Preheat your oven to 350°F (175°C). Line baking trays with parchment paper.

Whisk almond flour, pistachio paste, icing sugar, and eggs together until smooth and fluffy.

Fold in the flour and melted butter gently.

In a separate bowl, whip egg whites with sugar until soft peaks form, then carefully fold into the batter for a light texture.

Spread the batter thinly onto prepared trays and bake for 10–12 minutes until lightly golden. Let cool completely.

Combine raspberry purée and sugar in a saucepan over medium heat.

Mix NH pectin with a small spoonful of sugar, then whisk into the raspberry mixture.

Simmer until slightly thickened, then cool fully.

Cook sugar and water in a saucepan until it reaches a light syrup consistency.

Whisk egg yolks while slowly pouring in the hot syrup until pale and fluffy.

Beat in softened butter gradually until smooth and creamy, then mix in pistachio paste for a rich nutty flavor.

Layer pistachio joconde, pistachio buttercream, and raspberry compote repeatedly for beautiful elegant layers.

Chill or freeze slightly to firm up the cake before glazing.

Pour the glossy green glaze over the top for a smooth professional finish.

Decorate with fresh raspberries, chopped pistachios, and delicate gold leaf for an elegant bakery-style presentation.