Preheat your oven to 175°C (350°F) and grease two 8-inch round cake pans, lining the bottoms with parchment paper.

Finely grind the unsalted pistachios in a food processor until they resemble a fine meal.

In a large mixing bowl, combine the all-purpose flour, baking powder, salt, and ground pistachios, whisking until fully blended.

Cream the softened unsalted butter and granulated sugar together until light and fluffy, about 4–5 minutes. Add eggs one at a time, mixing well after each addition.

Stir in the vanilla and almond extracts. Gradually alternate adding the dry mixture and buttermilk into the batter, mixing until just combined.

Divide the batter between the prepared cake pans and bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.

While the cakes are baking, prepare the raspberry filling by combining raspberries, sugar, cornstarch, water, and lemon juice in a saucepan over medium heat.

In a mixing bowl, beat the mascarpone cheese with powdered sugar and vanilla until smooth. Gently fold in the whipped cream until fluffy.

Once cooled, run a knife around the edges of the cake and remove from pans. Slice each layer in half horizontally to create two layers.

Spread cream filling on one layer, followed by raspberry filling before stacking the next layer. Repeat with other cake.

Decorate with remaining cream filling and a sprinkle of chopped pistachios before serving.