Preheat the oven to 375 degrees F. Grease a 6-cup loaf pan with 1 teaspoon of the butter. For the Cake: In a metal bowl set over a pot of simmering water, whisk 6 of the eggs with 3/4 cup of the sugar and 1 tablespoon of the almond extract. Whisk constantly, occasionally removing the bowl from the heat when the mixture threatens to get too hot and scramble. Whisk until a 3-second ribbon forms (lift the whisk and the mixture will fall from it like a ribbon that lasts 3 seconds, for about 5 minutes). Remove the bowl from the heat and beat the mixture with an electric mixer until thick and frothy, for about 3 minutes. In a bowl combine the flour, baking powder, and 1 cup of the almonds, and mix well. Gently fold the dry ingredients into the egg mixture, about 1/2 cup at a time, until thoroughly incorporated. Pour the batter into the loaf pan and bake until spongy, for about 25 to 30 minutes. Remove from the oven and allow to cool. Run a small knife around the inside of the pan and turn the genoise out onto a rack to cool. Using a sharp bread knife, slice the genoise into 3 equal, horizontal layers, and set aside. Line the loaf pan with long pieces of plastic wrap overhanging the sides and place 1 layer of the cake in the bottom. Sprinkle the bottom layer with 1 tablespoon of the Frangelica. Spread 1/2 cup of the cream over the layer and arrange half of the fruit in layers over the cream. Add the next layer of cake, sprinkle with another tablespoon Frangelica, and spread another 1/2 cup of the cream. Layer the remaining fruits over the top and spread another 1/2 cup cream over the fruit. Sprinkle the underside of the top layer with 1 tablespoon of the Frangelica and turn it over on the last layer of cream. Sprinkle the top of the cake with the remaining 1 tablespoon Frangelica. Wrap the plastic wrap tightly over the cake and press gently but firmly into the loaf pan. Refrigerate overnight. Remove the pan from the refrigerator and unwrap it. Carefully turn the cake out onto a platter and cut into 8 slices. To serve, spoon a pool of each of the three fruit coulis over the bottom of each serving plate. Place 1 slice of the terrine on top of the coulis. Garnish with the mint.

To make the almond cream: In a metal bowl set over a pot of simmering water, whisk together the remaining 3 eggs, the remaining 1/2 cup sugar, and the remaining 1 teaspoon almond extract. Reduce the heat to medium and whisk constantly, removing the mixture from the heat occasionally to ensure that the eggs don't scramble, until you get a 3-second ribbon. Remove the bowl from the heat and beat the mixture with an electric mixer until it's thick and frothy, about 5 minutes. Beat in the remaining 1/2 cup almonds and the remaining 8 tablespoons butter. Yield: about 1 1/2 cup