Prepare the Pistachios:

• Pulse shelled pistachios in a food processor until they reach a fine crumb consistency.

Mix Dry Ingredients:

• In a medium bowl, whisk together cake flour, baking powder, baking soda, and salt.

Cream Butter and Sugar:

• Using a mixer, beat softened butter and granulated sugar until light and fluffy (about 2-3 minutes).

Incorporate Egg Whites:

• Add egg whites one at a time, mixing well after each addition.

Add Flavorings and Sour Cream:

• Mix in sour cream, vanilla extract, and almond extract until fully combined.

Combine Dry and Wet Ingredients:

• Gradually add dry ingredients to the wet mixture, alternating with whole milk. Mix until just combined.

Fold in Pistachios & Optional Coloring:

• Gently fold in the ground pistachios. Add a drop of green food coloring if desired.

Bake:

• Divide batter evenly into greased and parchment-lined cake pans.
• Bake at 350°F (177°C) for 22-25 minutes, or until a toothpick inserted into the center comes out clean.

Cool:

• Let cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Prepare Frosting:

• Beat cream cheese and butter together until smooth.
• Gradually add powdered sugar and vanilla extract, mixing until creamy.

Frost & Garnish:

• Spread frosting over cooled cakes. For a rustic “naked” look, apply a thin layer on the sides.
• Garnish with fresh berries and chopped pistachios.