Heavenly Pistachio Raspberry Dream Cake – A Luxurious Springtime Delight

Preheat your oven to 350°F (175°C). Line an 8-inch square pan with parchment paper.
In a bowl, whisk together the flour, baking powder, and salt.
In a separate bowl, cream the butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Incorporate the vanilla extract and sour cream.
Gently fold in the dry ingredients, followed by the finely chopped pistachios and almonds (if using).
Spread the batter evenly in the prepared pan and bake for 25–28 minutes, or until the cake is golden and springs back when touched. Allow the cake to cool completely.

Make the Raspberry Jelly Layer:
In a saucepan, combine the fresh raspberries, sugar, and lemon juice. Simmer for 5–7 minutes until the raspberries soften and release their juices.
Dissolve the cornstarch in raspberry juice or water, then stir it into the saucepan. Continue to cook, stirring constantly, until the mixture thickens to a jelly-like consistency.
Let the raspberry jelly cool slightly before spreading it evenly over the cooled pistachio cake layer. Refrigerate for 30 minutes to set.

Whip the Cream Cheese Mousse:
In a mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
In a separate bowl, whip the heavy cream to stiff peaks.
Gently fold the whipped cream into the cream cheese mixture until smooth and combined.

Assemble the Cake:
Once the raspberry jelly has set, spread the cream cheese mousse evenly over the jelly layer. Smooth the top with a spatula.
Refrigerate the cake for at least 2 hours to allow the layers to set.

Garnish and Serve:
Before serving, top the cake with fresh raspberries, mint leaves, a light dusting of powdered sugar, and extra chopped pistachios for garnish. Serve chilled.

Serving and Storage Tips: