1. Preheat the oven to 350°F (175°C) and prepare two 8-inch round cake pans by greasing and flouring them.
2. In a medium bowl, combine flour, ground pistachios, baking powder, baking soda, and salt.
3. Cream butter and sugar together in a large bowl until light and fluffy (about 2-3 minutes).
4. Add eggs one at a time, mixing well after each addition, then stir in vanilla extract.
5. Gradually add dry ingredients to the butter mixture, alternating with milk and sour cream. Begin and end with the dry ingredients.
6. Gently fold in the raspberries.
7. Divide the batter evenly between the pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Cool for 10 minutes, then transfer to a wire rack to cool completely.

For the Pistachio Whipped Cream:

1. In a large bowl, whip heavy cream, powdered sugar, pistachio pudding mix, and vanilla extract until stiff peaks form.

For the Raspberry Sauce:

1. Combine raspberries, sugar, and lemon juice in a small saucepan over medium heat. Cook for 5 minutes, stirring occasionally, until the mixture thickens. Let cool.

To Assemble the Cake:

1. Place one cake layer on a serving plate. Spread pistachio whipped cream on top and drizzle with raspberry sauce.
2. Add the second cake layer and frost the entire cake with remaining whipped cream.
3. Garnish with fresh raspberries, chopped pistachios, and mint leaves. Chill for 30 minutes before serving.