Chantilly Cake

the oil and half of the milk. Mix just until combined. Repeat with the remaining flour and milk scraping down the bowl between additions or as needed.
Divide the batter between the cake pans and smooth the top with an offset spatula.
Bake for 40 to 45 minutes or until the tops are golden brown and the sides start to pull away from the pan. Let cool in the pans for 20 minutes. Remove and cool completely on a wire rack.
For the Berry Filling
Place the jam and water in a glass measuring cup and microwave on high for 15 to 30 seconds or until warmed. Stir until combined.
Hull and thinly slice the strawberries. Place in a bowl with the raspberries and blueberries. Toss with the lemon zest and juice.
For the Chantilly Cream
In a large bowl or the bowl of a stand mixer using the paddle attachment combine the mascarpone and cream cheese. Beat on medium speed until smooth and creamy about 30 seconds. Add the powdered sugar a few spoonfuls at a time beating on low speed until combined. Once fully incorporated scrape down the bowl and increase speed to medium and beat until fluffy about 30 seconds.
form. Fold the whipped cream into the mascarpone mixture.
For Assembly
Carefully cut each cake layer in half horizontally creating 4 thin round layers.
Place one layer cutside up on a cake plate. Spread onethird of the berry jam mixture on the cake in a very thin layer. Top with about 34 cup of Chantilly Cream. Sprinkle onethird of the fresh berries over the cream. Top with another cake layer and gently press down. Repeat the layers.
Thinly spread about 1 cup Chantilly Cream over the top and sides of the cake. Place the remaining cream in a piping bag and decorate as desired. Garnish with more fresh berries. Refrigerate the cake for at least 2 hours before serving.