French Chantilly Cream Cake with Cherries - Culinary Archeology

Ingredients

• 13 oz (368.54 g) bleached cake flour
• 13 oz (368.54 g) granulated sugar
• 3 tsp (14.79 g) baking powder
• 1/4 tsp (0.25 tsp) baking soda
• 1/2 tsp (0.5 tsp) salt
• 8 oz (226.8 g) butter unsalted
• 2 tsp (1 Tbsp) vanilla extract
• 1 tsp almond extract
• 10 oz (283.5 g) whole milk room temperature
• 3 oz (85.05 g) vegetable oil
• 3 large (3 large) eggs room temperature
• 16 oz cream cheese softened
• 8 oz unsalted butter softened
• 16 oz mascarpone cheese softened
• 22 oz powdered sugar sifted
• 1 tsp vanilla extract
• 8 oz heavy whipping cream
• 2 tsp meringue powder
• 2 cups fresh or frozen cherries
• 2 1/2 oz sugar or no sugar alternative
• 1 oz water
• 1 oz cornstarch or arrowroot
• 1 tsp lemon zest
• 2 tsp lemon juice