Peanut cake with raspberry jam

I sprinkle ground nuts into the dough for this pie, use raspberry jam for impregnation and cover the nut pie with whipped cream and chopped nuts.

Ingredients

• Butter (softened) - 450 g
• Brown sugar - 2 cups
• Eggs - 3 pcs.
• Almond extract - 1 tsp
• Flour - 3 cups
• Walnuts (roasted, ground) - 2 2/3 cups
• Raspberry jam - 1 cup
• Whipping cream - 1 cup
• Powdered sugar - 1 cup
• Vanilla - 2 tbsp. l.
• Walnuts (roasted, chopped) - 3 cups

Directions

1. Turn on the oven to preheat to 180 degrees. In a large bowl, with a mixer at medium speed, combine softened butter, brown sugar, eggs and almond extract, beat until fluffy. In another bowl, mix flour and 2 2/3 cups ground nuts. Pour the flour mixture into the beaten butter, mix well.
2. Line two 22.5 cm heat-resistant round detachable forms with parchment and pour the dough into them. Place the molds in the preheated oven and bake for about 50 minutes until a clean wooden stick. Cool the finished cakes at room temperature for 10 minutes, then remove them from the molds and let stand for another 60-80 minutes (the cakes must cool completely).
3. Put one cooled cake on a serving dish upside down, spread raspberry jam on top, cover with a second cake. Whip cream with powdered sugar and vanilla until fluffy and stable. Brush the cakes on all sides with whipped cream and top the pie with chopped nuts.
4. Refrigerate the nut cake in the refrigerator for 12-24 hours.