Making the Pistachio Cake:

Cup of Yum
1. Preheat the oven to 350F/177C.
2. Spray the sides of a large, 13×18-inch sheet pan with baking spray, and line the bottom with parchment paper.
3. Next, add the shelled pistachios to a food processor, then pulse until they are coarsely chopped. Set aside.
4. In a large bowl using an electric hand mixer or a stand mixer whisk the eggs, sugar, lemon zest, and vanilla on high speed for 8 to 10 minutes, until fluffy, and voluminous.
5. In a separate bowl, whisk together the flour and baking powder.
6. Sift the flour mixture into the eggs in 3 batches, folding gently and well after each addition.
7. Measure 1 cup of the ground pistachios and using a rubber spatula fold them into the cake batter. Set aside the rest.
8. Transfer the cake batter to the prepared sheet pan, spread it evenly, and level the top with an offset spatula.
9. Bake the cake in the preheated oven on the middle rack for 18 to 21 minutes, until the top is lightly browned and the cake is set.
10. In the meantime, prep everything to roll the cake and it needs to be rolled immediately after baking! Have a clean kitchen towel on hand, powdered sugar, a wire rack, and a free countertop.
11. Remove the cake from the oven, and run a knife along the edges to loosen it from the pan.
12. Using a sifter, sprinkle the powdered sugar over the top.
13. Place a clean kitchen towel over the cake, place a wire rack on top, then invert the cake onto the wire rack and place it on the counter.
14. Lift off the pan and peel away the parchment paper, it's important to peel otherwise it will stick to it.
15. Place the peeled paper back onto the cake, then very slowly and loosely, using the kitchen towel, roll the cake up, starting with the short end.
16. Allow the cake to cool completely.

Pistachio Whipped Cream Frosting:

1. Add the room-temperature cream cheese into a mixer bowl, and beat it for 4 to 5 minutes, until smooth. Keep in mind to scrape down the sides and bottom of the mixing bowl occasionally, until smooth.
2. Add in the chilled heavy cream, vanilla, and powdered sugar and beat using an electric mixer with a whisk attachment for about 1 minute.
3. Stop to scrape down the sides and bottom of the bowl, then add the pistachio paste, and continue to whisk on medium-high speed until stiff peaks form, about 4 to 5 minutes. Keep the frosting chilled until ready to use.

Raspberry Filling:

1. Add the raspberries and sugar to a shallow bowl, and mash using a fork until well combined and pureed.

Assemble::

1. Very gently unroll the fully cooled cake on a wire rack.
2. Spread the raspberry puree into an even layer over the cake, all the way to the edges.
3. After that, add about 3 cups of the pistachio whipped cream frosting spread it evenly to the edges, and if needed add more. Make sure NOT to overfill the cake, as this can cause it to crack!
4. Sprinkle the remaining ground pistachios on top of the frosting layer.
5. Carefully roll the cake back up, as you did before. Transfer it to a flat platter.
6. Next, using an offset spatula frost the outside of the cake with a generous amount of pistachio whipped cream frosting. Sprinkle more ground pistachios on top.
7. Also, you can transfer any remaining whipped cream into a pastry bag, and make sore roses on top of the cake, then garnish with fresh raspberries and mint leaves.
8. Refrigerate the cake overnight, before serving, or for at least 10-12 hours.
9. Use a sharp, serrated knife to slice the cake.