Ingredients:
For the Pistachio Sponge Cake:
1 cup shelled pistachios, finely ground
1 cup all-purpose flour
1 tsp baking powder
1/4 tsp salt
4 large eggs, room temperature
1 cup granulated sugar
1/2 tsp vanilla extract
1/2 cup unsalted butter, melted and cooled
For the Raspberry Gelée:
2 cups fresh raspberries
1/2 cup granulated sugar
2 tbsp lemon juice
2 tsp gelatin powder
For the Vanilla Cream Cheese Frosting:
1 lb cream cheese, softened
1/2 cup unsalted butter, softened
3 cups powdered sugar, sifted
2 tsp vanilla extract
For the Mirror Glaze:
3/4 cup granulated sugar
1/2 cup water
1 tbsp gelatin powder
1/2 cup condensed milk
1 cup white chocolate chips
Green food coloring
Garnishes:
Fresh raspberries
Shelled pistachios
Edible gold leaf (optional)
Directions:
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