An almond, whipped cream, and berry layer cake that's naturally gluten-free!
Preheat oven to 350F.
Line a half-sheet jellyroll pan (13"x18")with parchment and grease the bottom and sides.
Mix together the almond flour, baking powder, and salt and set aside.
In a large bowl, beat the egg yolks and brown sugar until the color is light and the consistency is thick and silky. It's very pretty!
Add the extract and dry ingredients and mix well.
In a new bowl beat the egg whites to stiff peaks. Be sure the bowl and your beaters are very clean and dry before starting to beat the egg whites.
Stir a few large scoops of the beaten whites into the yolk mixture. After it's fully incorporated, gently fold the remaining whites into the batter until it's JUST incorporated. Try not to over-mix so your sponge stays light and fluffy!
Pour the batter into the prepped pan and even it out to the edges.
Bake for 15 to 18 minutes until a toothpick comes out clean and the cake is beautiful and golden.
Remove from the oven and allow to cool completely.
Dissolve the sugar into the water over medium heat until the mixture is totally clear. Add almond extract and mix well.
Remove from heat and allow to cool.
In a large bowl beat the whipping cream and powder packets until it's light and fluffy.
When the cake is cool, cut it into three even segments. Place the first third onto your serving plate and spoon on the almond simple syrup evenly over the top of the layer. Add berries evenly over the whipped cream. Top with the next third of the cake and repeat the process until the cake is fully built.
You can make the whipped cream your own favorite way and omit the stabilizer and powdered vanilla sugar.
VARIATION: Make egg white meringues and crunch them up and add them to each layer and the top of the cake for a little extra texture!