132 A Cinnamon Tart

A very yummy cinnamon tart. The best description that I’ve been able to come up with is a cross between marzipan and sponge cake, with a dusting of cinnamon.


My translation of ingredients from MHG original

Recipe 132 amounts from MHG original

Recipe in English, original amounts

Original amounts in metric

Orginal amounts in US measurements

ain halb pfúnd mandel

One half pfúnd almonds, ground

236 g almond meal

2 cups


butter fat



siben air, das weisß darúon

Seven egg whites

7 egg whites


ain lot rerlen

One lot cinnamon

15 g ground cinnamon

3 T


Rose water



ain 1/2 pfúnd zúcker

One half pfúnd sugar

236 g sugar

1c + 3 T

Armstrong’s translation:

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.



2 c almond meal

1 c + 3 T sugar

7 egg whites

3 T finely ground cinnamon

1 T melted butter

1/2 t salt

2 T Rose water


Separate 7 eggs and place whites in large mixing bowl. Reserve yolks for another recipe.


Stir the egg whites to break them up and add the almond meal and mix well. Add the sugar, salt, melted butter and 2 T of the cinnamon, mixing well after every ingredient.


Pour batter into a grease a pie or cake pan and sprinkle 1T cinnamon on top.

Bake at 350 F for 30-35 minutes, until tester placed in center of cake is dry.

Remove from oven and let cool for 10 mins. Drizzle rose water over the top.

Let cool completely before serving.

2005 Version

Back before I was more experienced with redacting recipes, I came up with this version that uses both the whites and yolks. The result is a combination between a sponge cake and marzipan with cinnamon and rose water.  Super delicious!


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

2 1/4 c almond meal

2 t rose water


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


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 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 t rose water, or more if desired.

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