Name: Torta Delizia (Layer Cake with Baked Almond-Paste Topping)
Yield: Makes 12 generous servings
Cuisine: Italy
Ingredients: 3 tablespoons Maraschino liqueur or Kirsch; ¼ cup water; 2 tablespoons sugar; One 9- or 10-inch Torta Margherita, baked and cooled; 1 pound canned almond paste; 1 tablespoon Maraschino liqueur; 2 large eggs; ½ teaspoon vanilla extract; ¼ cup light corn syrup; ¼ cup sour cherry jam, homemade or commercial, or other sharp-tasting jam

Preparation info

Makes
12
generous servings

Difficulty
Medium

Appears in

Great Italian Desserts

By Nick Malgieri

Published 1990

About

If there is one cake that you will see in almost every pastry shop in Italy, this is it. The interior of the torta is usually fairly plain, normally a sponge cake layer simply filled with jam or a bit of pastry cream. All of the cake’s glory is in its exterior, completely covered with a macaroon paste piped on with a star tube. After a quick baking for the macaroon covering, the cake is glazed to make the coating shine.

The torta delizia has much in common with the Vie