Prepare and bake the Vanilla Sponge Cakes according to the recipe directions, placing two-thirds of the batter in one pan, and one-third of the batter in the other pan, so that you can slice the larger cake layer in half to make two layers.

Prepare the Lemon Curd and refrigerate it until well chilled, for about 1 to 2 hours Prepare the Yellow Glaze and let it come to room temperature.

Toast the sliced almonds in a preheated 350° F. oven for 7 to 10 minutes, stirring occasionally.

Peel and slice 5 of the kiwis into 1/4-inch slices.

Trim the cake layers so that you have 3 equal-size and level cake layers.

Place one layer of cake, preferably one with the bottom still intact, on a cardboard circle, with its bottom side down. With a cake spatula, spread a thin layer of orange marmalade on the cake. Next spread on a thin layer of chilled Lemon Curd. Then place a closely touching layer of sliced kiwis on top of the lemon curd. Now spread another thin layer of lemon curd over the sliced kiwis. Top with the next layer of cake and repeat the process from the orange marmalade through to the second layer of lemon curd. Top with the last layer of cake.

Cover the entire cake with a thin coat of orange marmalade. Closely wrap the cake with plastic wrap and refrigerate it overnight if possible.

When ready for the final decoration, peel and slice the remaining kiwis.

Remove the plastic wrap from the cake and cover the top with perfect slices of kiwi. Place them very close together, covering as much of the top surface of the cake is possible. In a small pan, bring the Yellow Glaze to a boil and cool for 1 minute before brushing it over the kiwis and onto the sides of the cake.

Press the toasted sliced almonds onto the glazed sides.

Refrigerate Kiwi Lemon Cake for 1 hour before serving.