1. Finely chop or grind the pistachios in a food processor. Reserve a few tablespoons for garnish.

2. In a large bowl, cream butter and granulated sugar until light and fluffy.

3. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.

4. In a separate bowl, whisk together flour, baking powder, and salt.

5. Gradually add the dry ingredients to the wet mixture, alternating with milk, beginning and ending with dry ingredients.

6. Fold in the chopped pistachios.

7. Divide the batter into two greased and floured 8-inch round cake pans.

8. Bake at 350°F (175°C) for 25-30 minutes or until a toothpick comes out clean. Let cool completely.

9. In a saucepan, combine raspberries, lemon juice, and 1 tablespoon sugar. Simmer until thickened. Cool completely.

10. Whip heavy cream and powdered sugar in a chilled bowl until soft peaks form.

11. Spread raspberry filling between the cooled cake layers.

12. Frost the outside with whipped cream.

13. Garnish with whole raspberries and reserved pistachios.

14. Chill at least 1 hour before serving.