Just a few minutes of last-minute assembly are needed to serve this summery dessert; the cake and lemon curd can be made several days in advance.
Combine figs and berries in a small bowl. Sprinkle with granulated sugar and liqueur. Let sit, tossing gently once or twice, until juicy, about 30 minutes.
Preheat oven to 425 degrees. Slice cake into twelve 3-inch squares (you will have a few extra squares), and toast in the oven until golden brown in color, 6 to 8 minutes.
Arrange half the toasted cake squares on 6 serving plates. Spoon the lemon curd and the fruit over the cakes. Cover each with another slice of cake, dust with confectioners' sugar, and serve.
