berry chantilly protein pound cake (no protein powder)

0 Toss the [wprm-ingredient text="4 cups thawed mixed berries" uid="20"] with [wprm-ingredient text="3 tbsp sugar" uid="21"] and [wprm-ingredient text="2 tbsp lemon juice" uid="22"]. Cover and refrigerate up to 4 hours. They'll release a ton of juice on their own, no cooking needed.
3 Pull the [wprm-ingredient text="4 egg whites" uid="16"] out 30 minutes ahead. Room temperature whites whip to noticeably more volume than cold ones.
4 Heat the oven to 325° F. Line a 9x13 pan with parchment, bottom and sides.
5 Sift the [wprm-ingredient text="2 cups all-purpose flour" uid="1"], [wprm-ingredient text="1/3 cup cornstarch" uid="2"], [wprm-ingredient text="2-1/4 tsp baking powder" uid="3"], [wprm-ingredient text="1/4 tsp baking soda" uid="4"] and [wprm-ingredient text="1/2 tsp salt" uid="5"] together.
6 Blend the [wprm-ingredient text="1 cup cottage cheese" uid="7"], [wprm-ingredient text="4 egg yolks" uid="8"], [wprm-ingredient text="1/3 cup milk" uid="9"], [wprm-ingredient text="1/3 cup powdered sugar" uid="10"], [wprm-ingredient text="1-1/2 tsp vanilla extract" uid="13"] and [wprm-ingredient text="1/4 tsp almond extract" uid="14"] until completely smooth. No curds, no specks. Whisk in the [wprm-ingredient text="2 tbsp melted butter" uid="11"] and [wprm-ingredient text="2 tbsp avocado oil" uid="12"].
7 Fold the dry into the wet just until combined. Don't beat it, leave some flour streaks.
8 Whip the egg whites with [wprm-ingredient text="1/2 tsp cream of tartar" uid="18"] to soft peaks, then stream in [wprm-ingredient text="1/2 cup sugar" uid="17"] and whip to firm, glossy peaks. Stop before stiff. 
9 Stir a third of the meringue into the base to loosen it. Fold in the rest in two additions, gently, until no white streaks remain.
10 Bake 22 to 26 minutes, until the center springs back. Cool completely in the pan, about an hour on a rack.
1 Set a sieve over a bowl and drain the berries. You want about 1/2 cup of juice. Stir [wprm-ingredient text="1/4 tsp almond extract" uid="24"] into the juice and set it aside for the soak.
11 Slice off the domed top of the cake. Brush the reserved juice over the top and let it absorb 15 minutes. But only do this if you're ready to serve the cake in the next hour.
2 Stir the [wprm-ingredient text="2 tbsp chia seeds" uid="23"] into the drained fruit and let sit 20 minutes to thicken.
12 Spread the chia berries over the cake in an even layer.
13 Beat the [wprm-ingredient text="8 oz whipped cream cheese" uid="26"], [wprm-ingredient text="1/2 cup cottage cheese" uid="27"] and [wprm-ingredient text="1-1/4 cups powdered sugar" uid="29"] until completely smooth. In a separate bowl, whip the [wprm-ingredient text="1 cup heavy cream" uid="28"] with [wprm-ingredient text="1-1/2 tsp almond extract" uid="30"], [wprm-ingredient text="1 tsp vanilla extract" uid="31"] and a pinch of salt to firm peaks. Fold the whipped cream into the cream cheese mixture in two additions.
14 Spread over the berries. 
15 Top with [wprm-ingredient text="1-1/2 cups fresh berries" uid="34"] and [wprm-ingredient text="1/3 cup slivered almonds" uid="35"] just before serving.