Preheat oven to 350°F (175°C). Line two 8-inch round cake pans with parchment circles and lightly grease the sides.

Grind the toasted, cooled pistachios in a food processor until very fine (like coarse almond flour), stopping before they turn pasty.

In a bowl, whisk the ground pistachios with the flour, baking powder, and salt until evenly combined.

In a large bowl, beat the eggs and granulated sugar with an electric mixer until pale, thick, and ribboning, 2–3 minutes. Mix in the melted butter and vanilla (add a drop or two of green coloring if desired).

Fold the dry mixture into the egg mixture in two additions until just combined. Divide batter evenly between prepared pans and smooth the tops.

Bake 22–25 minutes, until the centers spring back lightly and a tester comes out with a few moist crumbs. Cool in pans 10 minutes, then turn out to a rack to cool completely.

Make the raspberry filling: In a saucepan, cook raspberries, sugar, and lemon juice over medium heat until berries break down and mixture looks glossy, 4–6 minutes. Stir in the cornstarch slurry and simmer 1–2 minutes until thickened. Cool to room temperature.

Make the frosting: Beat softened cream cheese and butter until perfectly smooth. Gradually add powdered sugar and vanilla; beat until fluffy and spreadable. Chill briefly if very soft.

Assemble: Level cake layers if needed. Place one layer on a serving plate and pipe/spread a 1/2-inch ring of frosting around the edge to create a dam. Spread raspberry filling inside the dam, then add a thin layer of frosting on top of the filling.

Top with the second layer. Apply a thin crumb coat of frosting over the cake; chill 15–20 minutes to set. Finish with a smooth or swirled final coat of frosting.

Decorate with chopped pistachios, fresh raspberries, and white chocolate shavings (gold leaf optional). Chill until ready to serve, then slice with a warm, wiped knife for clean layers.