Almond Cake with Raspberry Filling Recipe

Combine the raspberries and orange juice in a medium saucepan, over medium heat, and bring to a boil. Let the mixture simmer for a few minutes until the raspberries are all broken up.
8 oz (225g) raspberries fresh or frozen, 2 Tbsp (1oz) orange juice or lemon juice
Remove a couple of tablespoons of liquid from the sauce pan and mix with the cornstarch in a separate bowl. Add in the cornstarch mixture and let it simmer for a few more minutes.
2 tsp (7g) cornstarch
Remove from the heat, pour it into a small bowl or jar and allow the filling to cool completely before using.

Preheat the oven to 350F/177C convection (325F/163C conventional) and grease and line three 8-inch pans or five 6-inch pans with baking spray and parchment paper.
In a medium bowl, whisk together the flour, baking powder and salt.
3 cups (375g) all-purpose flour, spooned and leveled, 1 Tbsp baking powder, 1/2 tsp salt
In the bowl of a stand mixer, cream butter and sugar together, at high speed, for 2-3 minutes. Scrape the edge of the bowl and add in the oil. Beat for another 1-2 minutes, until it's pale and fluffy.
1/2 cup (1 stick/113g) unsalted butter room temperature, 2 1/4 cups (450g) granulated sugar, 3/4 cup (6oz) vegetable oil or canola oil
With the mixer on medium speed, add the eggs to the mixture, one at a time, beating until each one is fully incorporated. Add in the almond extract and liqueur.
3 large eggs room temperature, 2 tsp almond extract, 1 Tbsp disaronno amaretto liqueur *optional*
Alternate adding in the milk and the dry ingredients in three intervals, beginning and ending with the dry ingredients. Mix just until the last streak of flour is combined.
2 cups (16oz/480mL) whole milk room temperature
Divide batter between the pans and bake for 30-40 minutes, until it's golden brown, releases from the edge and springs back when you press on it gently.
Once they are cooled completely, level each cake if they're domed.

In the bowl of a stand mixer, use the flat beater to cream together the butter and mascarpone, for 1-2 minutes just until they're combined.
1/2 cup (1 stick/113g) unsalted butter room temperature, 8 oz mascarpone room temperature
Add in the powdered sugar and the extract and/or liqueur and beat for another 2-3 minutes, scrape the sides of the bowl as needed.
3 cups (360g) powdered sugar spooned and leveled, 2 Tbsp Disaronno amaretto liqueur *you can substitute for 1-2 tsp. almond extract*

Place the first layer of cake on a board and top it with a layer of mascarpone buttercream. Place the second layer of cake on top and pipe a border of the buttercream around the edge of this layer, then fill it with raspberry filling.
Repeat with alternating layers until the cake is assembled. Refrigerate the cake for at least 30 minutes.
Use half of the left over frosting to do a light crumb coat and then refrigerate the cake for another 30 minutes. Finish frosting the cake with the left over frosting.
Place some fresh raspberries dusted with powdered sugar on top of the cake.