Preheat the oven to the required temperature and prepare a baking tin by greasing and lining it with parchment paper.

Cream together the caster sugar and unsalted butter until light and fluffy.

Add the vanilla extract and eggs one at a time, mixing well after each addition.

Sift together the flour, pistachio powder, baking powder, and salt. Gradually add this to the wet mixture, alternating with the milk.

Add the green food color and mix until the batter is evenly colored.

Pour the batter into the prepared tin and bake until a skewer inserted into the center comes out clean. Let it cool completely before assembling.

In a mixing bowl, whip the cream cheese until smooth.

Add the non-dairy whip cream, condensed milk, and vanilla extract. Mix until well combined.

Melt the gelatine sheets and add them to the mixture, followed by the pastry cream, unsalted butter, and icing sugar. Whip until the frosting is light and fluffy.

Slice the pistachio cake sponge into even layers.

Brush each layer with cinnamon sugar syrup for added moisture.

Spread a generous layer of cream cheese frosting between each layer of cake.

Frost the outside of the cake with the remaining cream cheese frosting.

Decorate with baked chopped pistachios, fresh raspberries, blackberries, snow sugar dust, and cool jell as desired.