Agnesa (walnut cake with egg-yolk vanilla glaze)
🍳 Cook: 25 min
Ingredients
| 200 гр. | soft butter |
| 1 ч.ч. | powdered sugar |
| 1 ч.ч. | ground walnuts |
| 1 | zest of 1 lemon |
| 1 ч.ч. | flour (a little more possible) |
| 4 бр. | egg whites |
| 1/2 ч.л. | baking powder |
| 4 бр. | egg yolks (glaze) |
| 1 ч.ч. | powdered sugar (glaze) |
| 2 | vanilla (glaze) |
Instructions
- Beat the soft butter with the powdered sugar, the lemon zest and the walnuts. Add the flour and stir.
- Finally separate the whites from the yolks and beat the whites to stiff snow. Add them to the mixture and stir with a spatula or wooden spoon.
- Pour the mixture into a previously greased and floured tray (the smallest blue one) and bake at 170°C until it turns pinkish and a toothpick comes out dry (a little under 25 min).
- Take out the cake and, while it rests a little, beat the yolks with 1 cup powdered sugar and 2 vanillas. While it is still warm, spread the glaze evenly over the surface. If you are impatient to eat it right away, wait for the oven to cool to about 50°C and dry the glaze for about half an hour. If you can wait, leave it overnight and eat it the next morning. It is equally delicious both ways.