Chantilly Cake With Berries

Prepare the cake batter: Heat oven to 350 degrees. Coat three 8-inch cake pans with nonstick spray. Line the bottom of each pan with parchment paper and spray the top of the parchment.

In a medium bowl, whisk to combine the cake flour, baking powder, baking soda and salt.

In another medium bowl, whisk to combine the half-and-half, oil and almond extract.

Add the granulated sugar and butter to the bowl of a stand mixer and cream using the paddle attachment on medium speed until sugar is almost dissolved and mixture is lighter in color, about 5 minutes.

Add egg whites to creamed butter and sugar in two portions, mixing until smooth and scraping down in between additions and after.

Gradually add half the flour mixture to the creamed butter on low speed and mix until smooth, then repeat with half the oil mixture, scraping the sides of the bowl as needed. Repeat, blending in the remaining flour then the remaining oil mixture, until smooth.

Divide the cake batter among your prepared cake pans (about 2 heaping cups per pan), gently smoothing each into an even layer.

Bake until golden and a toothpick inserted into the center of each cake comes out clean, 25 to 30 minutes. Let cakes cool to room temperature in their pans.

Prepare the frosting while the cakes bake: In a stand mixer fitted with the paddle attachment, cream the cream cheese and powdered sugar together, starting on low speed then moving to medium speed, until smooth, 1 to 2 minutes. Scrape down the sides of the bowl as needed.

Add mascarpone cheese and blend only until incorporated. On low speed, mix in the heavy cream, scraping the sides as needed.

Chill the frosting for 1 hour (the mixture must be cold when whipped or it will break).

While the frosting chills, make the simple syrup: In a small saucepan, bring the sugar and 1/4 cup water to a boil over high heat and cook until sugar dissolves, 2 to 3 minutes. Remove from heat and let cool before using.

Beat the chilled frosting using the whisk attachment on high speed until stiff peaks appear and the frosting starts to look less glossy, 1 to 2 minutes, pausing to scrape down the sides of the bowl after 1 minute. You’ll want to pay close attention here, as the frosting can become grainy if overmixed. Refrigerate until you are ready to assemble the cake. The frosting can be stored for up to three days, but will need to be whipped again if it is chilled for more than a few hours.

Prepare the fruit: Set aside about a third of the strawberries, blackberries, raspberries and blueberries to garnish the cake, then trim and slice the remaining strawberries in half, thirds or even quarters, from tip to stem, depending on their size. Slice the remaining blackberries in half. In a large bowl, mix together all the sliced strawberries and blackberries with the raspberries and blueberries.

Assemble the cake: Place your first layer of cake on a cake plate, with the rounded top of the cake down. (You may need to run a butter knife around the perimeter of the cake to help release it from the pan.) Brush one-third of the simple syrup (a scant 2 tablespoons) on the cake layer. Spread 1 1/2 cups frosting on the top of the cake, then top with half of the sliced berry mixture, laying the fruit flat in an even layer.

Top with your next cake layer, rounded side down. Brush cake with half the remaining simple syrup. Spread another 1 1/2 cups frosting on top and top with the rest of the sliced berry mixture.

Top with the third cake layer, rounded side down, and brush with remaining simple syrup.

Use half the remaining frosting to crumb coat the cake, evenly icing the sides and top. Refrigerate the coated cake (and the remaining frosting) for 1 hour to firm up.

Use the remaining icing to decorate the sides and top in the style you like. Top with the fruit you reserved for garnish.

Refrigerate at least 2 hours before serving, although it’s best if it sets up overnight. (If you serve it too quickly the slices fall apart.)