Preheat your oven to 350°F (175°C). In a large mixing bowl, combine finely ground pistachios, almond flour, sugar, melted butter, one egg, and vanilla extract. Mix until a slightly sticky dough forms.

Press the dough evenly into the bottoms of your cake molds lined with parchment paper. Bake for 12-15 minutes until golden brown. Allow to cool completely.

Bloom the gelatin by sprinkling it over cold water for 5 minutes. Blend ground pistachios, heavy cream, sugar, and vanilla extract until smooth.

Gently heat the bloomed gelatin until dissolved and mix it into the pistachio mousse blend until smooth.

Whip the remaining heavy cream to soft peaks and gently fold it into the mousse mixture.

Pour the pistachio mousse over each cooled cake base and chill for at least 30 minutes.

Prepare the raspberry compote by cooking raspberries, sugar, and lemon juice in a saucepan over medium heat for 5 minutes. Add a cornstarch slurry to thicken.

Spread the cooled raspberry compote over the set mousse layer. Chill for at least 4 hours or overnight before serving.

Remove the cakes from the molds, garnish with fresh raspberries and chopped pistachios, and serve.