Divine Pistachio Raspberry Delight Cake

Fresh raspberries
Shelled pistachios
Edible gold leaf (optional)
Directions:
Preheat the oven to 350°F (175°C). Line the bottoms of two 8-inch cake pans with parchment paper.
Pistachio Sponge Cake: In a bowl, mix ground pistachios, flour, baking powder, and salt. In another bowl, beat eggs, sugar, and vanilla until pale and doubled in volume. Gently fold in the dry ingredients and melted butter. Divide the batter evenly between the pans and bake for 25 minutes.
Raspberry Gelée: Blend raspberries, sugar, and lemon juice into a purée. Strain the mixture, then heat with gelatin until dissolved. Allow it to cool slightly and spread over one of the cake layers.
Vanilla Cream Cheese Frosting: Beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla extract. Spread the frosting over the set gelée.
Mirror Glaze: Combine sugar, water, and gelatin. Stir in condensed milk, then pour over white chocolate and mix until smooth. Add green food coloring and let it cool slightly before pouring over the frosting.
Garnishing: Decorate with fresh raspberries, shelled pistachios, and optional edible gold leaf. Chill until fully set.
Prep Time: 1 hour | Cook Time: 25 minutes | Total Time: 1 hour 25 minutes | Calories: 640 kcal | Servings: 12