Prepare the sponge cake: Preheat oven to 350°F (175°C). Line the bottoms of two 8-inch cake pans with parchment paper. Combine ground pistachios, flour, baking powder, and salt. In another bowl, beat eggs, sugar, and vanilla until pale and doubled in size. Gently fold in dry ingredients and melted butter. Divide batter between pans and bake for 25 minutes.
Make the gelée: Purée raspberries, sugar, and lemon juice. Strain and heat with gelatin until dissolved. Cool until slightly set, then spread over one cooled cake layer.
Prepare the frosting: Beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla. Spread over the set gelée.
Prepare the glaze: Mix sugar, water, and gelatin. Heat until gelatin dissolves. Add condensed milk, then pour over white chocolate; stir until smooth. Add green coloring, let cool slightly, then pour over frosting.
Assemble the cake: Place the second cake layer on top of the frosted layer. Pour the mirror glaze over the entire cake. Garnish with fresh raspberries, pistachios, and optionally, gold leaf. Chill until set.
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