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1
Preheat oven to 400 degrees F
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2
Butter a 10-inch tart pan and set aside.
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3
Toast the walnut pieces on a cookie sheet in the oven for 15 minutes, remove and chop roughly.
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4
Toast the walnut halves the same way, but leave whole and set aside.
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5
Place the egg yolks in a mixing bowl and beat to a ribbon with the powdered sugar.
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6
Add the flour and the toasted chopped walnut pieces and stir through with a spoon.
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7
Whip the whites to firm peaks and carefully fold into the walnut and sugar mixture.
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8
Pour the batter into the prepared tart pan and place in oven to cook through, about 30 minutes.
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9
Remove and allow to cool 30 minutes.
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10
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.
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11
Using a pastry brush paint the bottom disk's top face up with the maraschino liqueur.
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12
Whip the cream to firm peaks and place half of the cream on the first disk.
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13
Paint the cut side of the remaining disk with the maraschino and place face down on top of the cream and other disk.
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14
Cover the top with the remaining whipped cream and sprinkle with the toasted walnut halves.
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15
Allow to sit for at least 20 minutes but not more than 3 hours.
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16
Cut into slices and dust each piece with powdered sugar.
