“This berry Chantilly cake is what dreams are made of friend! A moist, fluffy white cake gets layered with raspberry jam, fresh berries, and lighter than air Chantilly frosting made with mascarpone cheese."
1. Position rack in the center oven. Preheat the oven to 350°F/177°C). Prepare two 9-inch round pans with non-stick spray, then line with parchment circle, and spray again.
3. In a stand mixer bowl with paddle attachment, (or you can use your hand mixer) cream butter and sugar together on medium speed until light and fluffy, about 5 minutes. Scrape down the bowl halfway through mixing. The mixture should be pale yellow.
4. With an electric mixer on low speed, add in the vanilla and almond extract. With the mixer running, slowly add in the egg whites mixing to combine. Scrape down the bowl as needed.
5. In a small bowl, stir together the milk and sour cream. Alternate adding the dry ingredients and milk/sourcream, beginning and ending with the dry ingredients. Mix on medium speed between additions until incorporated.
6. Divide batter equally into the prepared pans. Bake for 22-26 minutes until cake is firm and springs back when gently touched in the center and a toothpick inserted into the center comes out clean. Cool cakes in the pan completely on a wire cooling rack before turning out of the pan. Once completely cooled, assemble and frost.
1. Whip heavy cream. In a large mixing bowl, with an electric mixer, beat whipping cream and vanilla extract on high speed until stiff peaks form, about 2-3 minutes Refrigerate until ready to use.
2. Beat cream cheese and mascarpone cheese. In a bowl of a stand mixer, fitted with paddle attachment, cream together the mascarpone, and cream cheese together on medium speed, until light and fluff about 4 minutes.