Food Network: Sorrentine Tart (Torta di Noci e Maraschino)

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Sorrentine Tart (Torta di Noci e Maraschino)
Recipe copyright 2000, Mario Batali. All rights reserved.

Ingredients
1 1/2 cups walnut pieces plus 1 cup halves
5 eggs, separated
1 1/2 cups powdered sugar
1 1/2 cups flour
1/2 cup maraschino liqueur
2 cups heavy cream

Directions
Preheat oven to 400 degrees F

Butter a 10-inch tart pan and set aside.

Toast the walnut pieces on a cookie sheet in the oven for 15 minutes, remove and
chop roughly. Toast the walnut halves the same way, but leave whole and set
aside. Place the egg yolks in a mixing bowl and beat to a ribbon with the
powdered sugar. Add the flour and the toasted chopped walnut pieces and stir
through with a spoon. Whip the whites to firm peaks and carefully fold into the
walnut and sugar mixture. Pour the batter into the prepared tart pan and place in
oven to cook through, about 30 minutes. Remove and allow to cool 30 minutes.

Cut the cake carefully across the equator with a bread knife to form 2 thinner
disks and place the bottom one on a cake presenter. Using a pastry brush paint
the bottom disk's top face up with the maraschino liqueur. Whip the cream to firm
peaks and place half of the cream on the first disk. Paint the cut side of the
remaining disk with the maraschino and place face down on top of the cream and

other disk. Cover the top with the remaining whipped cream and sprinkle with the
toasted walnut halves. Allow to sit for at least 20 minutes but not more than 3
hours. Cut into slices and dust each piece with powdered sugar.