Ingredients:

  • 375g cake flour
  • 400g granulated sugar
  • 1 tbsp baking powder
  • 1 tsp salt
  • 225g unsalted butter, room temperature
  • 240ml whole milk
  • 150g egg whites
  • 1 tsp almond extract
  • 2 tsp vanilla paste
  • 450g fresh mixed raspberries, blueberries, and strawberries
  • 2 tbsp granulated sugar
  • 1 tbsp fresh lemon juice
  • 0.5 cup berry jam
  • 480ml heavy whipping cream, cold
  • 225g mascarpone cheese, cold
  • 115g cream cheese, cold
  • 150g powdered sugar
  • 1 tsp vanilla extract

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
  2. In a stand mixer fitted with a paddle attachment, combine 375g cake flour, 400g sugar, baking powder, and salt. Add softened butter and mix on low speed until the texture resembles damp sand.
  3. In a separate bowl, whisk together the 240ml milk, egg whites, almond extract, and vanilla paste. Gradually pour into the flour mixture and beat until just smooth.
  4. Divide the batter evenly between the prepared pans. Bake for 25 minutes until a toothpick inserted in the center comes out clean. Cool completely before frosting.
  5. Prepare the filling by slicing strawberries and tossing all berries with 2 tablespoons of sugar and lemon juice. Let macerate for 15 minutes, then drain excess liquid.
  6. Make the frosting by whisking cold heavy cream, mascarpone, cream cheese, powdered sugar, and vanilla extract on medium-high speed until stiff, stable peaks form.
  7. Assemble the cake by spreading a thin layer of jam on the first sponge, followed by a layer of frosting and the macerated berries. Top with the second sponge and cover the entire cake with the remaining Chantilly frosting.