Video Instructions: https://youtu.be/JB7Qiyipuew

To Make the Mixed Berry Jam:

1. Add sliced strawberries, sugar, and water to a pot. Bring to a rolling boil.

2. Add in blueberries & raspberries and boil on high heat for about 5-10 minutes until berries break down and volume reduces by about half. Use masher or a stick blender to slightly break down the berries if needed.

3. Turn off the heat. Add in lemon zest, lemon juice, salt, and strawberry emulsion to the pot and stir to evenly combine the ingredients.

4. Add berry jam to a storage container and refrigerate for at least 4 hours (but preferably overnight). Jam keeps for up to a month.

To Make the Mascarpone Filing:

1. Rehydrate the gelatin by adding it the water and letting it sit for about 2-3 minutes.

2. To a large cold bowl, add heavy whipping cream, powdered sugar, almond extract, and vanilla extract. Whisk for about 2-3 minutes until ingredients come together

3. Add in rehydrated gelatin and whisk until heavy cream holds stiff peaks.

4. In a separate bowl, whisk together mascarpone cheese and softened cream cheese.

5. Fold in a small amount (about 1/2 cup) of heavy cream to the cheese blend using a spatula. Once combined, gently fold this mixture into the larger bowl of stabilized heavy whipping cream.

6. Refrigerate for at least an hour. (I make my filling a day or two in advance).

To Make the Almond Cake:

1. Sift together all of the dry ingredients in a large bowl: all purpose flour, sugar, baking soda, baking powder, and salt.

2. Add softened butter to the dry ingredients and incorporate evenly with a stand mixer, hand mixer, or spatula. Once evenly combined, mixture should look crumbly.

3. Add in all of the wet ingredients: vegetable oil, water, eggs, sour cream, almond extract, and vanilla extract.

4. Whisk on high for 2 minutes exactly. Mixing for more or less than this time will give a different crumb texture.

5. Scrape down the sides and give a final mix with a spatula. Add even amounts of batter to 3 six-inch cake pans.

6. Bake at 350F for about 40-45 minutes or until the center come out clean after inserting a wooden toothpick

7. Let cakes cool completely for at least 1-2 hours or until they come to room temperature.

To Make the Strawberry Italian Meringue Buttercream:

1. See Italian Meringue Buttercream recipe instructions.

2. Whisk in 2 teaspoons of strawberry emulsion to one batch of buttercream. Add in any colors if desired.

To Assemble the Cake:

1. Add some frosting to the bottom of your cake plate or board. Put your first cake layer on top.

2. Create a buttercream ring around the edge of your first layer.

3. Add and spread cooled Mixed Berry Jam to the bottom (in between the buttercream ring) and then the Mascarpone Filling

4. Add the second layer and repeat the process.

5. Add third layer and cover entire cake in with strawberry Italian meringue buttercream. Add whole berries as decoration if desired.

Substitutions:

Instead of gelatin, either pectin or or 2 tsp vanilla pudding mix can be used.