Preheat the oven to 350°F (175°C). Grease and flour the cake pans.

In a large bowl, combine flour, ground pistachios, baking powder, baking soda, and salt.

In another bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each.

Mix in the milk, vanilla extract, and almond extract, then fold in the dry ingredients until just combined.

Divide the batter evenly between the prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.

In a medium saucepan, combine raspberries, sugar, cornstarch, lemon juice, and salt. Cook over medium heat until thickened.

Remove from heat and let cool.

In a large bowl, beat together the butter and powdered sugar until creamy. Add in mascarpone, vanilla, cream, and salt and beat until smooth.

Once the cake layers are cool, place one layer on a serving plate, spread the raspberry filling on top, then add the second layer.

Frost the top and sides of the cake with the mascarpone frosting.

Decorate with crushed pistachios, fresh raspberries, and edible flowers if desired.