Preheat your oven to 350°F (175°C). In a mixing bowl, combine finely ground pistachios, almond flour, sugar, melted butter, egg, and vanilla extract. Mix until a thick dough forms and press into cake molds. Bake for 12-15 minutes until golden brown and cool completely.

While the cake base cools, bloom the gelatin in cold water for about 5 minutes. Blend ground pistachios, heavy cream, sugar, and vanilla extract until smooth. Heat bloomed gelatin until dissolved, then stir into the pistachio blend, ensuring no lumps. Whip remaining heavy cream and gently fold into the mixture.

Once the cake base has cooled, pour the pistachio mousse over it, spreading evenly. Chill in refrigerator for at least 30 minutes until mousse is set.

In a saucepan, combine fresh raspberries, sugar, and lemon juice over medium heat. Cook for 5-7 minutes until soft and bubbling. Create a cornstarch slurry and stir into the raspberry mixture to thicken. Let cool completely before spreading over mousse.

Bloom additional gelatin in cold water. Blend cooled raspberry compote until smooth, mixing in melted gelatin. Whip cream to soft peaks and fold gently into raspberry puree. Spread this raspberry mousse over the chilled compote layer, and chill in the refrigerator for at least 4 hours or overnight.