Whisk eggs and sugar until beaters leave trails in the mix (when you lift it over itself it leaves a mound), it should be at least double its original volume.
Mix flour and almonds together and fold in to whisked eggs and sugar mix (being careful not to knock out too much air, I would recommend a silicon spatula for this!)
Pour mix into two 20cm cake tins and cook at 160C for 25-30 minutes. Then leave to cool.
Then to make the icing whisk the dairy free cream cheese in a bowl until creamy and smooth. Then add the sieved icing sugar and coconut milk and whisk again until smooth place in the fridge to set.
Turn out the cakes. Place one on a plate bottom side up then ice it with jam and place on a layer of thinly (but not too thinly!) chopped peaches and raspberries (about 5mm thick), then fill in the gaps with half the cream cheese icing.
Place the other cake on top and ice with the remainder of the cream cheese icing, then top with sliced peaches and whole raspberries.