Red Velvet Cassata - cooking recipe

Ingredients

1 (7 ounce) package almond paste (like Odense)
1 1/3 cups water
1 (16 ounce) box red velvet cake mix
3 large eggs
1/3 cup corn oil (I prefer canola, so use your preference)
1 (8 ounce) package reduced-fat cream cheese, softened
1 (8 ounce) container mascarpone cheese
3 cups heavy cream, divided
1 1/4 cups confectioners' sugar, divided
2 teaspoons vanilla extract
2 cups strawberries, halved

Preparation

Heat oven to 350\u00b0F.
In bowl of mixer on medium speed, beat almond paste and 11/3cups water for 2 minutes.
Add next 3 ingredients (cake mix, eggs and oil).
On low speed, beat 30 seconds; scrape bowl then beat 2 more minutes on medium speed.
Divide between two 8-inch round cake pans coated with flour based cooking spray.
Bake for 30 minutes or until tester comes out clean; cool on rack.
Halve cakes.
In bowl of electric mixer, beat next 2 ingredients (cream cheese and mascarpone), 1 cup heavy cream, 3/4 cup confectioners' sugar and vanilla extract 2 minutes.
Beat remaining cream and sugar 2 minutes, then fold into cream cheese mixture.
Place 1 cake layer on plate; top with 1 cup cream mixture. Repeat twice.
Coat cake with remaining cream mixture and top with berries (using a mix of berries like strawberries, raspberries citrus curls and edible flowers looked terrific in the photo!).
Enjoy! ;).