Preheat oven to 350 F.Grease two 8-inch pan and line them with parchment paper.
Cream butter and sugar together in the bowl of a stand mixer, using the paddle attachment. Beat until light and fluffy.
Whisk together flour, cornstarch, salt and baking powder in a large bow.
Gradually add egg whites with the mixer on low to medium speed, mixing until incorporated.
Slowly add milk and almond extract, with the mixer on medium speed.
Add dry ingredients to wet ingredients, 1/3 at a time, with the mixer on low speed.
Pour the batter into the cake pan. Bake for 25-30 minutes until the cakes are golden on top and spring back when pressed. The sides of the cake should begin to pull away from the pan.
Let cakes cool for 10 minutes, then remove from pan and cool on wire rack. Wrap in plastic wrap and freeze at least one hour.
For the sugar syrup
Combine water and sugar in a small saucepan and stir until all the sugar is dissolved. Set aside.
For the Chantilly Cream
Chill mixing bowl in refrigerator and keep all ingredients chilled until ready to use.
Mix cream cheese and powdered sugar in a stand mixer with the paddle attachment, until well blended. Ensure that there are no lumps.
Add the mascarpone, scraping down the sides and bottom of the bowl with a rubber spatula. Mix until fully combined.
Slowly add the heavy cream at low speed, stopping and scraping down the sides of the bowl as needed.
Add the almond extract.
Fit the mixer with a whisk attachment and whip at medium-high speed until the icing resembles the consistency of a whipped cream or mousse, standing in soft peaks on a spatula. Keep chilled until ready to use.
Assemble the cake
Trim the top of the cakes. Split each layer in half, if making a four layer cake.
Put the chantilly cream in a piping bag with a half inch tip.
Place the bottom layer on your cake turntable (we like this set, which has a turntable, offset spatula, and cake combs).
Brush with sugar syrup.
Pipe a layer of chantilly cream, as well as a dam around the edge. Top with fresh fruit. If you’re intimidated by a piping bag, just slather it on with an offset knife and no one will be the wiser.
Repeat with the second cake layer.
Pipe chantilly around the sides and top of the cake. Smooth with a cake comb or offset spatula.
Decorate the top of the cake with fresh fruit or piped rosettes for a finishing touch.
Keyword berries, cream cheese, whipped cream, white cake