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

In a medium mixing bowl, combine the flour, pistachio flour, baking powder, salt, sugar, and butter. Beat together until combined and no lumps remain.

Add 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 bakes, prepare the raspberry jam, mascarpone whipped cream, and milk soak.

Set a fine mesh sieve over a small bowl and set aside.

In a small saucepan, combine raspberries, lemon zest, 15g (1 tbsp.) lemon juice, and sugar, stirring frequently to mash raspberries.

Once mashed, pour the mixture through the sieve. Press to extract juice, discard seeds, then return to pan to simmer.

Mix corn starch with remaining lemon juice. Stir into simmering raspberry mixture until thickened.

Remove from heat, transfer to a container, and chill until ready to assemble the cake.

In a mixing bowl, combine mascarpone, sugar, pistachio cream, salt, and vanilla. Beat until combined.

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

Cover and refrigerate until assembling the cake.

In a small bowl, combine pistachio cream.

Heat milk in a microwave-safe measuring cup until bubbling, then pour over pistachio cream and mix until combined.

Cover and refrigerate until assembling the cake.

Once the cake has cooled, slice it in half horizontally twice to get three even pieces.

Place the bottom cake piece back into the springform pan, brush with ⅓ of the pistachio milk, then top with ⅓ of the mascarpone and ½ of the jam.

Add the middle cake layer, topping with ½ of the remaining mascarpone and the rest of the jam.

Brush the top layer of cake with remaining pistachio milk, then place it on top. Cover and refrigerate for 30 minutes.

Before serving, top with remaining mascarpone and fresh raspberries. Slice, serve, and enjoy!