How to make
Separate the yolks and egg whites into 4 eggs. Beat the egg whites until they foam up with a mixer.
In another bowl, add 7 oz (200 g) of soft butter and a tea cup of powdered sugar. Add a teaspoon of vanilla sugar and beat until you get a light and fluffy cream.
Combine the butter mixture with the egg whites, while stirring gently with a spatula to keep it airy. Gradually add a teaspoon of flour and a teaspoon of walnuts.
Pour the cake mixture into a baking pan and bake at 360°F (180 degrees) for half an hour.
For the glaze, beat the yolks with a tea cup of powdered sugar.
Once the Agnes cake has completely cooled glaze it and let it dry completely overnight or at 40 degrees in the oven for an hour.
Cut the Agnes cake into pieces, garnish with whole walnuts and serve.
