Heat milk, cream, vanilla pods, and seeds in a saucepan.
Whisk sugar and egg yolks until pale and creamy.
Pour hot milk onto eggs while whisking then thicken over low heat.
Strain the custard and chill in the fridge for one hour.
Preheat oven to 200°C and prepare a 23cm springform cake tin.
Whisk eggs and sugar until thick then incorporate pistachio paste.
Fold in flour and butter then bake for 25 minutes at 200°C.
Blend 300g of raspberries into a purée with water.
Toast flaked almonds in a dry pan until brown.
Whip cream with icing sugar until soft peaks form.
Slice the cooled pistachio cake into 2cm thick pieces.
Layer sponge, kirsch, purée, raspberries, and custard in a bowl.
Top with whipped cream, extra raspberries, almonds, and chopped pistachios.