Preheat oven to 350F. Spray 3 8 inch cake pans well with bakers spray
Whisk in a bowl egg whites, milk, vanilla and almond extract
Whisk flour, sugar, baking powder and salt in another bowl
Add butter in 6 additions to flour mixture beating in at low after each piece and then beat an additional 2 minutes on low
Add milk/egg white mixture in 2 additions, beating on medium and beat 1 minute after all is added
Pour into prepared pans. Bake 18 to 20 minutes until a toothpick comes out just clean. Cool 15 mins then remove from pans and cool on wiren racks completely before frosting
MAKE LEMON CREAM FILLING
Whip the cream until it holds its shape
In another bowl beat mascarpone, lemon curd, lemon zest and sugar until smooth
Fold whipped cream into lemon/mascarpone mixtire in 2 additions intil uniform in color
MAKE LEMON WHIPPED CREAM FROSTING
Add cold water to a small heatproof bowl, sprinkle gelatin on and soften for 5 minutes
Bring a small skillet of water to a simmer, add bowl of gelatin and stir until clear and disdolved. Turn off heat and let it sit in the warm water to remain liquid while whipping the cream
Whip the cream until soft peaks form
Add sugar, lemon juice, lemon zest and vanilla until combined then beat gelatin until cream holds its shape
ASSEMBLE CAKE
Place 1 cake layer, bottom up on serving plate
Spread with 1/2 of lemon cream filling
Top with second cake layer, bottom up
Spread with remaining lemon cream filling
Top with last third layer, bottom up
Frost entire cake with lemon whipped cream. Refrigerate at least 2 to 4 hours to set before slicing
Garnish with fresh blueberries, strawberrys and sprinkles
