For the pastry
2 ½ cups (300g) flour
1 teaspoon baking powder
150g butter, softened
½ cup (100g) sugar
2 egg yolks
3 tablespoons sweet wine or cognac
For the filling
1 ½ cup walnuts (150g), crushed
1 cup (200g) sugar
2 tablespoons cognac
50g butter, melted
For the sponge cake
¼ cup (50g) sugar
3 tablespoons flour
½ teaspoon baking powder
Beat butter and sugar until creamy.
Stir in egg yolks and wine.
Fold in sifted flour and baking powder.
Knead to a smooth dough.
Wrap in plastic food wrap and refrigerate for 30 minutes.
Roll out pastry on a lightly floured surface and line a greased 25x35cm tin.
Prick the pastry with the prongs of a fork and bake in a moderate oven for 10 minutes.
Remove from oven and spread with filling.
(Filling: Beat eggs. Fold in walnuts, sugar, butter and cognac.)
Bake for 10 more minutes.
Remove from oven and pour sponge cake mixture onto it.
(Sponge cake mixture: Beat eggs and sugar for 6 minutes. Fold in sifted flour and baking powder) .
Bake in a cool oven for 10 more minutes.
Remove from oven and allow to cool.
Cut small squares or diamonds and serve sprinkled with caster sugar