Preheat your oven to 350°F (175°C). Grease three 8-inch round cake pans and line with parchment paper.

In a mixing bowl, beat softened unsalted butter and vegetable oil until fluffy. Gradually add granulated sugar, mixing until light and airy.

Incorporate large eggs one at a time, blending well after each. Add vanilla and almond extracts.

In another bowl, sift together cake flour, baking powder, and salt. Alternate adding dry ingredients and milk to the wet mixture, folding gently.

Divide the batter among the pans and bake for 25-30 minutes or until a toothpick comes out clean. Cool in the pans for 10 minutes before transferring to a wire rack.

Combine water and granulated sugar in a saucepan, heating until sugar dissolves. Stir in jam and lemon zest, then cool.

Beat together mascarpone and cream cheese until smooth, then gradually add powdered sugar and heavy cream. Whip until soft peaks form. Add extracts and salt.

Start with one cake layer, brush with berry syrup, pipe chantilly cream on top, and scatter fresh berries. Repeat for the second layer, finishing with the top layer and frosting the cake.

Garnish with fresh berries and chill in the refrigerator for at least 30 minutes before serving.