Korovka Cake

Dry-roast the peanuts in a skillet, then finely chop them in a blender.

Beat the room-temperature butter and sugar together on high speed until fluffy.

Add the eggs and beat again until well combined.

Whisk the flour and baking powder together, sift into the batter, and mix.

Knead the dough for about 5 minutes.

Shape the dough into a log, wrap tightly in plastic wrap, and chill in the fridge for an hour.

Divide the dough into 8 equal portions and roll each piece out to match the diameter of your baking pan.

Bake each layer in the oven at 170°C (340°F) for about 7 minutes.

Let the baked layers cool completely.

Whisk together the condensed milk and sour cream to make the cream.

Spread cream over each layer and stack them on top of one another.