Preheat your oven to 350°F. Butter two 9-inch round baking pans and line them with parchment paper.
In a medium bowl, sift together the flour and baking powder, then whisk in the salt.
In a large bowl, beat the butter and granulated sugar until light and fluffy. Add the eggs one at a time, followed by the vanilla and almond extracts.
Alternate adding the dry ingredients and half of the milk to the butter mixture, mixing until just combined. Fold in the remaining dry ingredients.
Divide the batter evenly between the prepared pans and bake for 35-40 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool completely.
In a large bowl, beat the heavy cream, vanilla extract, and salt until soft peaks form. In another bowl, beat the cream cheese and mascarpone until smooth, then gradually add the confectioners’ sugar.
Fold the whipped cream into the cream cheese mixture.
Cut the cakes in half horizontally. Spread jam, frosting, and berries between the layers, then frost the top and sides of the cake.
Chill the cake for at least 4 hours or overnight before slicing and serving.
Indulge in the magic of Chantilly cake, where every slice tells a story of sweetness and joy!