge on top, almond-side facing up. Serve immediately