180 g butter at room temperature 4 egg whites
1 c powdered sugar
1 c flour
1 c finely ground walnuts
2 tsp vanilla
Glaze
4 eg yolks
1 c powdered sugar 1 tbsp lemon juice
Heat the oven to 375 ° F. Cream the butter with half cup sugar. Gradually add the flour and walnuts, mixing well to incorporate. In a different bowl beat the egg whites with half cup sugar to medium peaks, then fold gently into the batter. Oil and flour a rectangular pan. Pour the batter and spread evenly to an inchÂthick layer.
Bake to pale pink color for about 40 minutes. Rest aside to cool completely. Meanwhile prepare the glasura by beating the egg yolks with the powdered sugar to a pale chateau. Spread the glasura evenly on the cake. Let it air dry for a few hours at room temperature and cut to pieces in size and shapes of your preference. This is a very fine cake, worthy of an English tea ceremony.