Butter a 9-inch springform pan and line the bottom with a parchment paper circle.
Cover the bottom of the pan with the angel food cake, using any extra pieces to line the sides of the pan if desired. Put the berries, granulated sugar and rum in a medium bowl and toss to combine.
Scoop the sorbet onto the cake, packing it in tightly to make a solid layer. Add the berries in an even layer then scoop the ice cream over the berries. Spread with an offset spatula to make a smooth top. Cover with plastic wrap and freeze until firm, 2 to 2 1/2 hours.
Unmold the cake by running a knife around the edge of it, then unhinge the springform and remove. Invert the cake onto a sheet of plastic wrap and remove the bottom of the pan and the parchment. Place a plate on the bottom and invert once more.
For the lemon whipped cream frosting:
Add the heavy cream, lemon curd, confectioners' sugar and vanilla to a large bowl and whip with an electric mixer until soft peaks form. (This makes enough frosting to cover the top and sides of the cake with additional to pipe decorations if desired.)
Frost the top and sides of the cake with the whipped cream frosting and sprinkle with the granola. If the cake begins to get too soft, put it back into the freezer for a few minutes.
Freeze another 1 1/2 to 2 hours or overnight. Before serving, let the cake sit at room temperature for about 20 minutes.
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