Preheat oven to 350 degrees. Grease and flour three 9inch round cake pans and set aside.
4 cups Cake Flour (not all purpose), sifted
1 Tbsp plus 1 tsp baking powder
3/4 tsp salt
1 cup butter, room temperature
2 cups sugar
1-1/3 cups milk, room temperature
2 tsp vanilla
1/2 cup crushed pineapple
8 lrg egg whites, room temperature
Sift the cake flour, baking powder and salt together into a bowl and set aside.
In bowl of standing mixer place butter and beat on medium until butter is light in color and very creamy. (about 4 minutes)
Slowly add sugar and continued to beat until light in color and completely combined.
In a measuring cup combine milk, vanilla and pineapple.
Add flour mixture to bowl of mixer (butter/sugar) in thirds alternating with 2 equal parts of milk mixture. Mixing after each addition just until smooth.
With clean beaters, beat the egg whites until soft peaks form.
With a rubber spatula stir about 1/4 off egg whites into batter and then gently fold in the rest of the egg whites to the batter.
Divide batter evenly between the three prepared 9 inch round cake tins.
Bake at 350 degrees for 25-30 minutes or until toothpick inserted in center removes clean.
Let cool and racks in tins for 10 minutes, Turn cakes out of tins onto racks and then continue to cool completely.
3 cups fresh, rinsed raspberries
3 ounces chambord
1/4 cup orange juice
Place raspberries, chambord and orange juice in a bowl, cover with plastic wrap and marinate at least 30 minutes
Cream Frosting and Filling
2- 8 ounce blocks of cream cheese, room temperature
2- 8 ounce tubs mascarpone cheese
1 Tbsp vanilla
1 tsp raspberry extract
2 cups powdered sugar
2 cups heavy whipping cream
Place your bowl to your stand mixer and whisk attachment in the freezer for at least 30 minutes prior to making frosting/filling.
In cold bowl place cream cheese and mascarpone, whisk until fluffy.
Add vanilla, raspberry extract and powdered sugar, whisk until completely combined.
With mixer on low speed slowly add heavy whipping cream, Turn mixer to medium/medium high and whisk until stiff peaks form.
ADDITIONAL ITEMS: for decorating
pineapple rings cut into quarters
fake flowers ends cut and wrap in plastic wrap
Place one layer of cake on cake board. Top with cream and 1/2 marinated raspberries. Place second layer of cake on top. Top with cream and the remaining half of marinated berries. Place last layer of cake on top. Place in fridge for about 30 minutes to let settle. Frost with reaming cream and decorate,