A show‑stopping layered cake with nutty pistachio sponge, tangy raspberry filling, and silky cream‑cheese frosting (optional mirror glaze).

Units Scale

1 cup (125 g) shelled pistachios, finely ground
1 cup (125 g) all‑purpose flour
1 tsp baking powder
1/4 tsp salt
4 large eggs, room temperature
1 cup (200 g) granulated sugar
1/2 tsp vanilla extract
1/2 cup (113 g) unsalted butter, melted and cooled
2 cups (250 g) fresh raspberries
1/2 cup (100 g) granulated sugar (filling)
2 Tbsp lemon juice
2 tsp gelatin powder
1 lb (454 g) cream cheese, softened
1/2 cup (113 g) unsalted butter, softened
3 cups (375 g) powdered sugar, sifted
2 tsp vanilla extract (frosting)
(Optional mirror glaze:) 3/4 cup sugar, 1/2 cup water, 1 Tbsp gelatin, 1/2 cup condensed milk, 1 cup white chocolate chips, green food coloring

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Prepare sponge layers: Preheat to 325 °F (165 °C). Grease & dust two 8″ pans. Toast pistachios for 5–7 min, cool & grind. Whisk pistachios, flour, baking powder & salt.
Beat eggs, sugar & vanilla on high 5–7 min until pale and ribbon‑like. Fold in dry mix in 3 additions, then melted butter. Divide batter, bake 25–30 min. Cool in pans 10 min, then on racks.
Make raspberry filling: Simmer raspberries, sugar & lemon. Mash gently. Bloom gelatin in water, stir into berries until dissolved. Cool then chill until spreadable (~30–45 min).
Make frosting: Beat cream cheese & butter 2 min. Add powdered sugar gradually, then vanilla. Beat until fluffy. Chill briefly if soft.
Optional mirror glaze: Bloom gelatin in water. Boil sugar & water until dissolved. Add gelatin, condensed milk & white chocolate. Stir smooth, strain, add coloring, cool to 90–95 °F (32–35 °C).
Assemble cake: Level layers. Place one on board, pipe frosting dam around edge. Fill with raspberry mix, top with second layer. Crumb‑coat with frosting, chill 15–20 min. Finish with thick coat and smooth sides.
If using glaze, place cake on rack, pour glaze over, let set 10–15 min. Decorate with raspberries & chopped pistachios. Chill ≥1 h before serving.