Step 1

Heat the oven to 350°F. Butter two 9-inch round baking pans, and line the bottom of the pans with parchment paper.

Step 2

Whisk together the flour, baking powder, and salt. Set aside.

Step 3

Using an electric mixer on medium speed, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla and almond extracts.

Step 4

Reduce mixer speed to low. Add the flour mixture in three portions, alternating with two portions of milk. Mix just until combined.

Step 5

Divide the batter evenly between the cake pans. Bake for 40 to 45 minutes, or until the cakes are golden brown and a pick inserted into the center comes out clean.

Step 6

Cool the cakes in the pans for 10 minutes. Then remove the cakes from the pans, and place on a wire rack to cool completely.

Step 7

Stir together the jam and 2 tablespoons of water. Add more water, a small amount at a time, as need to make a thin, brushable mixture.

Step 8

Using an electric mixer on medium speed, beat the cream cheese, mascarpone, and confectioners’ sugar until thoroughly combined and smooth.

Step 9

Place the cream and vanilla extract in a separate bowl. Use an electric mixer with a whisk attachment to whip the cream to firm peaks.

Step 10

Add about a quarter of the whipped cream to the cream cheese mixture, and mix until combined. Then gently fold in the remaining whipped cream.

Step 11

Slice each cake layer in half horizontally to make four layers. Level the cake layers if needed.

Step 12

Place one cake layer, cut side up, on a cake plate. Brush with 1/3 of the raspberry mixture. Spread a thin layer of frosting (about 1/2 cup) on top. Top with about 2/3 cup berries, pressing them lightly into the frosting.

Step 13

Repeat with two more layers. Then place the last layer on top with the cut side down. Finish frosting the top and sides of the cake. (Reserve about 1/2 cup frosting for piping around the edges if you like.)

Step 14

Garnish with remaining berries. Refrigerate at least an hour before serving.