Berry Chantilly Cake with Almond Flour

Instructions:

1. Preheat oven to 350°F (180°C). Grease two 8-inch cake pans and line the bottoms with parchment paper.
2. Sift together 280g cake flour, 7g baking powder, 3g salt, and 85g almond flour in a bowl.
3. Beat 225g softened butter and 350g granulated sugar until pale and fluffy, approximately 3 minutes.
4. Add 3 eggs one at a time, beating well after each addition, then stir in 5ml pure vanilla extract.
5. Alternate adding the sifted dry ingredients and the mixture of 120g sour cream and 60ml whole milk to the butter mixture. Mix until just combined; do not overbeat.
6. Divide batter evenly between the two pans and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.
7. Combine 300g sliced strawberries, 150g blueberries, and 150g raspberries in a bowl.
8. Stir in 50g granulated sugar and 15ml lemon juice. Let the berries sit at room temperature for 30 minutes to macerate.
9. Beat 225g chilled mascarpone cheese for 30 seconds just to loosen the texture.
10. Pour in 720ml ice cold heavy whipping cream, 60g powdered sugar, and 5ml vanilla bean paste.
11. Start whipping on low speed, then increase to medium-high until stiff peaks form.
12. Slice the domed tops off the cooled cakes to create flat surfaces.
13. Place one cake layer on a plate. Spread a generous layer of the stabilized Chantilly cream over the top.
14. Spoon the macerated berries and their accumulated juices over the cream, spreading them to the edges.
15. Place the second cake layer on top.
16. Frost the top and sides of the cake with the remaining Chantilly cream using an offset spatula for a smooth finish.
17. Garnish the top with a pile of fresh, un-macerated berries.
18. Place the cake in the refrigerator and chill for 4 hours before slicing and serving.