Chantilly Cake

Prepare two 8 inch cake pans by lining the bottom with a round piece of parchment paper. Lightly spray the sides of the pan with nonstick baking spray.
Preheat oven to 350 F.
In a medium bowl, stir together the flour, baking powder, cornstarch, and salt and set aside.
In a large mixing bowl or stand mixer, beat together the butter and sugar until creamy. Beat in the egg whites and vanilla, as well as almond extract if using. Slowly add in the flour mixture and milk, mixing as you add the ingredients. The batter should look light and fluffy.
Divide the batter evenly between prepared cake pans. Bake 25 - 28 minutes. The cakes should spring to the touch when gently touched in the center. Remove the cakes from the oven and allow them to cool.

In a medium saucepan, bring water and sugar to a boil, stirring until the sugar has completely dissolved, then set aside.

Using a stand mixer with a whisk attachment or a strong hand whisk, whisk the vanilla and heavy cream until it's almost stiff like shaving cream. This will take 2 -3 minutes on high speed (or much longer by hand).
In a medium bowl, beat together the cream cheese, mascarpone cheese and powdered sugar until well combined and creamy.
Gently combine the cream mixture with the cheese mixture until smooth and creamy.

Once cooled, level the cakes by cutting the top/dome off of each cake so they are flat. Then cut each cake in half, using a long knife.
Brush the top of each cake with the simple syrup.
Place a light layer of the frosting on the top of each cake, and then sprinkle in desired fruit. Lightly press the fruit into the frosting. Add each layer of cake and repeat frosting and adding of fruit, until all four layers are done. Frost the entire outside of the cake and top with fruits or decorate as desired.

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