132 A cinnamon tart - Recipe in progress

[mmcnealy]

From Sabrina Welserin

132 A cinnamon tart

- Take a half pound of ground almonds, more or less, according to how large a tart one will make.
- Take butter and the whites from seven eggs.

Mix everything together, afterwards put a half ounce of cinnamon into it, the largest part, however, sprinkled on top, and sprinkle the tart with rose water.

Also take about a half pound of sugar and put it in.

The white fat from a leg of veal, cooked and finely chopped, is also especially good.

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My Recreation

Ingredients
7 eggs, separated
4 T butter, softened to room temp
1 c sugar
1/2 t salt
1/2 t lemon juice
4 t cinnamon (1/2 oz weighed)
1 1/2 c Trader Joe's almond meal (ground whole almonds)


Directions

Preheat oven to 350 F and butter bottom of spring form pan.


Separate 7 eggs and let egg whites sit in large bowl and come to room temperature.


Cream soft butter, then add 1/2 c sugar, mix until it is well blended.


Add half of egg yolks to butter/sugar mixture, and beat well. Add the rest of the egg yolks and beat until the butter/sugar/egg yolk mixture is smooth, creamy and a rich medium yellow.


Whip egg whites with salt and lemon juice until frothy. Add 1/2 cup of sugar. Whip until it reaches the ribboning, almost soft peak stage.


Add almond meal and 1 T cinnamon to egg white mixture and mix.


Whisk egg yolk mixture into egg whites, and then put into pan immediately. Sprinkle top of tart with 1 t cinnamon and pop in hot oven.


Bake for 40 min, or until toothpick comes out clean.


Let cool on rack, still in pan. When cool, sprinkle top with 2-3 capfuls of rose water.

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[Notes]
This is still a recipe in progress, in other words, I'm not finished with it yet.

First attempt with all egg whites and no yolks, cake came out with thin layer of sweet white stuff on the bottom, very odd. Decided that cake needed egg yolks to keep almonds and whites from separating.

Second attempt, made with egg whites and yolks. I didn't really measure the almond meal that closely, I just added 1 c and then kept adding more in until it felt right. I also added a bit more cinnamon. Cake came out well and didn't fall in middle, it was perfect.

Third attempt made with egg whites and egg yolks. Whipped egg whites in mixer til soft peak stage, possibly too long as it was longer than doing it by hand. Used 1 1/2 c almond meal and 2 T cinnamon. Cake fell in middle, very disappointing, think it needs more almond meal, next time perhaps 2- 2 1/4 c almond meal? Edit Yup, I just checked Fabulous and Flourless, it has an almond tart with 8 eggs and 2 1/3 c of ground almonds. So next attempt with have 2 c of almond meal.

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For attempts 1 and 2, I mixed everything by hand, and had no problems with falling cakes. For attempt 3, I used the mixer for whipping the egg whites instead of doing it by hand due to my wrist feeling odd. I think I prefer whipping the egg whites by hand, makes the tart a little more work, but also gives me more control over the egg white stage. It also gives me a good understanding of what a cook in period would have gone through to make this. Its a pretty easy dessert to make with a mixer, take out the mixer and you sweat a bit more. :)