How to make it

1. Preheat your oven to 350°F (175°C). Grease and line a 9-inch round cake pan (23 cm).
2. For the pistachio sponge, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in vanilla extract.
3. In a separate bowl, mix flour, ground pistachios, baking powder, and salt. Gradually add to the butter mixture, mixing until just combined.
4. Pour the batter into the prepared pan and bake for 25 minutes, or until a toothpick inserted into the center comes out clean. Cool completely on a wire rack.
5. To make the raspberry compote, combine raspberries, sugar, and lemon juice in a saucepan over medium heat. Cook until the raspberries break down and the mixture thickens. Cool completely.
6. For the pistachio praline, melt sugar in a saucepan over medium heat until it turns amber. Stir in chopped pistachios, then spread on parchment to cool. Once hardened, crush into pieces.
7. To prepare the vanilla mousse, sprinkle gelatin over cold water and let it bloom. Heat the cream until warm, then stir in the bloomed gelatin until dissolved. Mix in melted white chocolate and vanilla extract, then fold in whipped cream until smooth.
8. For the mirror glaze, sprinkle gelatin over cold water to bloom. In a saucepan, heat water, sugar, and condensed milk until combined. Remove from heat, add white chocolate and bloomed gelatin, and stir until smooth. Add food coloring and let cool to 95°F (35°C).
9. Assemble the cake by slicing the pistachio sponge into two layers. Spread raspberry compote over the first layer, followed by praline crunch, and then a layer of vanilla mousse. Top with the second sponge layer.
10. Pour cooled mirror glaze over the assembled cake, letting it cascade over the sides. Chill until the glaze sets.