Preheat your oven to 350°F (177°C) and prepare three 7-inch round cake pans by spraying them lightly with nonstick spray. Cut parchment paper in circles to fit the bottoms of the pans, placing them inside for easy release after baking.

In a mixing bowl, whisk together the cake flour, baking powder, and salt until well combined. Set this dry mixture aside.

In a large bowl, use an electric mixer to cream together the granulated sugar, unsalted butter, and vegetable oil until the mixture is pale and creamy—about 3-4 minutes. Gradually add the egg whites, mixing just until they're incorporated.

Add the sour cream, vanilla extract, and almond extract to the butter mixture. Beat everything together until fully combined.

Gradually add the flour mixture and the milk into the wet mixture, alternating between the two. Mix gently until just combined.

Divide the batter evenly among the prepared cake pans, smoothing the tops with a spatula. Bake in the preheated oven for 26-30 minutes, or until a toothpick inserted into the center comes out clean.

For the Swiss meringue buttercream, place the pasteurized egg whites, powdered sugar, and salt in a mixing bowl. Whip on medium speed until thick and glossy, about 5-7 minutes.

In a saucepan, heat the frozen raspberries, granulated sugar, and lemon juice over medium heat until bubbling. Stir until it thickens; strain to remove seeds and allow this fruity filling to cool completely.

Once the cakes have cooled, level the tops of each layer. Spread a layer of buttercream onto the first cake layer, followed by a generous portion of the raspberry filling. Place the next layer on top and repeat the process.

Apply a crumb coat to the entire assembled cake, chill briefly, then frost it generously with the remaining buttercream. Decorate with fresh raspberries and slivered almonds.