Preheat your oven to 350°F (180°C) and prepare three 6-inch or 8-inch round cake pans by lining the bottoms with parchment paper and greasing the sides with butter.

In a large mixing bowl, cream together 1 cup of unsalted butter and 2 cups of granulated sugar until light and fluffy.

Add 6 egg yolks to the creamed mixture and mix well. Stir in 1 cup of raspberry preserves and 1 teaspoon of vanilla extract.

In a separate bowl, sift together 3 cups of all-purpose flour, 1 tablespoon of baking powder, and ½ teaspoon of salt. Gradually add to the wet mixture, alternating with 1 cup of whole milk.

Whip 6 egg whites in a clean bowl until stiff peaks form and gently fold into the cake batter.

Evenly distribute the batter among the prepared pans and bake for 20-30 minutes.

Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack.

For the buttercream, combine 6 egg whites and 1 ½ cups of granulated sugar in a heatproof bowl and set it over simmering water, whisking until the sugar is dissolved.

Transfer to a mixer and beat until stiff peaks form and the bowl is cool.

Gradually add 1 ½ cups of unsalted butter until creamy, then mix in 1 tablespoon of rose water.

Place one cake layer on a serving plate and spread with Swiss meringue buttercream and some raspberry preserves.

Repeat with the second layer, then add the final layer on top.

Lightly frost the top and sides of the cake and garnish with chopped pistachios and chocolate-dipped fresh raspberries.