Cream the butter and sugar in a mixing bowl until light and fluffy, about 3-5 minutes. Add the eggs one at a time, then stir in the milk and vanilla extract.

In a separate bowl, sift together the pistachio flour, all-purpose flour, baking powder, and salt. Gradually incorporate the dry ingredients into the wet mixture.

Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round pans. Divide the batter evenly between the pans and bake for about 25-30 minutes. Let cool in the pans for 10 minutes.

While the cakes cool, mash the raspberries with sugar in a medium bowl. Let sit for 10 minutes to release juices.

In a large bowl, beat cream cheese and powdered sugar until smooth. Gradually add heavy cream until fluffy.

Once the cakes are cooled, slice horizontally if preferred for layers. Spread raspberry filling on one layer, then place the second layer on top and frost the sides and top with frosting.

Refrigerate the assembled cake for at least 1 hour before serving to let flavors meld.