Prepare Pistachios by finely grinding the shelled pistachios in a food processor until resembling a powder. Combine with all-purpose flour, baking powder, and salt.

Make Batter by creaming the unsalted butter and granulated sugar until light and fluffy. Gradually add eggs, then blend in milk, vegetable oil, vanilla extract, and almond extract if using. Fold in dry ingredient mixture until just combined.

Bake by preheating oven to 175°C (350°F) and greasing three 8-inch round cake pans. Distribute batter among pans and bake for 22-25 minutes. Cool layers in pans for 10 minutes before transferring to wire rack.

Prepare Cream by whipping heavy cream in a chilled mixing bowl until soft peaks form. Fold in mascarpone cheese, powdered sugar, and vanilla extract until well combined and thick.

Assemble Cake by layering one cooled cake layer on a plate, spreading mascarpone cream on top, adding the second layer, and repeating. Finish with cream on top and sides, smoothing with a spatula.

Chill the assembled cake in the refrigerator for at least two hours before serving to allow flavors to meld and layers to set.