1. Preheat the oven to 350F and grease and line two 6-inch cake pans. Set those aside for later!

2. To a medium-sized bowl, add 3/4 cups finely ground pistachios, 1 cup flour, 1/2 tsp. salt, and 1/4 tsp. baking soda. Whisk that together until combined. Set aside.

3. To a large bowl, add in 2 Tbsp. vegetable oil and 1/4 cup softened butter. With an electric hand mixer, beat that together until combined. Then add in 3/4 cups white sugar and beat that again. Once it’s done, it should have a pale color, and be kind of fluffy. Add in 1 egg + 1 egg white, 1 tsp. vanilla extract, and 1/4 tsp. almond extract, beating that another time. Lastly, add in 6 Tbsp. sour cream and 6 Tbsp. whole milk and beat that one last time! Make sure everything is combined.

4. With a spatula, fold the dry ingredients into the wet, until fully combined.

5. Divide the batter into the two cake pans, and bake at 350F for right around 30-32 minutes, or until a toothpick inserted comes out clean. Let the cakes cool completely, while making the frosting.

6. To make the frosting, with a fork, mash 1/2 cup fresh raspberries, and add in 1/4 cup white sugar. Set that aside. Now, with an electric hand mixer, beat 2 + 1/4 cups heavy whipping cream until stiff peaks form. Lastly, add the raspberries into the whipped cream, and fold that to combine.

7. Once the cakes are cooled, you’re ready to assemble! Place one cake layer on your serving plate, and add spread on a little less than half of the Chantilly cream. Next, add on the second cake layer, and top with a pile of the remaining Chantilly cream.

8. To the top, add on some fresh raspberries and pistachio crumbs, and you’re ready to serve!