1. Sprinkle tapioca over milk in small, heavy saucepan. Let stand for 10 minutes or until softened.
2. Place saucepan with tapioca mixture over medium heat; bring to a boil, stirring.
3. In a small bowl, whisk sugar into egg. Stir a little of hot tapioca mixture into egg mixture. Stir egg mixture back into tapioca mixture in saucepan. Cook 4 minutes, stirring, until thickened. Scrape into clean bowl. Add almond extract. Cover surface directly with plastic wrap. Refrigerate to chill, about 2 hours.Cake:
4. Heat oven to 325 degrees F. Coat bottoms of 3 foil 8-1/2-inch round cake pans (such as Hefty) with nonstick spray. Line with waxed paper; coat paper.
5. Sift together flour, sugar, baking powder and salt into large bowl. Make well in center; add oil, egg yolks, water and almond extract. Beat with a spoon until smooth.
6. Using clean beaters, beat egg whites with cream of tartar in large bowl until moist stiff peaks form. Fold half the beaten whites into yolk mixture. Fold in remaining whites just until blended. Divide batter between prepared pans. Bake in 325 degrees F oven for 20 minutes or until cake springs back lightly when pressed.
7. Use a thin knife to separate cakes from pans. Invert onto a cooling rack and remove paper. Turn layers right-side up and cool completely.Assemble cake:
8. Beat cream in small bowl until stiff peaks form. Fold into cooled tapioca. In a medium-size bowl, toss together berries, leaving mint, cherries and whole berries separate.
9. Place 1 cake layer on a serving plate. Spread with 3/4 cup tapioca cream. Sprinkle with 3/4 cup berries. Top with second layer, pressing down slightly. Spread with 3/4 cup tapioca. Sprinkle with 3/4 cup berries. Place remaining layer on top. Spread with remaining tapioca cream. Pile remaining mixed berries and extra whole berries and cherries decoratively on top of cake, garnishing with mint. Refrigerate at least 30 minutes, or until serving (but not overnight).