Heat oven to 350 degrees. Butter 8-inch round cake pan. Line bottom with parchment paper; dust side with flour.
Combine eggs, sugar, vanilla, zest, and salt in mixer bowl. Place bowl over (not in) pan of hot water and whisk until warm. Remove from heat and beat with electric mixer until doubled in volume and slowly dissolving ribbon forms on top of batter when beater is lifted. Sift flour over batter and gently fold in with rubber spatula.
Remove about 1/4 of the batter from bowl and mix with melted butter; gently fold into remaining batter. Pour batter into prepared pan. Tap pan sharply on counter a few times to release air bubbles.
Bake cake until edge pulls away from side of pan, 20-30 minutes. Let cool 10 minutes. Turn cake out of pan, carefully remove paper, and let cool completely.
Meanwhile, make custard and cranberry fillings and candied almonds. For custard fillings: heat milk and cream to boiling in medium saucepan. Meanwhile, mix sugar, flour, and cornstarch in mixing bowl. Add eggs and whisk until lightly. Gradually whisk in one-quarter of the hot liquid. Return egg mixture to saucepan and cook, whisking constantly, over medium-high heat until mixture thickens, about 3 minutes. Remove from heat; stir in butter and vanilla. Place plastic wrap directly on surface to prevent skin from forming. Let cool to room temperature, then refrigerate 30 minutes.
Place 1 cup custard in food processor and add berries and liqueur. Process until blended but berries are not completely pureed. Cover remaining custard with plastic wrap; reserve.
To make cranberry filling: combine cranberries, water, sugar, lemon zest, and lemon juice in medium saucepan and heat to boiling. Reduce heat and simmer, stirring occasionally, until cranberries pop and flavors are blended, about 10 minutes. Let cool to room temperature.
To make candied almonds: melt butter in small skillet over medium-high heat. Add almonds and 1 T. sugar; cook, stirring constantly, until sugar is dissolved and almonds turn golden brown. Sprinkle with remaining 1 T. sugar and spread on piece of waxed paper to cool. Store in airtight container.
Cut cooled cake horizontally in half with long serrated knife. Trim to fit neatly in 2-1/2-quart glass dish with straight sides. Spread each cake half with half the cranberry filling. Place 1 cake half, filling side up, in bottom of dish. Top with raspberry custard filling. Top with remaining cake half, filling side up, and cover with plain custard filling. Refrigerate covered at least 1 hour or up to 24 hours. Garnish with candied almonds and fresh raspberries before serving.