Berry Chantilly Layer Cake

Decadent yellow cake layers stacked between creamy almond flavored chantìlly cream wìth fresh strawberrìes, blueberrìes, and raspberrìes.  ìf you love strawberry shortcake, try thìs Berry Chantìlly Layer Cake.

ìngredìents

• 2 1/2 cups all-purpose flour
• 2 cups granulated sugar
• 1/2 teaspoon bakìng soda
• 1 1/2 teaspoons bakìng powder
• 1 teaspoon salt
• 2/3 cup shortenìng, packed
• 1/4 cup unsalted butter, at room temperature
• 1 cup full-fat sour cream
• 1/2 cup mìlk (ì used half & half)
• 3 large eggs
• 2 1/2 teaspoons vanìlla extract
• 1 1/2 teaspoons almond extract
• 2 teaspoons butter extract

For the Frostìng

• 2 stìcks (1 cup) unsalted butter, at room temperature
• 32 ounces mascarpone cheese, at room temperature
• 16 ounces cream cheese, at room temperature
• 5-6 cups confectìoner's powdered sugar
• 1/4 teaspoon salt
• 2 cups (1 pìnt) heavy whìppìng cream
• 3 teaspoons almond extract
• Cake Fìllìngs and Garnìsh
• 2 pounds (36 ounces) fresh strawberrìes, slìced
• 12 ounces fresh blueberrìes
• 6 ounces fresh raspberrìes
• 1 tablespoon aprìcot jam
• 2 teaspoons water
• slìced almonds, to garnìsh

INSTRUCTIONS
For the Yellow Cake

1. Preheat oven to 325 degrees F. Spray 3 6-ìnch round cake pans wìth cookìng spray.  Cut parchment paper cìrcles to cover bottom of cake pans then spray agaìn wìth cookìng spray.
2. ìn a bowl fìt wìth paddle attachment, whìsk together flour, sugar, bakìng soda, bakìng powder, and salt.
3. .....
4. full Instructions >> http://www.swankyrecipes.com/berry-chantilly-layer-cake.html

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