Let the puff pastry squares thaw at room temperature for 20–30 minutes

Preheat the oven to 400°F (200°C).

Roll out each pastry square thinly (about 2 mm thick). Poke holes with a fork to prevent bubbling.

Cut out 7-inch (18 cm) circles or adjust to your desired cake size (note that pastry shrinks by about 1 inch when baked).

Bake for 8–10 minutes until golden brown. Let cool completely.

You’ll need 15 pastry layers for the cake, plus a few extra for crumbs.

In a saucepan, whisk together milk, egg yolks, powdered sugar, and cornstarch until smooth.

Heat over medium heat, stirring constantly, until it thickens (about 3–5 minutes).

Stir in pistachio paste and mix until well combined.

Remove from heat and add cold butter. Stir until fully incorporated.

Transfer the custard to a bowl, cover with plastic wrap (pressing it directly onto the surface), and refrigerate for 2–3 hours (preferably overnight).

Prepare a springform cake pan that fits the size of your pastry layers.

Line the inside with plastic wrap for easy removal.

Place the first pastry layer at the bottom of the mold.

Spread a thin layer of pistachio custard and add a few raspberries.

Repeat the process with the remaining layers, alternating custard and raspberries.

Spread custard over the top layer.

Cover with plastic wrap and refrigerate for 4–6 hours (preferably overnight).

Carefully remove the cake from the mold by lifting the plastic wrap.

Transfer it to a serving plate.

Coat the sides with crushed pastry crumbs.

Decorate the top with fresh raspberries and chopped pistachios (optional).

Let the cake sit at room temperature for 30 minutes before serving.