Preheat the oven to 350F/177C and line two, 8-inch (20-cm) cake pans with parchment paper. Place the sugar and butter into a mixer bowl and whisk on high speed for 3 to 4 minutes, scrapping down the sides of the mixing bowl often, until the butter if fluffy. Add the vanilla and almond extracts and the eggs, then whisk again for 3 to 4 minutes until the mixture is smooth.
Pour the milk into the cake batter without stirring, then set aside. In a separate bowl, combine the dry ingredients: almond flour, all-purpose flour, baking powder and salt. Sift the dry ingredients into the cake batter, then use a hand whisk to mix the flour in. Mix the flour for about 1 minute, just until the flour is incorporated; don't over mix the batter.
Divide the cake batter evenly between the two pans and bake in the preheated oven for 28 to 30 minutes, until the tops are golden brown and a toothpick inserted into the center comes out clean. Allow the cake layers to cool completely before assembling the cake.
While the cake layers are cooling, prepare the pastry cream needed for the German buttercream. It needs to cool before being used; this can be prepared ahead of time, too.
To assemble the cake, first spread a generous amount of frosting onto the first layer, then add a few handfuls of berries. Press the berries gently into the buttercream, then top with the second cake layer. Frost the top and sides of the cake, then refrigerate for at least 15 minutes. Prepare the chocolate ganache and allow it to cool down before using, otherwise it will slide off the cake.
Pour the ganache over the top and sides of the cake, then garnish with more buttercream. I use a French star tip; number 4FT. Add the remaining fruits and/or berries on top. Refrigerate the cake if not serving immediately.