How to make
Separate the egg yolks from the whites. Beat the whites into snow with 5 tablespoons powdered sugar. Beat the soft butter with sugar into cream. To it, while alternating, add the walnuts, flour and beaten whites, spoon by spoon.
Keep at it until you run out of products. Gently stir. Pour into a buttered baking dish. Bake in moderate oven at 340°F (170 °C) for about 30 minutes. Beat the remaining yolks with 1 cup of powdered sugar until whitened.
Smear the cooled cake with a glaze of beaten egg yolks and sugar. Allow it to sit for 24 hours in the refrigerator.
Serve the Agnes cake cut into rectangular pieces.
