Preheat the oven to 350°F / 175°C. Butter a 7" springform pan, then coat the inside with sugar.

To a medium sized mixing bowl, add the flour, pistachio flour, baking powder, salt, sugar, and cubed butter. Use a hand mixer or a stand mixer fitted with the paddle attachment to beat the mixture until combined.

Add in the oil, egg whites, vanilla, sour cream, and milk. Whisk until a cohesive batter forms.

Pour the cake batter into the prepared pan. Bake for 35-45 minutes, until a toothpick comes out with a few moist crumbs.

While the cake is baking, work on the raspberry jam, pistachio mascarpone whipped cream, and the pistachio milk soak.

Set a fine mesh sieve over a bowl. Add raspberries, lemon zest, 15g of lemon juice, and sugar to a saucepan over medium heat. Stir frequently and mash raspberries.

Once mashed, pour the mixture through the sieve to extract juice. Discard seeds and return the juice to the saucepan to simmer.

Mix corn starch with remaining lemon juice. Once the mixture is simmering, stir in the corn starch slurry until the jam thickens.

Remove from heat and chill in the fridge.

Add mascarpone, sugar, pistachio cream, salt, and vanilla to a mixing bowl. Beat until combined.

Slowly pour in the heavy whipping cream while mixing until stiff peaks form.

Cover and refrigerate until ready to assemble the cake.

Add pistachio cream to a bowl. Heat milk in a microwave-safe cup until it bubbles. Pour milk over the pistachio cream and mix until combined.

Cover and refrigerate until ready to assemble the cake.

Once the cake has cooled, slice it horizontally to get three pieces.

Place the bottom piece in the springform pan, brush with ⅓ of the pistachio milk, and top with ⅓ of the mascarpone and ½ of the jam.

Add the middle layer, top with ½ of remaining mascarpone and remaining jam.

Brush the top layer with the remaining pistachio milk and place it on the cake. Cover and chill for 30 minutes.

Top with remaining mascarpone and fresh raspberries before serving.