White Velvet Layer Cake with Strawberry-Raspberry Mascarpone Buttercream

INGREDIENTS

Wire cooling racks

Raspberries and/or strawberries, Fresh red

(180 grams) egg whites (about 6)

2 tsp

Almond extract, pure

2 cups

Granulated sugar

2 1/2 cups

Lily self-rising flour, White

Metal angled or offset icing spatula

Metal icing spatula

1/4 cup

Palm shortening, organic

1 tsp

Vanilla extract, pure

1/4 cup

Almond oil, organic

8-inch cardboard cake, round

Cake turntable

1/2 cup

Butter, unsalted

1 cup

Buttermilk, organic

Recipes strawberry-raspberry mascarpone buttercream

Wax paper

Three 8-inch by 1½- to 2-inch round cake pans

Piping bag, coupler and/or decorating tips, not necessary if no piping is desired