2cupsfresh raspberriesstrawberries and blueberries
Preheat the oven to 350°. Spray three 8 inch round cake pans with cooking spray and dust with flour. Set aside.
In a medium bowl, sift together the flour, baking powder, baking soda and salt. Set aside.
In the bowl of your mixer, beat the butter until creamy. Add the sugar and beat again for about 3-5 minutes on medium high speed until it turns white and fluffy. Add in the egg whites one at a time and mix on medium until each one is fully mixed in.
Add the extracts, milk, sour cream and vinegar to the butter mixture and mix on medium speed until combined. Add the dry ingredients and mix until just combined.
Separate the cake batter evenly into the three cake pans and bake for about 30-35 minutes, until a toothpick comes out clean and the center of the cake springs back when lightly pressed.
In the bowl of a stand mixer, add the mascarpone cheese and cream cheese. Use the paddle attachment to beat the cheeses together until well creamed. Add in the heavy whipping cream slowly while mixing on low so the mixture stays creamy and does not get lumpy.
Once all the whipping cream has been added, add in the powdered sugar and extracts. Beat on medium until smooth and combined. If the cream is still fairly runny, you can switch to the whisk attachment and whip on medium for a few minutes to allow it to thicken. You may also make the cream a day in advance and let it chill and set up more firm in the fridge before using.
On a cake stand or plate, add one of the cooled cake layers. Spread an even layer of Chantilly cream over the top of the layer and add a layer of berries on top. Add the next layer of cake and repeat until the third layer has been added on top.
Frost the sides of the cake and the top evenly. If desired, pipe remaining cream around the top and bottom of the cake. Add berries as desired for garnish.
Chill the cake in the fridge until ready to serve.