Lori Mosley, St. Clair County

Vanilla Almond Cake
2 1/2 cups cake flour 
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 1/2 sticks softened butter
1/2 cup sour cream
1 3/4 cups sugar
2 teaspoons vanilla extract
1 teaspoon almond extract
4 eggs
1 cup whole milk

Heat oven to 350 F. Sift together dry ingredients, then set aside. With an electric mixer, cream together butter, sour cream, sugar, vanilla and almond extract. Beat until well combined. Beat in eggs one at a time until creamy. Alternately add flour mixture and milk a little at a time, beating on medium speed until fluffy. Pour into greased 9-inch-by-13-inch pan. Bake 35 to 40 minutes or until golden and toothpick inserted in middle comes out clean. Let cake cool. Can freeze one hour for easier assembly when adding frosting.

Orange Berry Simple Syrup

1/2 cup orange juice
1/2 cup sugar
1/4 cup mixed berries
Combine ingredients in saucepan and simmer 5 minutes or until sugar is dissolved. Set aside to cool.

Chantilly Frosting

8 ounces mascarpone cheese, softened
8 ounces cream cheese, softened
2 cups powdered sugar
1 1/2 teaspoons vanilla extract
1 teaspoon almond extract
2 cups heavy cream
4 to 5 cups mixed, fresh berries (like strawberries, blueberries, blackberries or raspberries)

With electric mixer, cream together mascarpone cheese, cream cheese, powdered sugar, vanilla and almond extract. Set aside. In a separate bowl, beat heavy cream using wire whisk attachments of mixer until stiff peaks form. Gently fold into mascarpone cheese mixture using a rubber spatula.

Assembly Instructions

Remove cake from pan and place on tray or cutting board. Slice into two layers horizontally using a bread knife. Place bottom layer back into pan. Drizzle half of simple syrup over top. Frost with half of frosting. Top with half of fresh berries. Don’t slice berries unless strawberries are very large. 

Place second layer of cake on top of berries. Drizzle with remaining simple syrup. Frost with remaining frosting. Decorate with remaining berries. Chill until ready to serve.