Preheat your oven to 350°F (175°C). In a food processor, grind the toasted pistachios into a fine meal. In a large mixing bowl, cream together room temperature butter and sugar until light and fluffy, about 3-5 minutes. Beat in eggs one at a time, then add the pistachio meal and cake flour.

Divide the batter between two greased and floured 9-inch round cake pans. Bake for 25-30 minutes, or until a toothpick comes out clean. Let cool in the pans for 10 minutes before transferring to wire racks.

In a saucepan over medium heat, combine raspberries with sugar. Cook for about 5-7 minutes until the mixture thickens slightly. Cool completely before using as filling.

In a mixing bowl, combine softened cream cheese and room temperature butter. Beat together until creamy, then gradually add powdered sugar, mixing until fluffy.

Place one cake layer on a serving plate. Spread raspberry filling over it, followed by a layer of frosting. Add the second layer on top and repeat the process.

Apply a thin layer of cream cheese frosting over the entire cake for a crumb coat. Chill for about 30 minutes to set.

Remove the cake from the fridge and apply a thicker layer of frosting, smoothing it out for a polished look.

Decorate as desired with raspberry coulis, freeze-dried raspberries, or edible glitter. Slice and serve to impress your guests!