For the Cake:

8 eggs

1 1/2 cups sugar

1 tsp vanilla extract

1 1/2 cups flour

2 tsp baking powder

2 tsp corn starch

For the Chantilly Cream:

2 (8 oz) packages cream cheese, softened

1 (8 oz) package mascarpone cheese

3 cups powdered sugar

3/4 tsp almond extract

1 1/4 tsp vanilla extract

2 cups heavy cream

For the Syrup:

2 cups water

3/4 cup sugar

For the Berries:

1 1/2 cups chopped strawberries

1 cup blueberries

1 cup raspberries

1 cup blackberries

Prepare Cake Pans: Line two 10-inch round cake pans with parchment paper and spray with nonstick spray. Set aside.

Beat Eggs and Sugar: In a stand mixer with the whisk attachment, beat 8 eggs until foamy. Gradually add 1 1/2 cups of sugar while continuing to beat at high speed until the mixture is fluffy and airy. Stir in 1 tsp vanilla extract.

Fold in Dry Ingredients: Sift together 1 1/2 cups flour, 2 tsp baking powder, and 2 tsp corn starch. Gently fold these into the egg mixture with a whisk to keep the batter light and airy.

Bake: Divide the batter between the two prepared cake pans and bake at 350°F (175°C) for 20 minutes. Let the cakes cool completely (overnight for best results). Once cooled, slice each cake in half to create four layers.

For the Chantilly Cream:

Cream Mixture: In a stand mixer, combine the softened cream cheese, mascarpone cheese, 3 cups powdered sugar, 3/4 tsp almond extract, and 1 1/4 tsp vanilla extract. Mix until smooth.

Whip Cream: In a separate bowl, beat 2 cups heavy cream with an electric mixer until stiff peaks form.

Fold: Gently fold the whipped cream into the cream cheese mixture. Cover and refrigerate for at least 1 hour.

For the Syrup:

Make Syrup: In a saucepan, whisk together 2 cups water and 3/4 cup sugar. Bring to a boil, then simmer on low for 15-20 minutes until slightly thickened. Let cool completely.

Assembling the Cake:

Syrup the Cake: Brush one side of each cake layer with the cooled syrup.

Layer the Cake: Spread a generous layer of Chantilly cream on top of the first cake layer. Add a mixture of chopped strawberries, blueberries, raspberries, and blackberries. Repeat for each layer, stacking until all 4 layers are assembled.

Frost: Cover the top and sides of the cake with the remaining Chantilly cream.

Decorate: Top the cake with extra fresh berries for a stunning finish.

Enjoy this beautiful and delicious Berry Chantilly Cake!

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