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Cinnamon tart - a good way to use up egg whites

Posted in: Cuisine

http://www.loggiaserena.com/Resume/Documentation/MWAS2002Documentation.htm

>
> 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.
>
> __________________________________
>
> 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)
> 2 c Trader Joe's almond meal (ground whole almonds)
> Rose water
>
>
>
> 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.
>
> ________________________________________
>
> [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. I decided that the 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 until soft peak stage,
> possibly too long as it was longer than doing it by
> hand. I used 1 1/2 c almond meal and 2 T cinnamons.
> Cake fell in middle, very disappointing, think it
> needs more almond meal, and 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 will have 2 c
> of
> almond meal.
> ________________________________________
>
>
> 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. It’s a pretty easy
> dessert
> to make with a mixer, take out the mixer and you
> sweat
> a bit more. :).
>
>
>

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