1 lb butter, softened
2 cups brown sugar, lightly packed
3 large eggs
1 tsp almond extract
3 cups flour
2 2/3 cups walnuts, finely ground
1 cup black raspberry jam
1 cup heavy whipping cream
1/2 cup powdered sugar
2 tbsp vanilla extract
3 cups walnuts, chopped
Preheat oven to 350 degrees.
Butter 2 9-inch round cake pans; set aside.
In a large mixer bowl combine the butter, brown sugar, eggs, and almond extract; beat until fluffy.
Mix together the flour and ground walnuts; gradually add to the egg mixture until blended thoroughly. Divide the batter evenly between the two prepared cake pans. Smooth tops with a spatula.
Bake at 350 degrees for 50 minutes or until a wooden toothpick inserted in the center comes out clean and the edges have pulled away from the sides of the pans.
Turn cakes out onto wire rack and allow to cool completely.
Place one layer upside down on cake plate. Spread the jam over the top of the layer. Place the other layer atop the jam.
Using electric mixer, combine the whipping cream, powdered sugar, and vanilla extract; whip until stiff peaks form. Cover the top and sides of the torte with the mixture and press the chopped walnuts lightly over the top and sides.