Preparation : 1 7-inch diameter cardboard round 1 8-inch diameter cardboard round 1 9-inch diameter cardboard round FOR CURD: Stir first 3 ingredients in heavy large nonaluminum saucepan over medium heat until butter melts. Whisk yolks, eggs and sugar in large bowl until blended. Gradually whisk in hot lemon mixture. Return mixture to same saucepan; whisk over medium heat until thick and smooth, about 10 minutes; do not boil. Transfer to large bowl. Press plastic wrap directly onto surface to keep skin from forming. Chill overnight. (Can be made one week ahead. Keep chilled.) FOR CAKE: Preheat oven to 350 degrees. Line bottoms of 8-inch-diameter cake pan with 2-inch-high sides and 9-inch-diameter cake pan with 2-inch-high sides with waxed paper. Sift 4 cups cake flour, 2 teaspoons baking powder, 1 1/2 teaspoons baking soda and 1 teaspoon salt into large bowl. In large bowl of electric mixer, beat 1 cup butter until smooth. Gradually add 2 cups sugar, beating until fluffy. Add 5 yolks 1 at a time, beating well after each addition. Beat in 1 tablespoon lemon peel and 1 1/2 teaspoons vanilla. On low speed, add sifted dry ingredients alternately with 2 cups buttermilk in 3 batches each, beginning with dry ingredients. Beat 5 egg whites with 1/2 teaspoon cream of tartar in large bowl until medium-firm peaks form. Fold 1/3 of beaten egg whites into batter to lighten. Fold in remaining egg whites. Spoon 4 cups cake batter into 8-inch pan. Spoon remaining cake batter (about 5 cups) into 9-inch pan. (The batter should be about the same depth in each pan.) Bake cakes until golden on top and tester inserted into center comes our clean, about 45 minutes for 8-inch cake and 50 minutes for 9-inch cake. Cool cakes 15 minutes. Using small knife, cut around pan sides to loosen cakes. Turn out cakes onto oven racks; cool completely. Line 10-inch-diameter cake pan with 2-inch-high sides and 6-inch-diameter cake pan with 2-inch-high-sides with waxed paper. With remaining ingredients, make second batch of cake batter as described above, using same quantities as for first batch. Spoon 6 1/2 cups batter into prepared 10-inch pan. Spoon remaining batter (about 2 1/2 cups) into prepared 6-inch pan. (Batter should be the same depth in each pan.) Bake until golden and tester in center comes out clean, about 45 minutes for 6-inch cake and 1 hour 5 minutes for 10-inch cake. Cool cakes in pans 15 minutes. Cut around pan sides to loosen cakes. Turn out onto racks; cool completely. Peel paper off cakes. (Cakes can be made ahead. Wrap tightly and let stand at room temperature 1 day or freeze up to 2 weeks; defrost in wrapping before continuing.) FOR FROSTING: Using electric mixer, beat 1 1/2 cups (12 ounces) cream cheese and 1 cup butter in large bowl until fluffy. Gradually beat in 2 cups powdered sugar. Gradually add 1/4 cup cream, beating just until blended. Add 1 cup lemon curd and beat just until combined. Transfer to large bowl. With remaining ingredients, make second batch of frosting, as described above, using same quantities as for first batch. Cover frosting; chill until very cold and spreadable, at least 8 hours or up to 1 day. FOR SAUCE: Whisk jam in large saucepan over medium-low heat until melted and smooth. Whisk in cassis. Transfer to large bowl. Add berries; toss to blend. Chill until cold, stirring occasionally, at least 8 hours or up to 1 day. Using long serrated knife, cut each cake horizontally into 3 equal layers. Spread dab of frosting on 7-inch cardboard to anchor cake; top with bottom 8-inch cake layer, cut side up. Spread 1/4 cup curd over. Top with second 8-inch layer. Spread 1/4 cup curd over. Top with third 8-inch layer, cut side down. Spread 1 tablespoon frosting over top center of assembled 8-inch cake. Center bottom 6-inch layer, cut side up, on top of 8-inch cake. Spread 3 tablespoons curd over. Top with second 6-inch cake layer. Spread 3 tablespoons curd over. Top with third 6-inch cake layer; cut side down. Generously frost tiered cake, using about 3 cups frosting. Spread dab of frosting on 8-inch cardboard to anchor cake; top with bottom 9-inch cake layer, cut side up. Spread 6 tablespoons curd over. Top with second 9-inch cake layer. Spread 6 tablespoons curd over. Top with third 9-inch cake layer, cut side down. Generously frost assembled 9-inch cake, using about 3 cups frosting. Spread dab of frosting on 9-inch cardboard to anchor cake; top with bottom 10-inch cake layer, cut side up. Spread 1/2 cup curd over. Top with second 10-inch cake layer. Spread 1/2 cup curd over. Top with third 10-inch cake layer, cut side down. Generously frost assembled 10-inch cake, using about 3 1/2 cups frosting. Refrigerate cakes. (Can be prepared 1 day ahead; keep chilled.) Transfer tiered cake on its cardboard base to tallest cake stand. Transfer 9-inch cake on its cardboard base to shorter cake stand. Transfer 10-inch cake on its cardboard base to platter. "Instead of stacked tiers, this impressive wedding cake is set on three separate stands of varying heights; it makes for an eye-catching arrangement. Decorate each layer with an assortment of fresh flowers. Created with the home cook in mind, this cake is really fairly easy to prepare (yeah, right, snickers Francine!) and assemble, and can be made ahead in three stages."